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Cleanliness and Food Safety - PizzaCo Inc

By Cheryl Hayes,2014-02-15 13:44
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Cleanliness and Food Safety - PizzaCo IncInc,and,food,Food

    Standards Reference System

    Introduction

Cleaning Effectiveness

    The effectiveness of cleaning materials and methods is affected by the following 5 factors:

    Temperatures:

    ; Some cleaning materials are formulated to perform at low

    temperatures, some at high.

    ; It is important that the correct temperatures are used to ensure

    effective cleaning.

    ; The majority of products that require HOT water will increase their

    cleaning power with increases in temperature.

    Application:

    ; Application is the way in which the cleaning material is applied. ; This may be by mop, spray, cloth, scrubbing, or some other form of

    agitation.

    ; It is important to ensure that the appropriate method is used to gain

    the optimum results.

    Standards Reference System Volume I Confidential and Proprietary Property of Pizza Hut, Inc .

    August 2005 Module 2 Page 1

    Standards Reference System

    Dilution/Strength:

    ; This will affect the cleaning effectiveness and the operational cost

    of the chemicals.

    ; Over-portioning leads to waste and can also lead to damaged

    surfaces.

    ; Protective seals or polished surfaces may be damaged by an over-

    concentrated solution.

    ; Residues may be left by strong solutions.

    Contact Time:

    ; Both detergents and sanitizers have an optimum contact time to

    react and facilitate effective cleaning and sanitation.

    Water Quality:

    ; The effectiveness of the product will be affected by the

    hardness/softness of the water being used.

    ; In most instances the cleaning materials are formulated to account

    for hard water.

    Confidential and Proprietary Property of Pizza Hut, Inc. Standards Reference System Volume I

     Page 2 Module 2 September 2004

    Standards Reference System

Cleaning Materials

    Many different cleaning materials are used for cleaning Pizza Hut restaurants.

    General Purpose Cleaner:

    ; Used in the wash (first) compartment of the three-compartment sink

    to remove soil from utensils and equipment.

    ; Used for general cleaning of work surfaces and customer areas. Sanitizer:

    ; Used in the third compartment of the three-compartment sink to

    sanitize utensils, etc.

    ; Used to sanitize work surfaces in the kitchen and customer areas. ; Used to fill spray bottles and buckets for wiping clothes. Degreaser:

    ; Used for cleaning oven hoods, equipment surfaces, tables,

    trashcans, etc.

    Approved Anti-bacterial Hand Soap:

    ; Used for washing hands in all kitchen sinks and restrooms. ; Located in soap dispenser at each sink.

    Glass Cleaner:

    ; Used to clean all interior and exterior glass and mirrors. Metal Cleaner:

    ; Used to clean and polish all stainless steel surfaces. Heavy Duty Cleaner:

    ; Used to clean floors, concrete, and pavement.

    Deliming Agent:

    ; Used to remove lime and hard water deposits.

    ; Used to remove stains and build-up from urinals and restroom

    bowls.

    Standards Reference System Volume I Confidential and Proprietary Property of Pizza Hut, Inc .

    August 2005 Module 2 Page 3

    Standards Reference System

    A 4-step process is used to clean and sanitize all food- contact surfaces. This process prevents bacterial

    contamination by ensuring food is prepared and served

    with clean, sanitary equipment and utensils.

    Remove 1 1. Remove leftover food and heavy soiling by scraping as Leftover Food much as possible into a rubbish bin.

    2. Pre-soak as needed using spray attachment.

    3. Soak the item for 3 or more minutes to loosen dirt and

    residue in the first sink.

    First Sink 2 1. Wash the item with clean, hot soapy water (120?

    WASH the Item 130?F) and general purpose cleaner.

    2. Scrub the item with a scrubbing brush or Teflon scourer.

    Second Sink 3 1. Do not fill the middle rinse sink with water.

    RINSE the Item

    2. Rinse the item in clean, hot water (120? 130?F) using

    the overhead sprayer or running faucet to remove any

    soap.

    Third Sink 4 1. Place the item for a minimum of 1 minute into a solution SANITIZE the of sanitizer (chlorine concentrate 50 - <200 ppm) and

    warm water (90? 100?F) to sanitize. Item

    2. Allow the item to air dry.

    Confidential and Proprietary Property of Pizza Hut, Inc. Standards Reference System Volume I

     Page 4 Module 2 September 2004

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    A 4-step process is used to clean and sanitize all food- contact surfaces. This process prevents bacterial

    contamination by ensuring food is prepared and served

    with clean, sanitary equipment and utensils.

    Remove 1 1. Remove leftover food and heavy soiling by scraping as Leftover Food much as possible into a rubbish bin.

    2. Pre-soak as needed using spray attachment.

    3. Soak the item for 3 or more minutes to loosen dirt and

    residue in the first sink.

    First Sink 2 1. Wash the item with clean, hot soapy water (120?

    WASH the Item 130?F) and general purpose cleaner.

    2. Scrub the item with a scrubbing brush or Teflon scourer.

    Second Sink 3 1. Do not fill the middle rinse sink with water.

    RINSE the Item

    2. Rinse the item in clean, hot water (120? 130?F) using

    the overhead sprayer or running faucet to remove any

    soap.

    Third Sink 4 1. Place the item in the Dish Machine and allow item to SANITIZE the remain in until the entire cycle is complete.

    Item

    2. Allow the item to air dry.

Standards Reference System Volume I Confidential and Proprietary Property of Pizza Hut, Inc .

    August 2005 Module 2 Page 5

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Cloth Towel Management

    The majority of cross contamination issues associated with towel management are actually caused by the user’s hands rather than the cloth itself. A cloth system divided by the three areas of the restaurant generally manages the cross contamination aspect of soils rather than bacteria since the mode of bacterial transmission is generally through human contact.

    The restaurant is divided into three distinct areas: Back of House all areas behind the customer counter, excluding employee restroom areas if located behind customer counter. Front of House all areas in front of the customer counter, excluding restroom facilities.

    Restroom facilities areas where restrooms are located, along with associated items found within these areas.

    Disposable, single use paper towels are to be used for restroom areas and facilities, and glass cleaning.

    All cloths that will be used for cleaning and sanitizing are to be cleaned and stored in a container of sanitizer solution when not in use. The container must be labeled ―Sanitizer‖.

    Confidential and Proprietary Property of Pizza Hut, Inc. Standards Reference System Volume I

     Page 6 Module 2 September 2004

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    Cleaning Building

     and Grounds

    1

    Parking areas should be checked for trash, cigarette butts, and debris before opening and be spot-cleaned

    throughout the day, especially before and after peaks.

     Procedure: Daily as Needed; Weekly

     Product: Heavy duty cleaner

     Supplies/tools: Broom

    Deck brush

    Bucket

    Pressurized water sprayer

    Sweep Area 1 ; Pick up trash and sweep area.

     Pay particular attention to accumulated dirt and

    gravel in corners and curbing.

    Prepare 2 ; Prepare heavy duty cleaner solution in bucket.

    Cleaning

    Solution

    Wet and Brush 3 ; Dip deck brush into bucket and apply to surface.

    the Surface

    ; Allow soaking if required. Scrub surface with deck brush. Rinse Surface 4 ; Rinse solution away with hot water, or use high pressure

    hose if available.

    ; Repeat procedure for areas with heavy build-up of

    grease, dirt, and stains.

    Performance ; Clean until free of dirt, grease, and oil.

    Standard

    Standards Reference System Volume I Confidential and Proprietary Property of Pizza Hut, Inc . August 2005 Module 2 Page 7

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2

     Procedure: Daily as Needed; Weekly

     Supplies/tools: Broom

    Dustpan

    Landscaping and gardens should be checked for

    rubbish/trash, cigarette butts, and debris before opening

    and be spot-cleaned throughout the day, especially

    before and after peak periods.

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3

    Procedure: Minimum Weekly Exterior of Dumpster and

    Surroundings;

    Minimum Monthly Interior and Exterior of

    Dumpster

    Product: Heavy duty cleaner

    Supplies/tools: Deck brush Scourer

    Bucket

    Broom

    Pressurized water sprayer

    1 Sweep Area ; The dumpster and its surroundings should be checked daily

    for cleanliness.

    ; Sweep dumpster area weekly, or as needed daily. 2 Prepare ; Prepare heavy duty cleaner solution in bucket.

    Cleaning

    Solution

    3 Scrub and ; Dip deck brush into bucket and scrub surfaces of dumpster.

    Brush Surfaces ; Dip a scourer into bucket and scrub stubborn stains.

    ; Apply to interior and exterior of dumpster. 4 Rinse with ; Rinse solution away with hot water, or use a high pressure

    Water hose if available.

    Performance ; Clean until free of food particles, grease, and odor.

    Standard

    Standards Reference System Volume I Confidential and Proprietary Property of Pizza Hut, Inc .

    August 2005 Module 2 Page 9

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4

     Procedure: Daily Window Sills and Door Frames;

    Weekly Eaves and Directional Signage;

    Monthly Building

     Product: General purpose cleaner

     Supplies/tools: Bucket

    Cloth

    Deck scrub

    Pressurized water sprayer

    Prepare 1 ; Prepare general purpose cleaner solution in bucket.

    Cleaning

    Solution

    Clean Surfaces 2 ; Apply general purpose cleaner solution with a cloth/deck scrub,

    and clean surface.

    Rinse with 3 ; Rinse solution away with water.

    Water

    Performance ; Clean until free of dirt and build-up. Standard

    Confidential and Proprietary Property of Pizza Hut, Inc. Standards Reference System Volume I

     Page 10 Module 2 September 2004

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