ENVIRONMENTAL HEALTH AND VESSEL SANITATION

ENVIRONMENTAL HEALTH AND VESSEL SANITATION

PREVENTIVE PROCEDURE INSTRUCTION

#29

issue date NOV 01 2000TOPIC FOR NOVEMBER

USPHS MANUAL UPDATING 1 USE OF THREE BUCKET SYSTEM

The three-bucket system is a 3-step washing, rinsing, and sanitizing procedure for fixed equipment that must be cleaned-in-place. Fixed equipment includes, but is not limited to, work tables, bain-marie wells, buffet counters, refrigerators, ovens, grills, fryers, mixers, rollers, kettles, sinks, and dishwashers. Fixed equipment also includes equipment that is movable, such as tabletop slicers, microwave ovens, and trolleys that are also cleaned-in-place.

A sufficient quantity of buckets shall be allocated to each area. No more than 2 employees shall share a set of three buckets. For example: if 6 employees work in an area such as the Garde Manger, then there shall be 3 sets of three buckets assigned to the area. It is suggested to identify the buckets with initials (such as GM for Garde Manger) written with indelible ink.

A combined total of 14 points may be deducted during an inspection due to incorrect use of the three-bucket system. This procedure will serve as clarification for the use of the three-bucket system:

Fixed equipment shall be cleaned after each use, between uses with different types of raw meats (beef, fish, lamb, pork, and poultry), and between uses with raw fruits and vegetables using the three-bucket system.

Fixed equipment shall be unplugged and disassembled or dismantled as far as is practicable without tools, or with the use of simple tools specifically provided for the equipment.

Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation.

Fixed equipment shall be washed with the appropriate detergents (No. 6) activated in hot water at least 32C (90F) using the RED bucket. Use sponges, scouring pads, or special brushes to scrub the equipment surfaces. For an effective cleaning job, the red bucket must be completely filled with the hot water and detergent solution and the solution changed frequently.

Fixed equipment shall be rinsed with clean, clear water using the GREY bucket so that cleaning chemicals and abrasives are removed. Use sponges or cloths to rinse equipment surfaces. Change the water frequently to keep it clean.

Fixed equipment shall be sanitized with a chlorine solution of 100 ppm and cold water using the WHITE bucket. Use only a clean cloth to wipe or swab equipment surfaces. Change the chlorine solution when it looses concentration or becomes soiled.

Use chemical test strips (litmus paper) to check the chlorine concentration of the sanitizing solution. If it exceeds 200 ppm, discard and make a new one.

The use of sponges is limited to the RED and GREY buckets. Sponges may not be used in contact with cleaned and sanitized surfaces.

Allow fixed equipment and its components to drain and air dry. Leave equipment disassembled for inspection. Reassemble equipment without contaminating food contact surfaces just prior to re-use.

A WHITE bucket with a 100-ppm chlorine solution shall be kept for storing wiping cloths during service. The wiping cloths shall be used to wipe in-use food contact surfaces or wipe up spills.

After use, the three buckets shall be rinsed and cleaned before storage in the cleaning materials storage locker or room.

Equipment such as ovens, grills, sinks, and dishwashers, that require oven cleaner or lime remover shall be rinsed thoroughly of these chemicals. Personal protection safety equipment is required when using these.

NOTE: When cleaning is not in progress it is not necessary to set-up and display the three buckets