a. Heat sanitizing---------Used by hot water b Chemical sanitizing---Used by chlorine solution Sanitizing requires clean, tepid water and correct strength. Direct sanitizing requires correct contact time(Need some time to kill microorganisms, then wash. Notes: When work with chemicals(sanitizing solution), do according to manufacturers Instructions Chemical sanitizing is done in two ways a. By immersing a clean object in a specific concentration of sanitizing solution for a required period of time b. By rinsing or spraying an object with sanitizing solution D. Management should draw up cleaning schedules These schedules should indicate What is to be cleaned When it is to be cleaned How it is to be cleaned Health and safety considerations Who is to clean The concept of ownership of cleaning responsibilities can be a useful tool It is a legal requirement that all parts of food premises are kept clean, the manager will be responsible for arranging the cleaning of your work area a good cleaning schedule should be specific to your work area; should be split into daily, weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness E Technical terms a. Bactericide----a chemical which destroys bacteria b. Detergent------a chemical which removes grease and dirt prior to disinfection; c. Disinfectant---a chemical which reduces microorganisms to a safe level d. Sterilizer------an instrument which destroys all living microorganisms e. Sanitizer-------a chemical which both cleans and disinfects Exercises (1)What are the principles of hygienic design of food premises3 a. Heat sanitizing---------Used by hot water; b. Chemical sanitizing---Used by chlorine solution. Sanitizing requires clean, tepid water and correct strength. Direct sanitizing requires correct contact time (Need some time to kill microorganisms, then wash.) Notes: When work with chemicals (sanitizing solution), do according to manufacturers’ instructions. Chemical sanitizing is done in two ways: a. By immersing a clean object in a specific concentration of sanitizing solution for a required period of time; b. By rinsing or spraying an object with sanitizing solution. D. Management should draw up cleaning schedules. These schedules should indicate: What is to be cleaned; When it is to be cleaned; How it is to be cleaned; What with; Health and safety considerations; Who is to clean. The concept of ownership of cleaning responsibilities can be a useful tool. It is a legal requirement that all parts of food premises are kept clean, the manager will be responsible for arranging the cleaning of your work area. A good cleaning schedule should be specific to your work area; should be split into daily, weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness. E.Technical terms a. Bactericide----a chemical which destroys bacteria; b. Detergent------a chemical which removes grease and dirt prior to disinfection; c. Disinfectant---a chemical which reduces microorganisms to a safe level; d. Sterilizer------an instrument which destroys all living microorganisms; e. Sanitizer-------a chemical which both cleans and disinfects. Exercises (1) What are the principles of hygienic design of food premises?