Kutchen Tools Cleaning

Maintenance of Tools
and Equipment
Cleaning and sanitizing is an important prerequisite program for food
safety in any food service operation. Food service employees who
follow proper cleaning and sanitizing practices reduce the risk of cross
contamination that can lead to foodborne illness.
Cleaning is the process of removing soil or residue from a particular

surface with the use of soap products and detergents. The debris and
cleansing products are then rinsed away with water.
CLEANING AND SANITIZATION
OF EQUIPMENT AND UTENSILS
Types of Cleaning Agent for Cleaning and Sanitizing Equipment and

Utensil
• Abrasive cleaners - These cleaners are used 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
potentially hazardous foods as needed 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.
• Acid cleaners - These are used periodically on mineral
deposits and other soils that detergents cannot remove.
These cleaners are often used to remove scale in ware,
washing machines and steam tables.
• Soaps and Detergents - These cleaning agents help

water to emulsify fats and to suspend solid soil
particles. They can penatrates soil quickly and soften it.
Soaps are made from fats and lye, while detergents are
synthetic chemicals. Both of them act by reducing the
surface tension of water, which increases water's
interaction with soil, surround and lift the soil from the
surface, and allow water to flush the surrounded soil
away. These are used routinely to wash tableware,
surfaces, and equipment.
• Solvent cleaners -These are used occasionally on
surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
Steps in the Cleaning Process
1. Cleaning - The first step is to remove all organic materials. With

the use of a broom, shovel or scraps, and other materials, this can
be best achieved. Remove as much solids as possible to minimize
the use of water in the next step.
2. Washing - This step is the most time-consuming of the entire

process. Likewise, the most important one because washing will
remove 99.99% of the microorganisms in the environment when
done correctly.
3. Rinsing - This is also important to remove most of the suspended
soil bacteria, and cleaning compounds from the equipment and
utensils that are not removed from the previous step. Although the
equipment and utensils look visibly clean at this point, they are
still contaminated with many bacteria.
4. Sanitizing - This is a critical step in the cleaning process that

requires knowledge in science. Chemicals are widely used to
control, prevent, or destroy microbes in the equipment and
utensils. Sanitization will occur when certain specific chemical
concentrations, temperature and time requirements, and water
conditions are satisfied. These conditions are crucial for effective
sanitization. Therefore, precise measurements of the sanitization
process are made periodically.
Sanitizing refers to the process of removing potentially harmful
microorganisms (such as Staphylococcus aureus and Escherichia coli)
from a surface or an object. Sanitizing can be accomplished using
chemicals (chemical sanitizing) or very high heat (thermal sanitizing).
METHODS FOR THE FINAL SANITIZATION
1. Heat- Hot water is an effective, nonselective sanitization method for

food-contact surfaces, however, spores may remain alive even after an
hour of boiling temperatures. The microbicidal action is thought to be
the coagulation of some protein molecules in the cell. The use of hot
water has several advantages in that it is readily available, inexpensive,
and nontoxic. Sanitizing can be accomplished by either pumping the
water through assembled equipment or immersing equipment into the
water. When pumping it through equipment, the temperature should be
maintained to at least 171 °F (77 °C) for at least 5 minutes as checked at
the outlet end of the equipment. When immersing equipment, the water
should be maintained at a temperature of at least 171 °F (77 °C) or
above for 30 seconds.
2. Steam - This is an excellent agent for treating food equipment.

Treatment on heavily contaminated surfaces may cake on the organic
residues and prevent lethal heat to penetrate to the microorganism. This
is the most common method used in restaurants
3. Chemicals - There are a wide variety of known chemicals whose

properties destroy or inhibit the growth of microorganisms. Many of
these chemicals, however, are not suitable for use on food-contact
surfaces because they may
corrode, stain, or leave a film on the surface. Others may be highly toxic or too
expensive for practical use. When looking for an approved sanitizer the label
must include
a. EPA registration number.

b. States that the product may be used on food-contact surfaces.
c. Does not require a potable water rinse.
d. States that the product will sanitize. If a product is a detergent/sanitizer, it
must also make the claim to clean.
MOST COMMONLY USED CHEMICAL
SANITIZERS
1. Chlorine – chlorine and its compound combine

indiscriminately with any and all protein and protoplasm.
The mode of bactericidal action is thought to be the
reaction of chlorine with certain oxidizable groups in vital
enzymes systems.
2. Iodophors – These are soluble complexes of iodine
combined usually with nonionic surface-active
agents, loosely bound.
3. Quaternary ammonium compounds – These are compounds that are
synthetic surface-active agents. The most common ones are the cationic
detergents which are poor detergents but excellent germicides. In these
compounds, the organic radical is the cation and the anion is usually
chlorine. The mechanism of germicidal action is not completely
understood, but is associated with enzyme inhibition and leakage of cell
constituents.

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Kutchen Tools Cleaning

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Maintenance of Tools

Cleaning is the process of removing soil or residue from a particular

Types of Cleaning Agent for Cleaning and Sanitizing Equipment and

• Soaps and Detergents - These cleaning agents help

Steps in the Cleaning Process

1. Cleaning - The first step is to remove all organic materials. With

2. Washing - This step is the most time-consuming of the entire

4. Sanitizing - This is a critical step in the cleaning process that

METHODS FOR THE FINAL SANITIZATION

1. Heat- Hot water is an effective, nonselective sanitization method for

2. Steam - This is an excellent agent for treating food equipment.

3. Chemicals - There are a wide variety of known chemicals whose

a. EPA registration number.

1. Chlorine – chlorine and its compound combine

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