Biomedical Engineering Reference
In-Depth Information
CLEANING AND SANITIZING FOOD CONTACT SURFACES
Date: _________________
Instructor: Supervisor / PIC / Manager (name)
Trainees: Food handlers (names)
Learning objectives / employee outcomes: By the end of this lesson, employees will be able to:
1. Demonstrate the immersion cleaning and sanitizing of a food contact surface (e.g., cutting board).
This begins with preparing the 3-compartment sink and gathering cleaning equipment. The steps in
the process include: 1) remove gross soil from the surface; 2) wash and scrub the surface; 3) rinse; 4)
sanitize surface; 5) air dry. This is followed by a clean-up step.
2. Explain:
a. What is the hazard to be controlled? (cross-contamination of food pathogens)
b. When is cleaning and sanitizing to be done? (between preparation of food items, particularly between
raw and cooked foods, and whenever items have been used or emptied)
c. Why is cleaning and sanitizing important? (to prevent foodborne illness by removing bacterial and
viral pathogens to an acceptable level)
d. What is "clean as you go"? (cleaning up after each step of a procedure or after a task, before moving
on to the next step or task)
Length of lesson: 20 minutes
Lesson outline / sequence
1. Overview of importance of cleaning and sanitizing: prevent cross-contamination; reduce pathogens
on contaminated surfaces.
2. Review cleaning and sanitizing SOP (Figure4, pictorial procedure).
3. Demonstrate sink set up, cleaning / sanitizing procedures, and clean up; discuss reduction of bacterial
and viral pathogens to an acceptable level.
Class activities
1. Have learners demonstrate sink set up; cleaning / sanitizing procedures; clean up. If there are several
learners in the training session, individuals can be chosen to demonstrate the different steps to the
procedure.
Materials (instructional aids, instructions / handouts / overheads / visuals):
1. 3-compartment sink; cleaning and sanitizing equipment; item(s) to be cleaning and sanitized (e.g.,
cutting board, knives, etc.)
2. Cleaning and sanitizing SOP (Figure4, pictorial procedure)
Instructor signature ___________________________
Trainee signature ___________________________
Trainee signature ___________________________
Trainee signature ___________________________
Trainee signature ___________________________
Trainee signature ___________________________ Trainee signature ___________________________
Fig. 10.2
Lesson plan #1
training, food safety certifi cation from a recognized program of instruction, semi-
nars, and employee meetings.”
Coaching and feedback are other aspects of training follow-up that help sustain
a food establishment's food safety culture. They are most effective when done con-
sistently and in a manner that instills in employees a sense of confi dence, commit-
ment, and “ownership” of their task performance as they were taught, as well as a
work atmosphere that encourages employee attitudes and behaviors that are
consistent with the company's policies, procedures, and standards. Observations of
employee task performance allow the observer to acknowledge strong performance
and to recognize when improvement and possibly further training or coaching are
