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    Cleaning and Sanitizing

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    Jhay Ar Roquero
    The document discusses cleaning and sanitizing kitchen tools and equipment. It describes various cleaning agents like detergents, solvent cleaners, acid cleaners, abrasive cleaners and bleaches that can be used to clean surfaces. It also talks about sanitizing by lowering bacteria levels using heat over 171°F or approved chemicals like chlorine, iodine and quaternary ammonium for at least one minute.

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    Cleaning and Sanitizing

    Uploaded by

    Jhay Ar Roquero
    13 views8 pages
    The document discusses cleaning and sanitizing kitchen tools and equipment. It describes various cleaning agents like detergents, solvent cleaners, acid cleaners, abrasive cleaners and bleaches that can be used to clean surfaces. It also talks about sanitizing by lowering bacteria levels using heat over 171°F or approved chemicals like chlorine, iodine and quaternary ammonium for at least one minute.

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    The document discusses cleaning and sanitizing kitchen tools and equipment. It describes various cleaning agents like detergents, solvent cleaners, acid cleaners, abrasive cleaners and bleaches that can be used to clean surfaces. It also talks about sanitizing by lowering bacteria levels using heat over 171°F or approved chemicals like chlorine, iodine and quaternary ammonium for at least one minute.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views8 pages

    Cleaning and Sanitizing

    Uploaded by

    Jhay Ar Roquero
    The document discusses cleaning and sanitizing kitchen tools and equipment. It describes various cleaning agents like detergents, solvent cleaners, acid cleaners, abrasive cleaners and bleaches that can be used to clean surfaces. It also talks about sanitizing by lowering bacteria levels using heat over 171°F or approved chemicals like chlorine, iodine and quaternary ammonium for at least one minute.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Cleaning and Sanitizing Kitchen

    Tools and Equipment


    Cleaning
     Cleaning is the physical disposal of soil and
    C
    food matter from a surface.

     Cleaning is done with a cleaning agent that can


    remove food, soil and other substances.
    Cleaning Agents
    1. Detergents
     These can be used to wash tableware, surfaces and
    equipment.
     Contain components that reduce the surface tension,
    which penetrates and loosen the dirt on a surface.
    2. Solvent cleaners
    Also called de-greasers, are alkaline detergents with
    an oil dissolving specialist.
    3. Acid cleaner
    These are used when ordinary alkaline cleaners are
    ineffective towards rust stains in washrooms and stain
    on copper or metal.

    4. Abrasive cleaners
    They contain scouring agents that can be scrubbed
    or rubbed when having difficulty in removing soils on
    floors, or baked-on burned skillet.
    5. Bleaches
     Regular bleaching can remove stains from surfaces
    but ideally, a small amount needs to be initially used
    upon the equipment to make sure that the bleach will
    not discolor it.

    6. Alkalis
     This help removing dirt easier and eliminate the need
    for scrubbing.
     Moderate alkalis are baking soda, ammonia and
    borax.
    Sanitizing
     Sanitizing means lowering the number of
    bacteria to safe, agreeable levels on silverware,
    flatware, tools, and any food contact surface.
    Heat
     This sanitizes surfaces. Heating methods are through
    steaming, using hot water and using hot air.

     Heat: by soaking in water of at least 171°F (77°C)

    Chemicals
     Chemicals: by soaking in a sanitizing solution
    for one minute , or by rinsing, swabbing or
    spraying with a sanitizing solution.
     Chlorine, iodine, and quaternary ammonium
    are the approved chemical sanitizers.
    Three factors influence the effectiveness of
    chemical sanitizer

     Concentration
     Temperature
     Contact time

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