Clean,

Sanitize, and
Store
Kitchen
Tools and
Equipment
CLEANING COMPOUND
Module 2
Cleaning is the process of removing food
and other types of soil from a surface,
such as a dish, glass, or cutting board.

Cleaning is done with a cleaning agent

that removes food, soil, or other
substances.
The right cleaning agent must be
selected because not all cleaning agents
can be used on food-contact surfaces.

The right cleaning agent must also be

selected to make cleaning easy.
 1 Detergents
Cleaning 2
Solvent Cleaners
Compound: 3
Acid Cleaners
4
Abrasives
1 Detergents
These are cleaning agents,
solvents or any substance used to
wash tablewares, surfaces, and
equipment.
 1 Detergents
Cleaning 2
Solvent Cleaners
Compound: 3
Acid Cleaners
4
Abrasives
2 Solvent Cleaners
commonly referred to as degreasers used on
surfaces where grease has burned on. Ovens
and grills are examples of areas that need
frequent degreasing. These products are
alkaline based and are formulated to dissolve
grease.
3. Acid Cleaners. Used
periodically in removing mineral
deposits and other soils that
detergents cannot eliminate such
as scale in washing machines and
steam tables, lime buildup on
dishwashing machines and rust on
shelving. (Ex.: phosphoric acid,
nitric acid,etc.) These products
vary depending on the specific
purpose of the product
4. Abrasives – are generally
used to remove heavy
accumulations of soil that
are difficult to remove with
detergents, solvents and
acids. These products must
be carefully used to avoid
damage to the surface
being cleaned.
Other chemicals used for cleaning and/or sanitizing kitchen
equipment and utensils are the following:

1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap
Steps in Washing Dishes
Fundamental Cleaning Procedures
1. Scrape and Pre-rinse – soiled equipment surfaces
are scraped and rinsed with warm water to remove
loose food soils.
2. Cleaning Cycle – the removal of residual food soils
from equipment surfaces is based on the
manipulation of the four basic cleaning factors and
the method of cleaning. Typically, alkaline chemical
solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water,
depending on the temperature of the cleaning cycle,to
thoroughly remove all remaining chemical solution and
food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment
neutralizes any alkaline residues left and removes any
mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded
with a sanitizing agent. Both time and chemical
concentration are critical for optimum results.
How to Clean, Remove Stains, Sanitize,
and Store Your Cutting Board
The kitchen cutting board gets a lot of use
and this means that it gets a lot of exposure
to bacteria. Proper cleaning of the cutting
board is essential to your good health.
Whether you use a wood or a plastic cutting
board, you should clean and sanitize it after
every use.
Cleaning the Cutting Board

After you used the cutting board for slicing,

dicing, or chopping all kinds of neat goodies,
use a metal scraper or spatula to scrape away
any remaining bits and pieces of food. Throw
the scrapings into the garbage disposal,
garbage receptacle, or trash bin.
Cleaning the Cutting Board
Scrub the board with hot, soapy water
thoroughly. If your dishwasher reaches a
temperature of at least 165°F, then you can
probably place a high-density plastic cutting
board into the dishwasher. Moreover, if your
dishwasher has an antibacterial cycle, use it to
wash the cutting board. Otherwise, scrub it by
hand. Allow the board to air dry.
 Removing Stains from the Cutting Board
To remove stains from the cutting board, you can use the
following procedure: wet the stained area with water and
sprinkle it with salt and allow the salt to sit undisturbed for
twenty-four hours.
Rinse the salt from the cutting board with clean water. Using
the salt and clean water, create a paste. Use a clean nylon
scrubbing sponge or a clean toothbrush to scour or scrub the
paste on the stained area of the cutting board. Rinse the area
clean with fresh water. Repeat the procedure to guarantee that
you have removed all of the stain. Rinse the board clean. Scrub
the cutting board with hot, soapy water and rinse with clean
water. Allow it to air dry
 Sanitizing the Cutting Board
Plastic and wooden cutting boards can be sanitized using a
diluted liquid chlorine bleach solution. For this solution,
combine one teaspoon of bleach to one quart of water. Pour
the solution onto the entire surface area of the board and
allow it to sit undisturbed for several minutes. Rinse the
board clean with water. Allow it to air dry or use a clean cloth
to dry it.
If you prefer, you may use a vinegar solution in place of the
bleach solution. Simply combine one part vinegar to five
parts water. Use this solution in the same manner as the one
explained for the bleach solution.
 Storing the Cutting Board
Once the cutting board has completely dried,
it is time to store it. Cutting boards should be
stored vertically or in an upright position. This
helps to avoid moisture from getting trapped
underneath the board and the accumulation
of dust or grime.
 Methods of Cleaning Equipment
Foam – You use this to increase the
contact time of the chemical solutions to
improve cleaning with less mechanical
force.
 Methods of Cleaning Equipment
High Pressure – used to increase mechanical
force, aiding in soil removal. In high pressure
cleaning, chemical detergents are often used
along with an increase temperature to make soil
removal more effective.
 Methods of Cleaning Equipment
Clean In Place (CIP) – is utilized to clean the interior
surfaces of tanks and pipelines of liquid process
equipment. A chemical solution is circulated through a
circuit of tanks and or lines then return to a central
reservoir allowing the chemical solution to be reused.
Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.
 Methods of Cleaning Equipment
Clean Out of Place (COP) – is utilized to clean the parts
of filters and parts of other equipment. This requires
disassembly for proper cleaning. Parts removed for
cleaning are placed in a circulation tank and cleaned
using a heated chemical solution and agitation
 Methods of Cleaning Equipment
Mechanical – it normally involves the use of
brush either by hand or a machine such as a floor
scrubber. Mechanical cleaning uses friction for
food soil removal.
 Factors that influence the cleaning
process
Soil – varying degrees of food soil will be deposited
on the equipment during production. These food soils
will require complete removal during the cleaning
process and will affect the cleaning compound used,
along with the method of cleaning.
 Factors that influence the cleaning
process
Time – the longer a cleaning solution remains in
contact with the equipment surface, the greater the
amount of food soil that is removed. More time in
contact with the soil reduces the chemical
concentration requirements.
 Factors that influence the cleaning
process
Temperature – soils are affected by
temperature in varying degrees. In the
presence of a cleaning solution most soils
become more readily soluble as the
temperature increases.
 Factors that influence the cleaning
process
Chemical concentrations – it varies depending
on the chemical itself, type of food soil, and the
equipment to be cleaned. Concentration will
normally be reduced as time and temperature are
increased.
 Factors that influence the cleaning
process

Mechanical force – is as simple as hand

scrubbing with a brush or as complex as turbulent
flow and pressure inside a pipeline. This aids in
soil removal and typically reduces time,
temperature and concentration requirements.
 Factors that influence the cleaning
process

Water – minerals in hard water can reduce the

effectiveness of some detergents or a sanitizers. Water
pH ranges generally from pH5-8.5. However, highly
acidic water may require additional buffering agents.
Water used for cleaning and sanitizing must be potable
and pathogen free.
 Equipment Sanitation Procedures
1. Range
a. Remove all burnt sediments and wipe grease from top of range after
each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing and
drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff
brush while electric burners should be cleaned with a brush or with a
damp cloth.
g. Before replacing, rub with oil-damped cloth
 Equipment Sanitation Procedures
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until
next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to
remove foreign
particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.
 Equipment Sanitation Procedures
3. Slicers
a. Clean immediately after using, especially after slicing
vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
 Equipment Sanitation Procedures
4. Refrigerator
1. Wipe up spilled foods immediately
2. Wash inside shelves and trays at least twice a week with baking
soda.
3. Rinse and dry thoroughly
4. Flush drains weekly
 Equipment Sanitation Procedures
5. Sink and Drains
1. Keep outlet screened at all times
2. Flush daily with 1 gal. of solution, made up of strong solution
soda
(4oz.to 2 gal. of water)
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets.
 Sanitizing
Sanitizing is done using heat, radiation, or chemicals. Heat
and chemicals are commonly used as a method for sanitizing
in a restaurant than radiation. The item to be sanitized must
first be washed properly before it can be properly sanitized.
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.
 Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of hot water or steam.
There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used
in restaurants. If hot water is used in the third compartment of a
three-compartment sink, it must be at least 171F (77C). If a high-
temperature ware washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180F (82C). For
stationary rack, single temperature machines, it must be at least
165oF (74C). Cleaned items must be exposed to these temperatures
for at least 30 seconds.
 Methods of Sanitizing
2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are:
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 sanitizer (either heat or
approved chemical) for the recommended length of time.
Characteristics of ideal chemical
sanitizer
Don’t you know that heat sanitizing has several advantages
over chemical sanitizing agents? It’s because it:
• can penetrate small cracks and crevices;
• is non-corrosive to metal surfaces;
• is non-selective to microbial groups;
• leaves no residues; and
• is easily measurable.
Proper Storage of Kitchen Tools and
Equipment
Proper storage and handling of cleaned and sanitized
equipment and utensils are very important to prevent
recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

- stored in clean storage areas; and

- handled properly to minimize contamination of
food contact surface.
10 Steps in Organizing Kitchen Cabinets
1. Pretend it has a glass door and that everyone is going to see
what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a
position that’s easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make
sure all of the front are facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else
look at what you’ve done.
10 Steps in Organizing Kitchen Cabinets
6. They should be stored in a clean dry place adequately protected against
vermin and other sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers
must be covered or inverted whenever possible. Utensils must be stored on
the bottom shelves of open cabinets below the working top level.
9. Racks, trays and shelves must be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
10.Drawers must be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels for
lining drawers is acceptable.
Clean and Sanitize Kitchen Premises
The lesson deals with the various types of chemicals and equipment for
cleaning and sanitizing premises and first aid procedure for accidents
caused by chemicals. Specifically, after this module you will be able to:

1. Recognize kitchen premises to be cleaned and sanitized;

2. Classify and describe the uses of cleaning agents;
3. Clean the kitchen area in accordance with food safety and
occupational
health regulations;
4. Use cleaning agents in sanitizing kitchen premises;
5. Follow safety and first aid procedures.
Clean and Sanitize Kitchen Premises
Cleaning your kitchen’s working premises regularly is
important to keep it look its best and make it free from
germs and bacteria that usually accumulate in the kitchen
area during food preparations. Several surfaces around the
kitchen such as walls, floors, shelves and other surfaces
must always be cleaned and sanitized safely using the
proper materials to reduce environmental deficiencies.
Types of Sanitizers and Disinfectants
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
Types of Sanitizers and Disinfectants
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
Procedures for disinfecting premises:
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting
it with cloth, mop, and sponge. Treated surface must remain wet
for 10 minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from
the surface, rub with a brush, sponge or cloth. Avoid inhaling
sprays.
e. Rinse all surfaces that come in contact with food such as
exterior of appliances tables and stove top with potable water
before rinse.
First aid procedure caused by Chemical Poisoning
What to do?
• If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately.
• If the person swallowed the poison, remove anything remaining in
the mouth.
• If the suspected poison is a household cleaner or other chemical,
read the label and follow instructions for accident poisoning. If the
product is toxic, the label will likely advise you to call the
hospital/doctor.
• Follow treatment directions given by poison centers.
• If the poison is spilled on the person’s clothing, remove the clothing
and pour the body with continuous tap water.
How to Keep Your Kitchen Clean and Safe
1. Remove unnecessary clutter from surfaces. Discard appliances
and gadgets that you don't use any more, as unused appliances
would only tend to gather dust. Be sure that any appliances
which are still maintained and used are stored in a safe place
that is out of reach of children.
2. Keep your refrigerator clean and tidy. Before you do your weekly
shopping, remove old and rotten food and clean shelves and racks.
Look at expiration dates and be sure to label any containers of
homemade food or leftovers. Don't make a habit of keeping food
for too long in the fridge; rotten food will breed bacteria, and even
contaminate fresh food that is kept in the same area.
How to Keep Your Kitchen Clean and Safe
3. Use a rubbish bin with a lid to keep odors out that attracts
flies and other insects. Empty it as soon as it smells, even if it is
not yet full. You should ideally do this every day.

4. Wash and disinfect your rubbish bin once a week. This will
ensure that any germs which might have remained even after you
emptied out the rubbish will die and cannot multiply. Also, this
will remove any foul smells which might be emanating from the
trash bin.
How to Keep Your Kitchen Clean and Safe
5. Use separate chopping boards for different kinds of food. Keep
separate chopping boards for your meat and your vegetables to
reduce the spread of bacteria. Clean the meat chopping board
extra carefully, especially after cutting chicken, as raw food has a
higher tendency of containing bacteria.

6. Change the dishcloth you wipe surfaces with every day. Use a
different cloth for surfaces than for dishes. Wash the cloth with
hot water and, as appropriate, bleach. Use separate towels for
hands and dishes, and change both of those regularly, too.
How to Keep Your Kitchen Clean and Safe
7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on
the floor. It is better to use cleaning material that you can easily throw out
after and prevent from contaminating other food, instead of using towels or
sponges which you would still be likely to use again afterwards.

8. Keep kitchen floors free from debris and grease by sweeping and
washing regularly. If something has spilled, make sure to mop it right away
instead of letting the mess stay there. Aside from making sure that germs
do not use the spillage as a breeding ground, immediate mopping would
also prevent unwanted accidents such as slipping from occurring.
How to Keep Your Kitchen Clean and Safe
9. Don't leave dirty crockery and pans to fester where they can
attract harmful bacteria. Wash dishes with hot water and soap as
soon as you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs,
handles,
buttons and controls, and light switches in and around your
kitchen with cleaning agents. Even if they seem clean to the naked
eye, they may already be harboring bacteria.
11. Wash your hands before handling food and again if you
sneeze or cough, blow your nose, go to the bathroom, or touch
high-use surfaces.
Safety Measures
The following are safety measures that you should do when using
cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of
your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel
toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
Storage and security of chemicals:
1. Keep them in a separate area, away from food and other
products.
2. Keep on lower shelves to prevent accidents and to keep
chemicals from falling
into food products.
3. Store in a cool, well lit and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
Storage and security of chemicals:
7. Make sure chemicals and other cleaning agents are clearly
labelled, specifying their content and use.
8. Ensure that the use by date or manufactured date is clearly
readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not
in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.