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Cleaning and Sanitizing: LESSON 2: Maintain Kitchen Tools and Equipment

Here are my observations and suggestions after visiting the canteen kitchen: Observations: - Staff are cleaning utensils and surfaces with detergent and water but not sanitizing afterwards - Cloths and sponges are not being properly cleaned or sanitized between uses - Cooling racks and shelves are not being properly cleaned and have buildup of food debris Suggestions: - Staff should sanitize all surfaces, utensils and equipment with a sanitizing solution after cleaning to reduce bacteria - Have separate cloths/sponges designated for cleaning and sanitizing - Clean cooling racks and shelves more thoroughly using a cleaner if needed to remove all food buildup - Consider using a 3

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54 views17 pages

Cleaning and Sanitizing: LESSON 2: Maintain Kitchen Tools and Equipment

Here are my observations and suggestions after visiting the canteen kitchen: Observations: - Staff are cleaning utensils and surfaces with detergent and water but not sanitizing afterwards - Cloths and sponges are not being properly cleaned or sanitized between uses - Cooling racks and shelves are not being properly cleaned and have buildup of food debris Suggestions: - Staff should sanitize all surfaces, utensils and equipment with a sanitizing solution after cleaning to reduce bacteria - Have separate cloths/sponges designated for cleaning and sanitizing - Clean cooling racks and shelves more thoroughly using a cleaner if needed to remove all food buildup - Consider using a 3

Uploaded by

Jayr Maslog Nator
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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LESSON 2: Maintain Kitchen Tools and Equipment

CLEANING AND
SANITIZING

MS. CATRINA EBOL


Cleaning and sanitizing procedures must be a 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
 is the process of removing food and other
types of soil from a surface, such as a dish,
glass, or cutting board
 is done with a cleaning agent that removes
food, soil, or other substances.
:
Detergents:
Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften
it.
Solvent Cleaners:
 Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers..
Acid cleaners:
 Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used
to remove scale in washing machines
and steam tables.
Abrasive cleaners:
Use these cleaners to remove heavy accumulations of soil
that are difficult to remove with detergents. Some abrasive
cleaners also disinfect.
Sanitizing Methods
is done using heat, radiation, or chemicals.
Heat and chemicals are commonly used as a
method for sanitizing in a restaurant; radiation
rarely is. Some chemical sanitizers, such as
chlorine and iodine, react with food and soil
and so will be less effective on a surface that
has not been properly cleaned
SANITIZING
1. HEAT.
THREE METHOD:

steam
hot water
hot air
SANITIZING
2. Chemicals
Approved chemicals sanitizers are chlorine, iodine,
and quaternary ammonium.
Different factors influence the effectiveness of chemical sanitizers.

a. Concentration -- The presence of too little sanitizer will result in an


inadequate reduction of harmful microorganisms. Too much can be
toxic.
b. Temperature – Generally, chemical sanitizers work best in water that
is between 55 F (13 C) and 120 F (49 C).
c. Contact time -- In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
(either heat or approved chemical) for the recommended length of
time.
Advantages and Disadvantages of Different
Chemical Sanitizers
Chemical Concentration Contact time Advantage Disadvantage
Chlorine 50ppm in water 7 Effective on a Corrosive,
between 75% seconds wide irritating to the
and 100% variety of skin,
bacteria; effectiveness
highly effective; decreases with
not increasing
affected by hard pH of solution;
water; deteriorates
generally during storage
inexpensive and when
exposed to light;
dissipates
rapidly; loses
activity in the
presence of
organic matter
Advantages and Disadvantages of Different
Chemical Sanitizers
Chemical Concentration Contact time Advantage Disadvantage
Iodine 12.5-25ppm in 30 Forms brown Effectiveness
water that is at seconds color decreases
least 75 F that indicates greatly with an
strength; oncrease in
not affected by pH most active
hard pH 3.0;
water; less very low acting
irritating to pH 7.0);
the skin than is should not be
chlorine; and used in water
activity that is at 120 F
not lost rapidly in or hotter; and
the might discolor
presence of the equipment
organic matter and surfaces
Advantages and Disadvantages of Different
Chemical Sanitizers
Chemical Concentration Contact time Advantage Disadvantage
Quaternary U to 200ppm in 30 Non-toxic, Slow destruction
Ammonium water that is at seconds odorless, of some
Compounds least 75 F colorless, microorganisms;
noncorrosive, not
nonirritating; compatible with
stable to heat some
and relatively detergents and
stable in hard water.
the presence of
organic matter;
active
over a wide pH
range
Activity 2. Visitation
Direction: Observe how canteen staff clean and
sanitize kitchen tools and equipment. Take note of
your observations and make
comments/suggestion on how to Improve their
methods of cleaning and sanitizing kitchen tools and
equipment. Report in your observations in the class.

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