Professional Documents
Culture Documents
1. Detergents
2. Solvent Cleaners
3. Acid Cleaners
4. Abrasive Cleaners
1. DETERGENTS-used to wash
tableware , surfaces and equipment. It
can penetrate soil quickly and soften it.
2. Solvent cleaners -- Often called
degreasers, solvent cleaners are
alkaline detergents that contain a
grease-dissolving agent. These
cleaners work well in areas where
grease has been burned on.
3. Acid cleaners -- Use on mineral
deposits and other soils alkaline
cleaners cannot remove, these
cleaners are often used to remove
scale in ware washing machines and
steam tables.
4. Abrasive cleaners -- Use these
cleaners to remove heavy
accumulations of soil often found in
small areas. The abrasive action is
provided by small mineral or metal
particles, fine steel wool, copper, or
nylon particles.
SANITIZING
• It is done using heat radiation, or chemicals.
• Heat and chemicals are commonly used as a
method for sanitizing in restaurant.
• of creating conditions that promote the safe
production of food.
HEAT
There are three methods of using heat to sanitize
surfaces– steam, hot water, and hot air. Cleaned items
must be exposed to these temperatures for at least 30
seconds.
1. Chlorine
2. iodine
3. quaternary ammonium
it is used as the production of
household item such as bleach
and disinfectant to bullet-
resistant vests, computer
hardware, silicon chips
Household item such as bleach
and disinfectant to bullet-
resistant vests, computer
hardware, silicon chips and Chlorine
automotive parts.
It is used worldwide to purify
water supply as the ultimate
defense against waterborne
microbiological infection.
IODINE
It is widely used in the general food
industry and breweries.
Diluted iodophor is often used by
brewers and winemakers to sanitize
equipment and bottles. it can also
leave unattractive orange-brown
stains on plastic parts and equipment
that it is left in contact with.
Quaternary Ammonium
poor detergents but
excellent germicides.
Longer contact time is
needed with this
sanitizer, since it is
slow-acting against
some common spoilage
bacteria.
b. countertops, tables or other stationary equipment
Three factors that must be Considered: