M A I N TA I N K I T C H E N T O O L S ,

EQUIPMENT AND WORKING AREA

 Cleaning and sanitizing procedures must be
part of the standard operating
procedures that make up your food safety
program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be
transferred from one food to other foods.
CLEANING Cleaning is the process of removing food and
other types of soil from a surface,
such as a dish, glass, or cutting board.
Cleaning is done with a cleaning agent that
removes food, soil, or other substances.

2
CLEANING
AGENTS ARE
DIVIDED INTO
FOUR 1. Detergents
C AT E G O R I E S :
2. Solvent cleaners
3. Acid cleaners
4. Abrasive cleaners

3
 – Use detergents to routinely
wash tableware, surfaces, and
equipment.
1. Detergents can penetrate soil
quickly and soften it.
DETERGENTS
Examples include dishwashing
detergent and automatic
dishwasher detergents.

4
 –Use periodically on
2 . S O LV E N T surfaces where grease has
CLEANERS burned on. Solvent cleaners
are often called degreasers.

5
 Use periodically on mineral
deposits and other soils that
3. ACID detergents cannot remove. These
CLEANERS cleaners are often used to remove
scale in ware washing machines
and steam tables.

6
 Use these cleaners to remove heavy
accumulations of soil that are difficult to
remove with detergents. Some abrasive
cleaners also disinfect. Clean food-
contact surfaces that are used to prepare
ABRASIVE potentially hazardous foods as needed
CLEANERS throughout the day but no less than every
four hours. If they are not properly
cleaned, food that comes into contact
with these surfaces could become
contaminated.

7
 Sanitizing is done using heat, radiation,
or chemicals. Heat and chemicals are
commonly used as a method for
sanitizing in a restaurant; radiation rarely
is. The item to be sanitized must first be
washed properly before it can be
SANITIZING properly sanitized. Some chemical
sanitizers, such as chlorine and iodine,
react with food and soil and so will be
less effective on a surface that has not
been properly cleaned.

8
SANITIZING • 1. Heat
METHODS • 2. Chemicals.

9
 There are three methods of using
heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is
the most common method used in
1 . H E AT restaurants. If hot water is used in
the third compartment of a three-
compartment sink, it must be at
least 171oF (77oC).

10
 Chemicals that are
approved sanitizers are
2. CHEMICALS chlorine, iodine, and
quaternary ammonium.

11
DIFFERENT
FA C T O R S
INFLUENCE THE
EFFECTIVENESS
OF CHEMICAL
SANITIZERS. THE
T H R E E FA C T O R S • Concentration
T H AT M U S T B E • Temperature
CONSIDERED ARE:
• Contact Time

12
 -The presence of too little
sanitizer will result in an
inadequate education of
C O N C E N T R AT I O N harmful microorganisms.
Too much can be toxic.

13
 Generally chemical
sanitizers work best in
T E M P E R AT U R
water that is between
E
55oF(13oC) and 120oF
(49oC).

14
 In order for the sanitizer to
kill harmful
microorganisms, the
cleaned item must be in
C O N TA C T contact with the sanitizer
TIME (either heat or approved
chemical) for the
recommended length of
time.
15
 • Every restaurant must have
the appropriate testing kit to
measure chemical
sanitizerconcentrations. To
SANITIZER
accurately test the strength
TESTING of a sanitizing solution, one
must first determine which
chemical is being used --
chlorine, iodine, or
quaternary ammonium.
16
A D VA N T A G E S A N D D I S A D VA N T A G E S
OF DIFFERENT CHEMICAL
SANITIZERS

17
19
THE POWER OF
C O M M U N I C AT I O N
OVERCOMING NERVOUSNESS
Confidence-building strategies
SELECTING
VISUAL AIDS
Enhancing your presentation
EFFECTIVE DELIVERY
TECHNIQUES
This is a powerful tool in public speaking. It Effective body language enhances your
involves varying pitch, tone, and volume to message, making it more impactful and
convey emotion, emphasize points, and memorable.
maintain interest. • Meaningful eye contact
• Pitch variation • Purposeful gestures
• Tone inflection • Maintain good posture
• Volume control • Control your expressions

23
S P E A K I N G I M PA C T
Your ability to communicate effectively will leave a lasting impact on
your audience
Effectively communicating involves not only delivering a message
but also resonating with the experiences, values, and emotions of
those listening

24
1. Know your material in advance
2. Anticipate common questions
3. Rehearse your responses

Maintaining composure during the Q&A session

is essential for projecting confidence and
authority. Consider the following tips for staying
N AV I G A T I N G
composed: Q&A SESSIONS
Stay calm
Actively listen
Pause and reflect
Maintain eye contact

25
DYNAMIC DELIVERY
Learn to infuse energy into MEASUREMEN
METRIC TARGET ACTUAL
your delivery to leave a T
lasting impression Audience
# of attendees 150 120
One of the goals of effective attendance
communication is to Engagement
Minutes 60 75
motivate your audience duration
Q&A interaction # of questions 10 15

Positive feedback Percentage (%) 90 95

Rate of
information Percentage (%) 80 85
retention

26
• Consistent rehearsal
•
FINAL TIPS &
Strengthen your familiarity
• Refine delivery style
T A K E AWA Y S
• Pacing, tone, and emphasis
• Timing and transitions 1. Seek feedback
• Aim for seamless, professional
2. Reflect on performance
delivery
3. Explore new techniques
• Practice audience
4. Set personal goals
• Enlist colleagues to listen & provide
feedback 5. Iterate and adapt

27
SPEAKING ENGAGEMENT
METRICS

IMPACT FACTOR MEASUREMENT TARGET ACHIEVED

Audience interaction Percentage (%) 85 88

Knowledge retention Percentage (%) 75 80

Post-presentation surveys Average rating 4.2 4.5

Referral rate Percentage (%) 10 12

Collaboration
# of opportunities 8 10
opportunities

28
THANK YOU
Brita Tamm
502-555-0152
brita@firstupconsultants.com
www.firstupconsultants.com

29