1.
SANITARY FACILITIES & PEST
MANAGEMENT

2.
Characteristics of Food Safe Facilities:
Ceiling, Walls & Floors
• Clean walls with cleaning solution daily
• Sweep and vacuum floors daily. Spills should
be clean immediately
• Swab ceilings instead of spraying them, to
avoid soaking lights and ceiling fans
• Clean light fixtures with sponge or cloth
• Establish a routine cleaning schedule

3.
Ventilation
• Use exhaust fan to remove odors and
smoke
• Use hood over cooking areas and
dishwashing equipment
• Check exhaust fan and hood regularly,
make sure it is working and cleaned
• Properly
• Clean hood filters regularly as instructed
by the manufacturer

4.
Rest rooms
• Warm water at 100⁰F for hand washing
• Liquid soap, toilet paper, paper towels or
hand dryer should have adequate supply
• Garbage can should have a foot pedal cover
• Door should be self closing
• Remove trash daily

5.
Garbage & Garbage Collections
• Garbage must be kept away from food
preparation areas.
• Garbage containers must be leak proof, water
proof, pest proof and durable,
• Garbage should be cleaned and sanitized
regularly inside and out

6.
Pests
• Cockroaches
• Any place that is dark, warm, moist and hard to clean
• Holes, boxes, seams of bags folds of paper
• Seeing one in day is sign of serious infestation
• Strong oily odor
• Feces like pepper grains
• Dark capsule-shaped egg cases

7.
1,000 roaches / month, it will become
10,000 roaches in 6 months

8.
• Flies
• Enter through tiny holes size of pinhead
• Contaminate with mouth, hair, feces, feet
• Lay eggs in warm decaying material, away from sun
• Rodents
• Signs:
• Droppings
• Gnawing
• Tracks in dust
• Nesting materials
• Holes in baseboards and walls

9.
Pest Control Program
• Have ongoing pest prevention program and
regular pest control by a licensed pest control
operator
• Fill in opening or cracks in walls and floors
• Fill opening on pipes or equipment fittings
• Screen all windows, doors, and other outer.
Keep them in good repair
• Use self open door that open outward

10.
• Inspect food supplies before storing or using
them
• Keep foods in a tight fitting lid containers
• Don’t store foods directly on the floor
• Remove and destroy food that is infested
• Maintain proper temperature in storage areas
• Clean grease traps regularly to prevent drain
blockage which causes
• Unpleasant odor that may attract pests.

11.
Sanitizing Small & Large Equipment

12.
4 Types of Cleaning Agents
• Detergents – all detergents contain surfactants that reduce
surface tension between the soil and the surface.
• Solvent cleaners – called “degreasers”, solvent cleaners
alkaline detergent that contain a grease-dissolving agent.
• Acid Cleaners – Used on mineral deposits and other soils
alkaline cleaners can’t remove, these cleaners are often used
to remove scale in ware washing machine
• Abrasive Cleaners – it contain a scouring agent that helps
scrub off hard to remove soil.

13.
Identify the cleaning agents

14.
2 Ways in Sanitizing
1.Chemical – accomplished by immersing or wiping
with sanitizing solution and allowing the solution to
remain in contact in a solution for a specified
amount of time.
2.Heat – exposing the equipment to high heat for an
adequate length of time.
This is done manually by immersing equipment into
water at 171⁰F-191⁰ F for at least 30 seconds

15.
Sanitizing Equipment
Heat Chemical
Steam Hot water Radiation Chlorine Iodine QUATS

16.
Heat Sanitation
• Steam – exposing the utensils to steam (170F
for 15 minutes)
• Hot water –(manual washing) 171F for 30 sec.
(machine) 180F for 20 seconds
• Radiation - Ultraviolet radiation can be used to sanitize but is not used
in most foodservice establishments. Its major application is in the packaging
areas of food processing facilities. The contact time should be at least 2
minutes. It only destroys those microorganisms that are in direct contact with
the rays of light.

17.
Different Types of Sanitizing Solutions
• Antiseptic -- an agent used against sepsis or putrefaction in
connection with human beings or animals.
• Disinfectant -- an agent that is applied to inaminate objects; it does
not necessarily kill all organisms.
• Sanitizer -- an agent that reduces the microbiological
contamination to levels conforming to local health regulations.
• Germicide -- an agent that destroys microorganisms.
• Bactericide -- an agent that causes the death of a specific group of
microorganisms.
• Bacteriostat -- an agent that prevents the growth of a specific
group of microorganisms but does not necessarily kill them.
• Sanitization -- the process of reducing microbiological
contamination to a level that is acceptable to local health
regulations.
• Sterilization -- the process of destroying all microorganisms.

18.
3 Most Common Chemical Sanitizers
• Chlorine – It is effective in hard water, but it is
inactivated in hot water above 120⁰F.
• Advantages -- effective on a wide variety of
bacteria; highly effective; not affected by hard
water salts; generally inexpensive.
• Disadvantages -- corrosive, irritating to the skin,
effectiveness decreases with increasing pH of
solution; deteriorates during storage and when
exposed to light; dissipates rapidly; loses activity
in the presence of organic matter.

19.
Rule of Thumb Mixture For Chlorine
Sanitizing Solution
• 50 PPM Solution : 1 Tablespoon (5% commercial chlorine
solution)
• Mixed with 4 gallons of water, and sanitized the solution for 7
seconds at temp. 75⁰F-115⁰F. Use to sanitize food
thermometers
• 100 PPM Solution : 1 Tablespoon mixed with 2 gallon of water
• 200 PPM Solution : 1 Tablespoon mixed with 1 gallon of water
(PPM – Parts Per Million)
• Chlorine is inactive in hot water

20.
2. Iodine
• Effective at low concentrations.
• Less effective than chlorine
• Becomes corrosive to some metals at temp. above 120⁰F
• More expensive than chlorine
• Advantages -- forms brown color that is indicative of the germicidal
strength; not affected by hard water salts; less irritating to the skin
than is chlorine; active against a wide variety of non-spore forming
bacteria; and activity not lost as rapidly as chlorine in the presence
of organic matter.
• Disadvantages -- bactericidal effectiveness decreases greatly with
an increase in pH (most active at pH 3.0 and very low acting at pH
7.0); less effective against bacterial spores and bacteriophage than
is chlorine, should not be used at temperatures greater than 120
degrees F; and may discolor equipment and surfaces.

21.
3.Quaternary Ammonium Compounds
(Quats)
• Not as quickly inactivated by soil as chlorine
• Remain active for a short period of time after it has been
dried
• Noncorrosive
• Non irritating to skin
• Works in most temperature and pH ranges
• Leaves a film on surface
• Does not kill certain types of microorganisms
• Hard water reduces effectiveness

22.
Sanitize Small Equipment at 3
Compartment Sink

23.
Sanitizing Large Equipment
• Step 1 : Unplug
• Step 2 : Remove loose food particles
• Step 3 : Wash, rinse, and sanitize any
removable parts
• Step 4 : Wash the remaining food-contact
surfaces and rinse with clean water.
• Step 5 : Clean surfaces
• Step 6 : Re-sanitize the external food-contact
surfaces