CLEANING

AND
SANITIZING
 Group Activity (Presentation Stations)
 Each group shall
select a leader and a presenter
Answer the following questions:
1. What are the differences between Cleaning
and Sanitizing?
2. Why we need to perform cleaning and
Sanitizing?
3. How to perform Cleaning and Sanitizing inside
the Kitchen?
print the answers on a One Whole Sheet of
Paper.
 The assigned presenter shall
explain their output based on
their collaborative efforts.
 The following are the criteria
for grading:
 Cooperation– 30%
 Appropriateness of Answers – 50%
 Cleanliness of Output – 20%
Objectives:
1. Define Cleaning and Sanitizing;
2. Determine the Cleaning Agents used for
Cleaning.
3. Determine the methods of Sanitizing.
What are the
differences
between Cleaning
and Sanitizing?
 CLEANING
• The process of removing
food and other types of
soil/dirt from a surface.
• It is done with a cleaning
agent and materials that
removes food, soil, or
other substances.
SANITIZING
• The process of reducing
bacteria or germs
present from a surface.
• It is done using heat,
radiation, or chemicals.
CLEANING
What are the
categories of
Cleaning
Agents?
CATEGORIES OF CLEANING
AGENTS:
1.Detergents
2.Solvent Cleaners
3.Acid Cleaners
4.Abrasive Cleaners
1. DETERGENTS
• It is used to routinely wash
table wares, surfaces, and
equipment.
• It can penetrate soil quickly
and soften it.
2. SOLVENT CLEANERS
• It is used periodically on
surfaces where grease has
burned on.
• It is often called degreasers.
3. ACID CLEANERS
• It is used periodically on
mineral deposits and other soils
that detergents cannot remove.
• It is often used to remove scale
in ware washing machines.
4. ABRASIVE
CLEANERS
• It is used to remove heavy
accumulations of soil that are
difficult to remove with
detergents.
• It is used as disinfectant.
4. ABRASIVE
CLEANERS
• These are used to remove stubborn grime, grease, rust,
or stains that don’t respond well to normal wiping or
cleaning.
• There are 3 main types of abrasives:
1. Mineral abrasives (such as baking soda),
2. Chemical abrasives (available in liquid or powder)
3. Physical scrubbing tools (scouring pads and steel
wool)
SANITIZING
What are the
methods of
SANITIZING?
SANITIZING METHODS:
1.Heat
2.Chemicals
HEAT
• It can be done through :
• Steam
• Hot Water
The most common method
used in homes and restaurants
• Hot Air
CHEMICALS
• The approved examples of this
are:
1. Chlorine
2. Iodine
3. Quaternary Ammonium
1. CHLORINE
• It is used especially as
a bleach, oxidizing
agent, and disinfectant
in water purification.
2. IODINE
• It is used especially as
a topical antiseptic.
3. QUATERNARY
AMMONIUM
• It is important
especially as surface-
active agents,
disinfectants and drugs.
What are the
factors to consider
in using Chemical
Sanitizers?
FACTORS TO CONSIDER:

1.Concentration
2.Temperature
3.Contact Time
QUIZ
PART I.
DIRECTION:
Enumerate the word(s)
being describe in each
items.
1-3.What are the
factors to consider
in using Chemical
Sanitizers?
4-5. What are
the two methods
of SANITIZING?
PART II.
DIRECTION:
Identify the words
being describe in each
item.
6. It is used to remove
heavy accumulations of
soil that are difficult to
remove with detergents.
7. The most
common method
used in homes
and restaurants.
8. It is used
periodically on
surfaces where
grease has burned
on.
9. It is used to
routinely wash table
wares, surfaces,
and equipment.
10. The process of
reducing bacteria
or germs present
from a surface.
TIMES
UP!!!!
 KEY
TO
CORRECTION
1. Concentration
2. Temperature
3. Contact Time
4. Heat
5. Chemical
6. Abrasive Cleaner
7. Hot Water
8. Solvent Cleaners
9. Detergent
10.Sanitizing