Maintaining Kitchen Tools

and Equipment
MODULE 2
FOOD CONTACT SURFACES
surface of equipment or
utensil that food
normally comes into
contact with.
CLEANING
It is the process of removing food
and other types of soil from a
surface
It is done with a cleaning agent that
removes food, soil, or other
substances
FOUR CATEGORIES OF CLEANING
1.Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasive cleaners
 FOUR CATEGORIES OF CLEANING
Detergents – used
detergents to routinely
wash tableware,
surfaces, and equipment.
Detergents can penetrate
soil quickly and soften it
 FOUR CATEGORIES OF CLEANING
 Solvent cleaners -
used periodically on
surfaces where grease
has burned on. Solvent
cleaners are often
called degreasers.
 FOUR CATEGORIES OF CLEANING
 Acid cleaners - used
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.
 FOUR CATEGORIES OF CLEANING
 Abrasive cleaners - used
these cleaners to remove
heavy accumulations of soil
that are difficult to remove
with detergents. Some
abrasive cleaners also
disinfect.
SANITIZING
 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.
 SANITIZING METHODS
1.HEAT
2.CHEMICALS
 HEAT
3 METHODS OF HEAT
1. STEAM
2. HOT WATER
3. HOT AIR
CHEMICALS
Chemicals that are approved
sanitizers are chlorine, iodine,
and quaternary ammonium.
Different factors influence the
effectiveness of chemical
sanitizers
 Cleaning and Sanitizing Utensils
3 steps needed to effectively clean and sanitize utensils

1. washing
2. sanitizing
3. drying