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    Tle 9

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    Maxicris Slower
    Cleaning and maintaining kitchen tools and equipment properly is important for food safety. Tools like knives should be cleaned in hot soapy water after each use and sanitized to prevent cross-contamination. Cutting boards need to be cleaned and sanitized after every use. Measuring cups and spoons should be soaked in warm water with dishwashing solution after use. Equipment like the range should be wiped down during the day and given a more thorough cleaning at the end of each shift when cool. Chemicals used for cleaning remove soils while sanitizing reduces bacteria to safe levels. Heat, chemicals, and proper contact time all influence effective sanitization.

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    Tle 9

    Uploaded by

    Maxicris Slower
    913 views2 pages
    Cleaning and maintaining kitchen tools and equipment properly is important for food safety. Tools like knives should be cleaned in hot soapy water after each use and sanitized to prevent cross-contamination. Cutting boards need to be cleaned and sanitized after every use. Measuring cups and spoons should be soaked in warm water with dishwashing solution after use. Equipment like the range should be wiped down during the day and given a more thorough cleaning at the end of each shift when cool. Chemicals used for cleaning remove soils while sanitizing reduces bacteria to safe levels. Heat, chemicals, and proper contact time all influence effective sanitization.

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    TLE 9

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    Cleaning and maintaining kitchen tools and equipment properly is important for food safety. Tools like knives should be cleaned in hot soapy water after each use and sanitized to prevent cross-contamination. Cutting boards need to be cleaned and sanitized after every use. Measuring cups and spoons should be soaked in warm water with dishwashing solution after use. Equipment like the range should be wiped down during the day and given a more thorough cleaning at the end of each shift when cool. Chemicals used for cleaning remove soils while sanitizing reduces bacteria to safe levels. Heat, chemicals, and proper contact time all influence effective sanitization.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    913 views2 pages

    Tle 9

    Uploaded by

    Maxicris Slower
    Cleaning and maintaining kitchen tools and equipment properly is important for food safety. Tools like knives should be cleaned in hot soapy water after each use and sanitized to prevent cross-contamination. Cutting boards need to be cleaned and sanitized after every use. Measuring cups and spoons should be soaked in warm water with dishwashing solution after use. Equipment like the range should be wiped down during the day and given a more thorough cleaning at the end of each shift when cool. Chemicals used for cleaning remove soils while sanitizing reduces bacteria to safe levels. Heat, chemicals, and proper contact time all influence effective sanitization.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Cleaning and Maintaining Kitchen Tools, Equipment, and Premises

    Learning Goals and Targets:


     Identify the equipment and utensils that may require cleaning and sanitizing
     Identify the types of chemicals used in cleaning and sanitizing tools and equipment
     Demonstrate how to clean and sanitize kitchen tools and equipment
    Technical Terms
    Disinfect – using a chemical agent to kill harmful bacteria on non-food contact surfaces.
    Sanitize – using a chemical agent or hot water between 170℃-180℃to reduce the number of
    bacteria to safe levels on food-contact surfaces.
    Sterilize – using a chemical agent, boiling water, or steam to eliminate all microorganisms.
    Pre- Assessment
    Complete each sentence with the correct answer.
    1. Sharpen knives often with _____________, and occasionally with a stone.
    2. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
    spoons and cups, and mixer accessories in a _________________.
    3. After baking, soak used _________________ and muffin tins in warm water with
    dishwashing solution to soften the baked-on or burnt food.
    4. Dry all baking tools and equipment by ________________ on a drying rack or wiping
    with a dry dishcloth.
    5. Cleaning and ________________ must be part of the standard operating procedures that
    make up your food safety program.

    Input!

    CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT


    Cutting Tools
    Clean knives in hot soapy water and dry thoroughly between cutting tasks, as well as
    after use and before storage. Sanitize them by wiping down the blade and handles with a
    sanitizing solution if necessary so the tool does not become a site for food cross-contamination.
    Keeping knives clean helps extend their lives.
    Cutting Boards
    The kitchen board gets a lot of use and this means that it gets a lot exposure to bacteria.
    For proper cleaning of the cutting board, you should clean and sanitize it after every use.
    Measuring and Mixing Tools
    After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
    spoons and cups, and mixer accessories in a tub of warm water (add a small amount of
    dishwashing solution).
    Top-of-the-Range Equipment
    During the day, spills happen. Do your best to safely wipe up excess liquids from the
    range area. At the end of each shift, perform a more thorough cleaning process, but
    implementing some of the procedures. Before thoroughly cleaning, be sure that the range is off
    and the top is cool.
    TYPES OF CHEMICALS USED IN CLEANING AND SANITIZING TOOLS AND
    EQUIPMENT
    Cleaning is the process of removing food and other types of soil from surface, such as a
    dish, glass, or cutting board. Cleaning is done a cleaning agent that removes a 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: 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 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.

    SANITIZING
    Sanitizing- is 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 be first
    washed properly before it can be properly sanitized.
    TYPES OF SANITIZING
    USING HEAT
    Three methods of using heat to sanitize surfaces: Steam, Hot Water and Hot Air
    USING CHEMICALS
    Chemicals that are approved as sanitizers are chlorine, iodine and, quaternary ammonium.
    Three factors influence the effectiveness of chemical sanitizers.
    1. Concentration
    2. Temperature 13℃-49℃
    3. Contact time

    Tranfer of Learning

    In a separate sheet of paper, make a standard procedure on how to clean kitchen


    premises/equipment .Select only 2 of the given choices below. 10 points per item
    1. Household metals
    2. Floor
    3. Walls
    4. Benches and work surfaces
    5. Cabinets and counters
    6. Cooking equipment and appliances

    Assessment
    Enumerate the following.
    1. Categories of cleaning agent
    2. Factors influence the effectiveness of chemical sanitizers.

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