Is cleanliness in the kitchen

important in the preparation of

food?
CLEANING AND SANITIZING
TLE 7
KITCHEN TOOLS
OBJECTIVES:
1. Select the various types of chemicals for cleaning and
sanitizing kitchen tools, equipment and paraphernalia;
2. Follow the standard operational procedure in cleaning
and sanitizing kitchen tools, equipment and work areas;
and
3. Store safely the cleaning equipment in designated
position and 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 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. The right cleaning
agent must be selected because not all cleaning
agents can be used on food-contact surfaces.
For example, glass cleaners, some metal cleaners, and
most bathroom cleaners cannot be used because they
might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be
used on a food-contact surface.
CLEANING AGENTS ARE
DIVIDED INTO FOUR
CATEGORIES:
1. DETERGENTS
2. SOLVENT CLEANERS
3. ACID CLEANERS
4. ABRASIVE CLEANERS
1. DETERGENTS
Detergents – Use detergents to
routinely wash tableware,
surfaces, and equipment.
Detergents can penetrate soil
quickly and soften it. Examples
include dishwashing detergent
and automatic dishwasher
detergents.
2. SOLVENT CLEANERS
Used on surfaces where
grease has burned on.
Solvent cleaners are often
called degreasers.
3. ACID CLEANERS
Use 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.
4. ABRASIVE CLEANERS
Use these cleaners to remove heavy
accumulations of soil that are difficult to
remove with detergents. Some abrasive cleaners
also disinfect. These products must be carefully
used to avoid damage to surface being cleaned.
4. ABRASIVE CLEANERS
OTHER CHEMICALS USED FOR CLEANING
AND/OR SANITIZING KITCHEN EQUIPMENT
AND UTENSILS ARE THE FOLLOWING:
1. Ammonia
2. Dish washing liquid
3. Chlorine
4. Carbolic acid
5. Disinfectants
6. Soap
 HOW IMPORTANT IS
CLEANLINESS IN THE
KITCHEN?
SANITIZING
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 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.
SANITIZING METHODS
1. HEAT
2. CHEMICAL
BY USING HEAT
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
restaurants. If hot water is
used in the third
compartment of a three-
compartment sink, it must
be at least 171oF (77oC).
STEAM
HOT AIR
CHEMICALS
Chemicals that are approved sanitizers are chlorine, iodine,
and quaternary ammonium. Different factors influence the
effectiveness of chemical sanitizers. The three factors that
must be considered are:
•CONCENTRATION
•TEMPERATURE
•IMMERSION TIME
 SANITIZER TESTING
Every restaurant must have the appropriate testing kit to
measure chemical sanitizer concentrations. To accurately
test the strength of a sanitizing solution, one must first
determine which chemical is being used -- chlorine,
iodine, or quaternary ammonium. Test kits are not
interchangeable so check with your chemical supplier to
be certain that you are using the correct kit. The
appropriate test kit must then be used throughout the day
to measure chemical sanitizer concentrations.
 ADVANTAGES AND
DISADVANTAGES OF DIFFERENT
CHEMICAL SANITIZERS
 
What are the different categories of cleaning
agents?
 
What are the different sanitizing methods?
 
What are the advantages and disadvantages of
different chemical sanitizers?
CLEANING AND
SANITIZING
PROCESS.
There are three steps needed to effectively
clean and sanitize utensils:
• washing;
• sanitizing; and
• drying
Washing
WASHING
It is a method of cleaning, usually with
water and often some kind of soap or
detergent.
SANITIZING
It is a process of reducing number of
harmful organisms to safe level on food
contact services.
DRYING
It is a mass transfer process consisting
of the removal of water or another
solvent by evaporation from a solid,
semi-solid or liquid.
Utensils such as cutting boards, bowls
and knives need to be thoroughly
washed in warm soapy water. After
washing, the utensils should look clean
and there should be no food or anything
else visible on them. Effective cleaning
will remove most of the dangerous
bacteria present. Sanitizing will then kill
any that might remain.
If using a chemical sanitizer such as a
sodium hypochlorite– or quaternary
ammonium–based solution, ensure that it
can be safely used for sanitizing eating,
drinking and cooking utensils. Follow the
instructions on the container carefully, as
different sanitizers work in different ways.
If you are using very hot water, take extra
care to avoid being scalded. All utensils
must then be thoroughly dried before they
are re-used. Air-drying is best but tea
towels can be used if they are clean.
If you are washing up at an event being held
outdoors, make sure you have access to plenty
of hot water. If hot water is not available,
disposable eating and drinking utensils should
be used and enough cooking utensils provided
to last the duration of the event so that
washing up is not necessary.
CLEANING
KITCHEN
PREMISES
Cleaning your kitchen regularly is important
not only to keep it looking its best, but also to
remove all of the germs and bacteria that
accumulate regularly in the kitchen area.
There are several surfaces around the kitchen,
and by making a homemade versatile
cleaning solution, you can easily clean most
of the surfaces with one basic mixture of
household ingredients that are probably
already in your kitchen cupboards.
THINGS YOU'LL NEED
 Broom
 Cleaning rags
 Bucket
Instructions
1. Collect loose dust by sweeping the kitchen
floor daily with a broom or static sweeper and
wiping down counter tops, tables and other
surfaces with a cleaning rag. To remove sticky
buildup, wipe with a damp cleaning rag and
wipe a damp mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2
cup white vinegar and 1 tsp. dish soap. Dip your
mop into the bucket, wring the mop out and wipe
across your kitchen floors. The diluted vinegar
solution makes it safe for any kitchen floor surface
while still strong enough to clean and disinfect.
The dish soap assists in cutting through any food
residue that may be on the kitchen floor. Let your
floor air dry after cleaning
3. Make an all-purpose
cleaner in a spray bottle.
Combine 3 cups warm water
with ½ cup white vinegar and
1 tsp. dish soap.
4. Spray this solution onto
kitchen surfaces and wipe off
with a damp cleaning rag. This
works well on any type of
kitchen surface including
cabinetry, sinks, tables, counters
and any other area that requires
5. Fill a few bowls with about 1/2
cup each of baking soda. Place
these around your kitchen to
absorb odor and keep the kitchen
smelling fresh. Open windows to
let fresh air circulate, which is
especially useful when cooking
strong-smelling foods.
QUIZ
PUT A CHECK (√) MARK IF THE STATEMENT IS
CORRECT AND AN (X) MARK IF INCORRECT.
WRITE YOUR ANSWER ON A ½ SHEET OF PAPER.
1. Utensils need to be thoroughly washed in cold
soapy water.
2. Follow the instructions on the sanitizer’s
container carefully.
3. All utensils must then be thoroughly dried
before they are re-used.
4. Cleaning will remove most of the dangerous
bacteria present in the utensils.
5. Chemical sanitizer or very hot water were used
in absence of dishwasher.
ARRANGE THE FOLLOWING STEPS
CHRONOLOGICALLY. USE A FOR THE
FIRST STEP, B FOR SECOND AND SO
ON.
WRITE YOUR ANSWER ON A SEPARATE
SHEET OF PAPER.
1. Prepare diluted vinegar solution in a bucket. Dip your
mop into the bucket, wring the mop out and wipe across
your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and
wipe off with a damp cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily
with a broom or static sweeper and wiping down surfaces
with a cleaning rag.
4. Fill a few bowls with about 1/2 cup each of baking
soda. Place these around your kitchen to absorb odor and
keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle