Chemicals Used in Cleaning and Sanitizing Kitchen Tools and Equipment

Chemicals used
in cleaning and
sanitizing kitchen
tools and
equipment.
Lovely Grace Sampaga-Capuz
Objectives
At the end of the lesson,

students should be able to:
• Identify the chemicals to be
utilized in cleaning and
sanitizing kitchen tools and
equipment
Objectives
• Prepare cleaning agents in

accordance with
manufacturer’s instructions
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. THE RIGHT CLEANING AGENT
MUST BE SELECTED BECAUSE NOT ALL CLEANING
AGENTS CAN BE USED ON FOOD-CONTACT SURFACES.
(A FOOD-CONTACT SURFACE IS THE SURFACE OF
EQUIPMENT OR UTENSIL THAT FOOD NORMALLY
COMES INTO CONTACT.)
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. THE RIGHT
CLEANING AGENT MUST ALSO BE SELECTED TO
MAKE CLEANING EASY.
Cleaning Compound
Steps in
Washing
Dishes
1.Wear rubber gloves if you have dry
hands or other skin problem. If you
are wearing long sleeves, roll them up
or put them under the gloves. Wear
aprons too.
2. Scrape all the large pieces of food on
the dishes and place it in a compost
bin or garbage can.
3. Stack the dishes in the proper order
namely: glassware, silverware, chinaware,
and utensils. Stack them to the right of the
sink so that work progresses from right to
left.
4. Fill the sink with water and add a
considerable amount of detergent
5.Wash the lightest soiled items first.
6. Wash plates, bowls, and serving dishes.
7. Wash pots and pans last
8. Lay your dishes out on a rack to air-dry
or wipe them clean with a towel.
9 There should be no visible matter and
no "greasy" feel.
10.) Rinse out brush, sponge and allow to
dry
11.) Wipe down the sink and your tools.
USING
DISHWASHE
R
How to Clean, Remove
Stains, Sanitize, and
Store Your Cutting
Board
The kitchen cutting board gets a lot of use and
this means that it gets a lot of exposure to bacteria.
Proper cleaning of the cutting board is essential to your
good health. Whether you use a wood or a plastic
cutting board, you should clean and sanitize it after
every use.
Cleaning the Cutting Board
After you used the cutting board
for slicing, dicing, or chopping all
kinds of neat goodies, use a metal
scraper or spatula to scrape away
any remaining bits and pieces of
food. Throw the scrapings into
the garbage disposal, garbage
receptacle, or trash bin.
Cleaning the Cutting Board
Scrub the board with hot, soapy
water thoroughly. If your
dishwasher reaches a temperature
of at least 165°F, then you can
probably place a high-density
plastic cutting board into the
dishwasher. Moreover, if your
dishwasher has an antibacterial
cycle, use it to wash the cutting
board. Otherwise, scrub it by hand.
Allow the board to air dry.
Removing Stains from the Cutting Board
To remove stains from a cutting
board, wet the stained area with
water, sprinkle vinegar or
calamansi, and let it sit for 24
hours. Alternatively, use a
diluted bleaching agent or
natural acids like calamansi or
vinegar.
Removing Stains from the Cutting Board
Rinse off the salt, create a paste
with salt and water, scrub the
stained area with a nylon
scrubbing sponge or
toothbrush, rinse, and repeat if
necessary. Finally, clean the
board with hot, soapy water,
rinse, and air dry.
Sanitizing the Cutting Board
To sanitize plastic and wooden
cutting boards, use a diluted
liquid chlorine bleach solution
by combining one teaspoon of
bleach with one quart of water.
Pour the solution over the
board, let it sit for a few
minutes, rinse, and air dry or
use a clean cloth.
Sanitizing the Cutting Board
Alternatively, use a vinegar

solution by mixing one part
vinegar with five parts water
and follow the same process as
with the bleach solution.
Storing the Cutting Board
Once the cutting board has

completely dried, store it
vertically or in an upright
position. This helps to avoid
moisture from getting trapped
underneath the board and the
accumulation of dust or grime.
Methods of
Cleaning
Equipment
Foam – You use this to
increase the
contact time of the
chemical solutions
to improve cleaning
with less
mechanical force.
 High Pressure – used to
increase mechanical force,
aiding in soil removal. In
high pressure cleaning,
chemical detergents are often
used along with an increase
temperature to make soil
removal more effective.
Clean In Place (CIP) – is utilized to
clean the interior surfaces of tanks
and pipelines of liquid process
equipment. A chemical solution is
circulated through a circuit of tanks
and or lines then return to a central
reservoir allowing the chemical
solution to be reused. Time,
temperature and mechanical force
are manipulated to achieve
maximum cleaning.
Clean Out of Place (COP) – is
utilized to clean the parts of filters
and parts of other equipment. This
requires disassembly for proper
cleaning. Parts removed for cleaning
are placed in a circulation tank and
cleaned using a heated chemical
solution and agitation.
 Mechanical – it normally
involves the use of brush
either by hand or a machine
such as a floor scrubber.
Mechanical cleaning uses
friction for food soil removal.
Equipment Sanitation
Procedures
1. Range
a. Remove all burnt sediments and wipe grease from top of
range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grits, scraping off food deposits,
washing and drying.
f. Keep burners clean. Gas burners can be soaked and
scrubbed with stiff brush while electric burners should be
cleaned with a brush or with a damp cloth.
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine
until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily
to remove foreign particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.
3. Slicers
a. Clean immediately after using, especially after slicing
vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover blades after cleaning with oil-damped
cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. Refrigerator
1. Wipe up spilled foods immediately
2. Wash inside shelves and trays at least twice a week with
baking soda.
3. Rinse and dry thoroughly
4. Flush drains weekly
5. Sink and Drains
1. Keep outlet screened at all times
2. Flush daily with 1 gal. of solution, made up of strong
solution soda (4oz.to 2 gal. of water)
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets.
THANK
YOU!

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Chemicals used

At the end of the lesson,

• Prepare cleaning agents in

CLEANING IS THE PROCESS OF REMOVING FOOD AND

GLASS CLEANERS, SOME METAL CLEANERS, AND

Alternatively, use a vinegar

Once the cutting board has

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