What is it

CLEAN AND MAINTAIN

KITCHEN TOOLS,
EQUIPMENT & KITCHEN
PREMISES (KP)
Introduction
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 another.
 CLEANING
COMPOUND
Detergents
is a type of cleaning agent
used for cleaning laundry
surfaces and equipment.
Example: soap bar, soap
powders, dishwashing liquid,
dishwashing paste.
 known as degreasers used on
surfaces where there is grease, fats,
oils, wax or soil from various metal,
glass, or plastic items. Grills is one
example of areas that needs frequent
degreasing

Solvent Cleaners
Acid Cleaners
Acid cleaning agents are used to remove
scaling and other inorganic deposits. It is
very useful in washing corroded parts. (Ex.:
muriatic acid for cleaning pools, sulfuric
acid to drain cleaners to eliminate clogs in
pipes, etc.) Proper protective gear is
important because it can cause damage
to skin.
 Abrasives are substances or
chemicals that depend on
rubbing or scrubbing action to
clean dirt from hard surfaces. In
commercial kitchens, abrasives
are usually used to clean floors,
pots and pans.
Abrasives
5 Easy Steps in Washing
Dishes
1. Scrape
2. Pre - rinse
3. Wash with Soap
4. Rinse
5. Dry
• Wash glassware first, before greasy pots and
pans.
• Rubber gloves will protect hands and manicures,
and allow you to use hotter water for
washing and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy
water to soften dirt while cutting
grease.

Tips and warnings to observe in

washing the dishes
Tips and warnings to observe in
washing the dishes
• Never dump sharp knives into soapy
dishwater where they cannot be seen.
• Laundry detergents or automatic dishwater
detergents should not be used for hand
washing dishes.
• Keep dishwashing liquid out of the reach of
children.
 is the reduction of bacteria to safe levels (set by
public health standards) to decrease the risk of
infection; may not kill all viruses. It can be done using
heat, radiation, or chemicals. Heat and chemicals are
popular used as a method for sanitizing in a restaurant
than radiation. The item to be sanitized must first be
washed properly before it can be properly sanitized.

Sanitizing
factors that influences
the cleaning process
1. Soil 2. Time
3. Temperature

4. Chemical
Methods of Sanitizing
1.Thermal Sanitizing
2.Chemicals
a. Concentration
b. Temperature
c. Contact time
 Proper Storage of Kitchen
Tools and Equipment
Cleaned and sanitized equipment and
utensils must be:
• place the tools in a clean storage area;
and
• handled properly all the tools to prevent
contamination.
 Steps in Organizing Kitchen
Cabinets
1. Empty the cabinet including kitchen utensils,
tools and equipment.
2. Arrange which one is essential and
pile them from pots, pans, tools and equipment.
3. Declutter and giveaway non essentials.
4. Clean the essential things that is left for you.
5. Organize from the usual tools and equipment
that is used. Make sure to put it in a place that is
easily to reach.
Fill in the blanks with the correct word.
1. ________ is the process of removing food and
other types of soil from a surface,
such as a dish, glass, or cutting board.
2. ________ is done using heat, radiation, or
chemicals
3. ________ involves the use of hot water or
steam.
1. Which of the following factors doesn’t influence the cleaning
process?
A. Air
B. Chemical concentration
C. Temperature
D. Time
2. Aling Carmi finds it hard to remove scaling and other inorganic
deposits. If you will
help her, which of the following will you recommend that will
surely solve her problem?
A. Abrasives C. Acid Cleaners
B. Detergents D. Solvent Cleaners
3.Which of the following is the proper order in washing the
dishes?
A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils
4. What is a cleaning agent used on surfaces
where grease has burned on or areas that
need frequent degreasing?
A. Abrasives C. Detergents
B. Acid cleaners D. Solvent cleaners
5.Which of the cleaning agent is used for
cleaning laundry, surfaces and equipment?
A. Abrasive C. Detergent
B. Acid cleaner D. Solvent cleaners
6. What is a substance used to destroy germs
and diseases?
A. Disinfection C. Sanitizers
B. Exterminate D. Stack
7. What is a chemical sanitizers effective on a
wide variety of bacteria, highly effective
and inexpensive?
A. Ammonia C. Chlorine
B. Carbolic acid D. Iodine
8. What is the most common method of
sanitization used in restaurants?
A. Heat C. Hot water
B. Hot air D. Steam
9. Which of the following factors doesn’t
affect the effectiveness of chemical?
A. Acidity C. Contact time
B. Concentration D. Temperature
10. What is the appropriate contact time for
the effectiveness of chlorine?
A. 7 seconds B. 15 seconds C. 30 seconds D.
35 seconds