TOURISM AND HOSPITALITY MANAGEMENT

1st Semester
A.Y. 2024 - 2025

Course Title: : Risk Management as Applied to Safety, Security and Sanitation

Course Code: RISMGT

Course Description: The student will develop knowledge, skills and values on the basic principles of
personal hygiene food sanitation as applied in tourism and hospitality industry. Topics include the
following compliance with workplace hygiene procedure, establishment and maintenance of a safe and
secure workplace implementation on effectively of occupational health and safety procedures and
performing basic first aid procedures.

Coverage: FINALS / Week 11

Topic/s:
• Cleaning and Sanitizing
Learning Objectives:
• Describe the processes in cleaning and sanitizing equipment and utensils.
• Identify the factors that affect cleaning and sanitizing efficiency.
• Recognize the importance of cleanliness and sanitation in food service establishments.
To do list/Activities:
1. Reading and Discussions
• Cleaning and Sanitizing
2. Oral Recitation
3. Perform the set of activities;
4. Library/Online Research.

Words to Remember:

As cleaners, soaps, and detergents - are water-soluble cleansing agents which combine with organic
matters and dirt to make them more soluble.
Detergents and abrasive cleaners are used for floors, walls, and tables and other food contact
surfaces.
A food contact surface is any equipment or utensil which normally comes in contact with the food
product like chopping boards.
A sanitizer is a chemical substance or preparation for killing germs, designed for use especially on food
processing equipment.
A sterilant can destroy or eliminate all types of microorganisms, including bacterial spores. Some
examples are glutaraldehyde, formaldehyde, and peroxyacetic acid.

Clean and sanitary facility is an important requirement of a food service establishment's food
safety program. All food handlers must be trained on standard operating procedures on cleaning and
sanitizing

A. Cleaning vs. Sanitizing

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 Cleaning and sanitizing are important activities in a food safety program. Cleaning and sanitizing
are two distinct operational processes.
• Cleaning is the physical removal of soil, organic matter, and food residues from surfaces of
equipment and utensils or any food contact surfaces.
• Sanitizing, on the other hand, is the treatment of a surface that has been cleaned to reduce the
number of disease-causing microorganisms to safe levels using heat and appropriate chemicals.
The equipment and supplies used for cleaning are different from those used for sanitizing.

B. Importance of Cleanliness in Food Service Operation

Cleanliness is a top consideration when choosing a place to eat or shop for food. Customer's
impressions about the cleanliness of an operation are influenced by what they see inside and outside the
establishment.
• Inside and outside, the facility must be clean and free of litter.
• Customer satisfaction is highest in food establishments that are clean and bright and where
quality food products are safely handled and displayed Increasing customer satisfaction will help
you develop a devoted clientele who will patronize your establishment.
• It is the responsibility of every food handler to keep things clean and sanitary.
• Effective cleaning of equipment reduces the chances of food contamination in the flow of food.
• Good sanitation minimizes attraction of pests, increases life of equipment, improves employee
morale and efficiency, and is important from other aesthetic considerations.
• Poor performance by the clean-up crew may result in dirty utensils and equipment which could
harm customers and hinder business.
• Sanitation practices must be employed at all times to protect the health and well-being of
customers.
C. Cleaning Principles
Effective cleaning consists of:
i. A detergent or other type of cleaner is brought into contact with the soil or organic matter;
ii. The organic matter is loosened from the surface being cleaned;
iii. The loosened organic matter is dispersed in the washwater; and
iv. The dispersed organic is rinsed away along with the detergent to prevent it from being
redeposited onto the clean surface.
D. Sanitizing Principles
The two types of sanitizers commonly used in food establishments are heat and chemicals.
Sanitizers destroy disease-causing organisms which may be present on equipment and utensils even
after cleaning. Sanitation is not sterilization, because some bacterial spores and a few vegetative cells
survive.
Heat has several advantages over chemical sanitizing agents because it:
• can penetrate small cracks and crevices;
• is noncorrosive to metal surfaces;
• is nonselective to microbial groups; and
• leaves no residues.
Heat destroys vegetative bacteria cells by disrupting some of the protein molecule in the cells.
Moist heat is much more efficient in killing microorganisms than dry heat. Heat sanitization is
used in both manual and mechanical warewashing operations.
To chemically sanitize, an object shall be immersed, swabbed, brushed or pressure-sprayed with
sanitizing solution directly on the food contact surfaces to be sanitized. The effectiveness of a chemical
sanitizer weakens as bacteria and other microorganisms are destroyed.
E. Sanitizing Methods

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 Once the equipment or food contact surface is cleaned, it should be sanitized to reduce
pathogenic and spoilage organisms.
Thermal sanitizing and chemical sanitizing are the common methods used in food establishments.
Thermal sanitizing through steam and hot water requires energy and microorganisms can be destroyed
with the correct temperature and optimum contact time together with dispensing method and equipment
design.

F. Factors Affecting Cleaning Efficiency

Several factors affect the efficiency of cleaning process in terms of how well and how easily soil
is removed. These are as follows:
• Type of dirt or organic matter to be removed;
• Water quality (hardness and potability);
• The detergent or cleaner to be used;
• Water temperature;
• Water velocity or force;
• Contact time with the surface; and
• Cleaner concentration.
In order to address a particular cleaning problem in food establishment, these factors have to be
adjusted accordingly for effective cleaning process.

G. Equipment and Supplies Used for Cleaning

Managers must see to it that employees have the proper equipment and supplies needed to clean
food contact and nonfood contact surfaces in the food establishment. Some examples of equipment
commonly used are:
• Nylon brushes;
• cleaning cloths;
• Scouring pads
• Squeegees,
• Mops;
• Buckets;
• Spray bottles,
• Hose; and
• Spray or foam guns.
H. Commonly Used Cleaning Supplies
• Hot water;
• Cleaners;
• Degreasers; and
• Sanitizers.
I. Manual Dishwashing
Manual dishwashing or three-compartment sink or bucket washing (Figure 3.9) is done in food
service establishments to clean and sanitize kitchen wares and utensils in the absence of a dishwashing
machine. Food service employees must be trained on the use of proper cleaning and sanitizing
procedures.

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 I. A three-compartment sink station must have:

• Area for scraping food into garbage bins;

• Drain boards for dirty and clean kitchen wares;
• Thermometer for measuring water temperature; and
• Clock with a second hand to monitor contact time.

II. Before cleaning and sanitizing items in a three-compartment sink, ensure that each sink and all
work surfaces are clean and sanitized.

III. To clean and sanitize items in a three-compartment sink:

• Rinse, scrape, or soak items before washing them;

• Clean items in the first sink. Wash them in a detergent solution at least 110°F (43°C). Use
a brush or scrub pad to remove dirt. Change the detergent solution accordingly, especially
if the water is dirty and the suds are gone;
• Rinse items in the second sink by spraying with water or dip them in it. Remove all traces
of food and detergent. If dipping the items, change the rinse water when it becomes dirty
or full of suds;
• Sanitize items in the third sink. Soak them in hot water or a sanitizer solution. If using hot
water to sanitize items, follow the requirements for heat Sanitizing. If using a chemical
sanitizer, follow the guidelines for sanitizer effectiveness; and
• Air-dry kitchen items by placing them upside down.

Reference:
A. Books:
B. Benigno Glenn R. Ricaforte, Ph.D., Rmicro, CGSP Author Reil G. Cruz, Ph.D Coordinator – Risk
Management as applied to safety, security, and sanitation (REX Book Store)

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