Think!

GOOD MORNING
OBJECTIVE
Clean and sanitize kitchen tools,
equipment, and paraphernalia in
accordance to standard operating
procedures.
» Keeping your kitchen clean guarantees good hygiene
» 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.
» Cleaning agents are divided into four categories:
» 1. 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 – Use periodically 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. 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.
 » Sanitizing Methods
» 1. 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
» 2. 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 -- The presence of too little sanitizer will result in
an inadequate reduction of harmful microorganisms. Too much can
be toxic.
» • Temperature -- Generally chemical sanitizers work best in water
that is between 55oF(13oC) and 120oF (49oC).
» • Contact time -- In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended
length of time.
 quaternary ammonium

chlorine

iodine
 KITCHEN CLEANING
A GUIDE TO CLEANING AND
SNITIZING KITCHEN TOOLS AND
EQUIPMEMT
 » Cleaning After Cooking
» After you’ve finished cooking, it’s vital you’re cleaning
and sanitizing kitchen tools and equipment to prevent
the spread of bacteria.
» 1. Scrape any food debris into a bin before cleaning and
sanitizing tools and equipment.
» 2. Fill your sink with warm to hot water and an
antibacterial detergent.
» 3. Use a clean sponge or brush to scrub each item
thoroughly.
» 4. Either leave to air dry or use a dish cloth.
 » Sanitizing Kitchen Tools and Equipment
» Sanitizing thoroughly kitchen tools and equipment to
ensure there’s no chance of any bacteria, follow these
steps:
» 1.Put your utensils in a large pan for boiling
» 2.Another method for cleaning and sanitizing kitchen
utensils is to combine a tablespoon of bleach with a
gallon of water, leaving your tools to soak before
rinsing them thoroughly with hot water.
 » Tips for Washing the Dishes By Hand
» Time to do the washing up? Find out how to get your
plates and saucepans sparkling clean, with these tips for
washing the dishes by hand.
 » Dish Washing Steps
» 1. Start with the least greasy items progressing to the
greasiest. First, wash glasses, continuing to cutlery, crockery,
and – finally – cooking pans themselves. Make sure to change
the water if it becomes too dirty.
» 2. Before hand washing dishes, scrape any loose food off into
the bin to reduce the amount of dirt and the risk of blockage.
» 3. Submerge the items in the sink and scrub with a pad. Use a
coarser pad first if necessary.
» 4. Rinse with hot water and leave to dry.
 » How to clean a stainless steel sink

» Key steps
» 1. Scrub your sink after no more than 30 uses.
» 2. Use WD-40 or lighter fluid to remove rust from a stainless steel sink.
» 3. Use vinegar to get rid of limescale.
» 4. Use a baking soda paste to clean your sink.
» 5. Pour baking soda, salt, cream of tartar and boiling water down sinks
to unclog them.
 » How to Clean Cooking Tools and
Equipment
» 1. Cleaning a cast iron pan

» Wipe the surface using kitchen paper to remove excess food and oil. This
is best done whilst the surface is still warm.
» Rinse under hot, running water.
» Using a non-abrasive brush, remove any traces of food on the surface.
» Rinse one last time to remove any lingering residue.
» Leave to fully dry before using your cast iron pan again
» Use liquid detergent soap
 PROCESS QUESTION
» 1. What types of chemicals can you use for cleaning
and sanitizing kitchen tools and Equipment?
» 2.How would you avoid food poisoning , diarrhea ,
cuts and the likes in the kitchen ?

Reminders:
1. Write your answer in your notebook, and be ready to share your answer in
our synchronous class.
2. Answer the formative assessment , just after the video file.