T.L.

E 8
SA B . M AR O H O M SALIC , L P T
P R E PAR E D B Y : O D E S
WEEK 2 & 3: MAINTENANCE OF TOOLS AND
EQUIPMENT
OBJECTIVES:

 LIST DOWN APPROPRIATE WAYS OF MAINTAINING

CLEANLINESS OF KITCHEN TOOLS AND EQUIPMENT (INCLUDING
STORING THEM) AND WORKING AREA IN THE KITCHEN.
WHAT IS CLEANING?
CLEANING IS THE PROCESS OF
REMOVING SOIL OR RESIDUE
FROM A PARTICULAR SURFACE
WITH THE USE OF SOAP
PRODUCTS AND DETERGENTS.
TYPES OF CLEANING AGENT FOR CLEANING AND
SANITIZING EQUIPMENT AND UTENSILS
ABRASIVE CLEANERS
THESE CLEANERS ARE USED
TO REMOVE HEAVY
ACCUMULATIONS OF SOIL
THAT ARE DIFFICULT TO
REMOVE WITH
DETERGENTS.
 ACID CLEANERS

THESE ARE USED

PERIODICALLY ON
MINERAL DEPOSITS AND
OTHER SOILS THAT
DETERGENTS CANNOT
REMOVE.
SOAPS AND
DETERGENTS
THESE CLEANING AGENTS HELP
WATER TO EMULSIFY FATS AND
TO SUSPEND SOLID SOIL
PARTICLES. 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
• CLEANING
• WASHING
• RINSING
• SANITIZING
 SANITIZING
REFERS TO THE PROCESS
OF REMOVING
POTENTIALLY HARMFUL
MICROORGANISMS FROM
A SURFACE OR AN OBJECT.
METHODS FOR THE FINAL SANITIZATION
 HEAT
HOT WATER IS AN
EFFECTIVE, NONSELECTIVE
SANITIZATION METHOD
FOR FOOD-CONTACT
SURFACES.
 STEAM
THIS IS AN EXCELLENT
AGENT FOR TREATING
FOOD EQUIPMENT. THE
MOST COMMON METHOD
USED IN RESTAURANTS.
 CHEMICALS
THERE ARE VARIETY OF
KNOWN CHEMICALS
WHOSE PROPERTIES
DESTROY OR INHIBIT THE
GROWTH OF
MICROORGANISMS.
MOST COMMONLY USED CHEMICAL SANITIZERS
CHLORINE
IODOPHORS
QUATERNARY
AMMONIUM
COMPOUNDS
HOW DO YOU SANITIZE THE KITCHEN TOOLS AND
EQUIPMENT AT HOME?
QUESTIONS?
 THANK YOU
AND GOD BLESS!!