Grade 8 Lesson Clean

Good
afternoon!
The cleaning
Operation
These are five steps involved in
cleaning and sanitizing whether
it is done manually by machine.
These steps must be done to
avoid cross-contamination
between surfaces and food.
1.PREWASH -
the removal of
the gross food
before applying
the cleaning
solution.
2. Wash- The
application of cleaning
compound.
3. RINSE- The removal
of all traces of the
cleaning soulution with
clean potable.
4. SANITIZE - The
kitchen utensils,tools and
equipment must be
sanitize using either heat
or chemicals.
HEAT
CHEMICAL
5.AIR-DRY - Drying
dishes without
motivating the growth of
bacteria.
Tips in washing
the dishes
1.Soak stubborn food
deposits for cleaning up
the pots and pans.
2.Use good sponge.
3. Wash your dishes from the
least greasy and the least dirty to
the greasiest.
● Wash your glassware and any
drinking vessels.
● Cutlery- knives,fork, spoons
● Plates and bowls
● Pots and pans.
4. Drain and refill the water if
needed, if you notice it getting
greasy.
Cleaning the
kitchen
Consider the following:
1. Empty dishwasher/sink and drainer, as
necessary.
2. Wash dirty dishes as they happen.
3. Wipe spills from counters, floors and
appliances.
4. Clean counters
5. Sweep floor.
6. Set out clean rag for the next day.
7. Clean outside of electric kitchen
appliances.
SANITIZING
- Is the process of reducing the
number of microorganisms on that
surface to safer level.
- It is done using heat radiation or
chemicals. Heat and chemicals
commonly used as method for
sanitizing in a restaurant that
radiation.
- Properly kitchen tools before it can
be properly sanitized.
Here are the 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.
Here are the methods of sanitizing:
2. Chemicals - Approved chemicals

sanitizer are chlorine, iodine and
quaternary ammonium.
The Factors that must be considered are:
SANITIZING
TESTING
- Every Food establishment must
have the appropriate testing kit to
measure chemical sanitizers
concentrations.
Maintenance of
kitchen Tools
and Equipment
- For a long term of use of kitchen tools
and equipment, proper maintenance
must be considered. There are ways and
tips to follow:
1. Wooden spoons, cutting boards and bowls require hand
washing. Wash wooden tools with warm soapy water and
then thoroughly rinse and wipe dry.
2. Knives
Use cutting board when chopping to prevent knife blade from
dulling. Wash knives in hot soapy water. You can dry stainless
steel knives, but not carbon steel because it will quickly rust.
Dry knives after washing and rinsing. Sharpen knives as soon
as they become dull.
3. Plastic tools, including spoons, spatulas and
microwave oven wares are usually dishwasher safe, but
always check with the manufacture first. Hand wash the
plastic tools in a soapy water. Avoid harsh abrasives,
which can scratch plastic surfaces.
4. Broilers
Empty grease pan. Remove grids and scrub them with soft wire
brush with detergent and water in the pot sink. Thoroughly
wash and dry.
5. Stoves/ranges
Keep the stovetops clean this will help transfer the heat
to the cookware. The more accumulated debris, the
harder it is for the stove to heat the food and the more
energy will be required to do the job.
6. Iron pots, pans and utensils

Wash with soap and water, using a stiff brush or steel wool. If
there is rust present, wipe items with an oil-saturated cloth or a
commercial rust remover. If using commercial remover, be sure
to follow the label instructions.
7. Disinfect the sink and clean faucets.
Tips in keeping the kitchen clean and safe
1. Clean up after meal. Clean food and dishes after each meal.
● Clear the table.
● Transfer the leftovers to airtight containers and store them
in the refrigerator or freezer.
● Wash, dry, and put away all the dishes.
2. Clean spills when it happens.
● Clean up excess liquids or sauces with a cloth.
● Spray the area with an all-purpose cleaner and wipe it dry.
● When it spills involve meat, use disinfecting spray to clean
Tips in keeping the kitchen clean and safe
3.Clean your garbage disposal regularly.

4. Clean the refrigerator and freezer.
- The refrigerator is where you keep most of your food, so it is
important for both safety and cleanliness to keep this
appliance clean.
5. Sweep the floor daily.
- Sweeping regularly around the whole house will help
minimize dust
6. Wash the floor weekly.

Grade 8 Lesson Clean

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Grade 8 Lesson Clean

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Good

1. Thermal sanitizing. It involves the

2. Chemicals - Approved chemicals

6. Iron pots, pans and utensils

Tips in keeping the kitchen clean and safe

3.Clean your garbage disposal regularly.

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