COOKERY NCII

CLEAN AND MAINTAIN KITCHEN PREMISES

Glossary of Terms:

cleaning – a physical removal of visible soil and food.

sanitizing – process of reducing number of harmful organisms to safe
level on food contact services.
stack – a case composed of several rows of shelves.
exterminate – to destroy totally.
infestation – the state of being infested as with parasites or vermin
grates – frames of iron bars for holding fuel while it burns
filth – anything that is dirty
pedestal – a base or support
disinfectant – a substance used to destroy germs and diseases
kitchen – a room especially set apart and containing the necessary
utensils for cooking food.
sanitizer – a chemical agent used for cleansing and sanitizing surfaces
and equipment.
linen – household articles made from linen or other cloth.
muck - dirt or a food soil.

INTRODUCTION:
This module deals with the skills, and knowledge, on cleaning and maintaining kitchens,
food preparation and storage areas in commercial cookery or catering operations.

LEARNING OUTCOMES

Upon completion of this module the students/trainees will be able to:

LO 1. Clean, sanitize and store equipment

LO 2. Clean and sanitize premises

LO 3. Dispose waste

Information Sheet #1

LO1. Clean, sanitize and store equipment

Objectives:
At the end of the modules, you should be able to:
 1. Identify chemicals used for cleaning kitchen equipment and utensils.
2. Clean, sanitize and store equipment and utensils safely in the designated place.
3. Appreciate the importance of proper cleaning and sanitizing to equipment and utensils in
commercial cookery or catering operations.

Cleaning is the physical removal of visible soil/food residues. A clean surface is defined as being free
from bad odors, non-greaqsy to the touch, and free of any visible oxidation/rust.

Food soil is generally defined as unwanted matter on food-contact surfaces. It can be visible or
invisible. The primary source of soil is from the food product being handled. However, minerals
from water residue and residues from cleaning compounds likewise contribute to films left on
surfaces. Microbiological biofilms also contribute to the soil buildup on surfaces.

Classification of food soils

1. Fat based soils – fat is usually present as an emulsion and can generally be rinsed with hot
water above the melting point. Fat and oil residues that are more difficult to get rid off can
be removed with alkaline detergents which have good emulsifying or saponifying
ingredients.

2. Protein based soils – proteins like heat-denurated ones are by far the most difficult soils to
remove. Casein (milk protein) is used for its adhesive properties in many glues and paints. A
highly alkaline detergent with peptizing or dissolving porperties is required to remove food
protein soils.

3. Carbohydrate based soils – simple sugars are readily soluble in warm water and are quite
easily removed. Starch residues are also easily removed with mild detergents. Starches
associated with proteins or fats can usually be easily removed by highly alkaline detergents.

4. Mineral based soils – Calcium and magnesium are some of the most difficult to remove
mineral films. Under conditons involving heat and alkaline pH, calcium and magnesium can
combine with bicarbonates to form highly insoluble complexes. Salt films can also cause the
corrosion of some surfaces and require an acid cleaner for removal.

5. Microbiological films – Microorganisms (bacteria, yeasts and molds) can form invisible films
on surfaces. These can be difficult to remove and usually require cleaners as well as
sanitizers with strong oxidizing properties.

6. Lubricating greases and oils – Insoluble in water, alkali or acid these deposits when often
leave a residue melted with hot water or steam. Surfactants can be used to emulsify the
residue to make it suspensible in water and flushable.
 7. Other insoluble soils – inert soils such as sand, clay, lipstick, rust or fine metal can be
removed by surfactants-based detergents. Charred or carbonized material may require
organic solvents.

A Cleaning Agent is a chemical compound formulated to remove soil and dirt. Cleaning agents
typically include an acid or alkaline detergents and may contain degreasers, abrasive materials or a
sanitizer.

Cleaning Compounds

1. Detergents – are defined as cleaning agents, solvents or any substance that will remove foreign
or soiling material from surfaces. Specifically are soap, soap powders, cleaners, acids, volatile
solvents and abrasives. Water alone has some detergency value, but most often it serves as the
carier of the cleansing agent to the soiled surface.

Three Basic Phases of Detergency

 Penetration – the cleaning agent must penetrate between particles of soil and between the
layers of soil and the surface to which it adheres. This method is known as wetting, reduces
surface tension and makes penetration possible
 Suspension – an agent holds the loosened soil in the washing solution so it can be flushed
away and not redeposited.

For sugars and salt, water is the agent because these soils are water soluble and easily converted
into solutions. For fat particles, an emulsifying action is required to saponify the fat and carry it
away. (soap, highly alkaline salts and nonionic synthetics may be used.) For protein particles,
colloidal solutions must be formed by peptizing or deflocculating. These action prevents curd
formation in hard water; otherwise, solvents or abrasives may be needed.
 Rinsing – this flushes away soils and cleaners so they are not redeposited on the surfaces
being washed.

2. Solvent Cleaners – commonly referred to as degreasers, are necessary to clean equipment and
surface areas that get soiled with grease. 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 – tough cleaning problems such as lime buildup on dishwashing machines and rust
on shelving are treated with acid cleaners. (Ex.: phosphoric acid, nitric acid,etc.) These products vary
depending on the specific purpose for the product.

4. Abrasives – are generally used for particularly tough soils that do not respond to solvents and
acids. These products must be used carefully to avoid damage to the surface that is being cleaned.
Methods of Cleaning
 Foam – foam is produced through the introduction of air to a detergent solution as it is
sprayed on the surface that needs to be cleaned. Foam cleaning will increase the contact
time of the chemical solutions, allowing for improved cleaning with less mechanical force.

 High Pressure - is 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.

 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.

 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.

 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.

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.

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
  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.

 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.
 Chemical Concentrations – its 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.
 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.
 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.
 Surface – different surfaces especially metals, vary in the ease with which they can be
cleaned. Stainless steel is preferred surface for food equipment and is specified in industry
and regulatory design and construction satandards.

Routine Procedures (Basic Steps)

Dry clean (to remove obvious

bulk soiling)
Remove excess water.

Apply cleaning agent. Apply sanitizer with either very

(detergents) hot water or a chemical
solution.

Rinse by using water to

remove food soil and Post rinse with water if
detergent residues. recommended by sanitizer
manufacturer.

Leave surfaces dry. Drain or

dry manually.
Information Sheet 1.2

LO1. Clean, sanitize and store equipment

Objectives:
At the end of the modules, you should be able to:
1. Identify chemicals used for sanitizing kitchen equipment and utensils.
2. Clean, sanitize and store equipment and utensils safely in the designated place.
3. Appreciate the importance of sanitizing to equipment and utensils in commercial cookery or
catering operations.

Sanitizing is a procedure that reduces the number of potentially harmful microorganisms to safe
levels on food contact surfaces such as chinaware, tableware, equipment and work surfaces.
Sanitizers destroys disease-causing organisms which may be present on equipment and utensils even
after cleaning.

Methods of Sanitizing

1. Thermal Sanitizing. It involves the use of hot water or steam for a specified temperature and
contact time.The effectiveness of thermal sanitizing is dependent on contamination load,
humidity, pH, temperature and time.
a. Steam – it is generally expensive compared to other alternatives, its contact
temperature and time is difficult to regulate and monitor.
b. Hot Water – through immersion, spray, or circulating systems is commonkly used. Time
required is determined by the water’s temperature. It is inexpensive, easy to apply and
readily available.

2. Chemical Sanitizing. It involves the use of an approved chemical sanitizer at a specified

concentration and contact time.
The ideal chemical sanitizer should:

 Be approved for food contact surface application

 Have a wide range or scope of activity
 Destroy microorganisms rapidly
 Be stable under all types of conditions
 Tolerant of a broad range of environmental conditions
 Readily solubilized and possess some detergency
 Low in toxicity and corrosivity
 Inexpensive
Thermal Sanitizing VS Chemical Sanitizing

Heat sanitizing has several advantages over chemical sanitizing agents because it:
 Can penetrate small cracks and crevices
 Is non-corrosive to metal surfaces
 Is non-selective to microbial groups
 Leaves no residues
 Is easily measurable

Heat destroy vegetative bacteria cells by disrupting some of their protein molecules. Moist heat is
much more efficient in killing microorganisms than dry heat. Heat sanitization is used in both
manual and mechanical ware washing operations.

Washing Regular Dishes

Prepare. Wearing rubber gloves is optional when washing dishes. They may be especially helpful if
you have dry hands or another skin condition. If you're wearing long sleeves, roll them up or put
them under the gloves. Wear aprons too.

Scrape all the large pieces of food on the dishes off into the compost bin or disposal, rather than
get your brush/sponge and water clogged with it.

Fill the sink with water and add a good amount of detergent. Use as high a temperature as you can
comfortably tolerate, but don't scald yourself. The hotter the water, the better its sanitizing and
grease-cutting properties. Use rubber gloves.

o Place bigger items and items caked with food into the sink to soak in the hot water.
This will make it easier for you to clean them later on.

Start with the silverware . Since it goes in the mouth, it needs the cleanest, hottest water possible.

o Dip the item to be cleaned in the water. Wipe it vigorously while in the water.
o Remove from the water and examine. If muck remains, rub with sponge, until
removed.
o If the muck is very difficult to get out, fill the item with water. Then use your fingers
(not your nails!) and rub the muck off.
o If this doesn't work, use iron wool. Do not use the back of a sponge, because that
will cause morsels of food to stick to it.

Next, wash other items that touched the mouth, like cups and glasses.

Wash pots and pans last. Soak them first. If anything was burnt or cooked to pots or casserole
dishes, put a little extra soap and water in it and let it soak while you wash the other dishes.
Lay your dishes out on a rack to air-dry or wipe them clean with a towel.

There should be no visible matter and no "greasy" feel. Run a hand over the dish to ensure that it
offers some resistance. If your fingers slide over the item too fluidly and without squeaking, there is
probably some grease remaining, and you might consider rewashing the item.

Rinse out brush, sponge and allow to dry. It can be a good idea to sterilize your equipment every so
often, either using boiling water or bleach. When a sponge or brush starts to smell unpleasant,
throw it away.

Washing with the Dishwasher

Load it up.

Fill your dishwasher logically.

Establish a routine, and stick with
that for most loads.
Things to consider: Many dishwashers have a variety of
spacing’s to accommodate large bowls, small bowls, utensils,
dishes, and plates of varying sizes—on the bottom shelf. The top
shelf is given to shorter items such as glasses, mugs, jars, and long
utensils such as spatulas and stirring spoons.

Don't crowd the dishes. Fill your dishwasher full, but not crammed—you'll maximize
the cleaning capacity of your dishwasher and minimize excessive water usage. 4

Add detergent. Fill the detergent dispenser with cleanser—liquid,

powder and close it up.

o You can add extra cleanser in a secondary cup

should your dishes be excessively filthy.
o Add a rinsing agent to prevent spotting, if necessary.

Turn it on. Set the timer as necessary—a shorter time for lightly-soiled dishes, or
a longer time for heavily-soiled pots, pans, and dishes.

Dry the dishes. You can use a heated dry (but be careful of plastic dishes or
containers), or use air drying. Dishes will still dry relatively quickly, as
dishwasher water is usually heated to 140°F.
Washing Cast-Iron Pots and Pans
Washing cast-iron pots and pans requires a different method, because you want to develop what's
called a patina, or a coat of oil, on the surface of the pan. Washing the pan with detergent and
water will prevent a patina from developing.
Fill the pan with enough water to almost fill the pot.
Place the pan on a burner, turn the heat to med-high, and cover.
Wait until the water in the pan is boiling. With an iron spatula, scrape the food from the bottom
and sides of the pan.
Dump the waste water out and put the pan back on the burner, turned down too low.
Quickly wipe off any remaining water on the bottom of the pan with a paper towel, being careful
not to burn yourself. Turn off burner.
Coat bottom and sides of cast-iron pan with a thin coat of oil, preferably an oil-spray, and wipe off
excess oil with a paper towel.

Tips
 When tough to clean, fill the item with water or let it soak in the sink after use. This prevents
food from hardening up. It's best to rinse dishes after you use them to remove food residue
and prevent it from becoming sticky and hard to remove.
 Consider using a brush on a long stick for washing things with quite thick or viscous dirt to
remove. Have a scraper above the brush, so you can turn them over and use this to remove
some stubborn dirt.
 Cloths and sponges are good for getting grease off, and for tougher, thinner layers of dirt
that need elbow grease to remove.
 Scourers, and the sponges, can be highly effective on baked-on stuff, but care should be
taken in the choice of scourer, and the object being cleaned.
 A newly washed dishes place in the rinse side of the sink, it's a good idea to have a solution
of rinse water and vinegar. This will further help disinfect the newly cleaned dish and give it
good shine and sparkle.
 To use the dishes immediately after washing, use a clean linen towel to dry them. Linen
leaves no fabric fuzz or residue.
 Wash every part of the items.
 After an item is clean, run your hands over the safe areas. Very often there may still be food
on it that you can't see, but you can feel that it’s there.

Warnings
 Sponges, clothes and brushes will quickly grow bacteria. You can reduce bacterial growth by
rinsing, squeezing/shaking dry after use, and placing in a dry place.
 Place the cloth or sponge in boiling water for 10 minutes, or soak in one part bleach to nine
parts water (1:9, 10%)and rinse thoroughly afterwards.
 Never swirl hand around the bottom of the sink, as could injured by sharp utensils.
 Don't put knives in the water until you are going to clean them.
Cleaning Shiny Aluminum Cookware
 Although shiny aluminum is some of the most beautiful cookware with its super reflective,
brilliant surface, you should be careful when cleaning it.
 One thing all aluminum cookware shares in common is they are not dishwasher safe:
Extremely hot water temperatures combined with harsh chemicals and bleach may discolor
aluminum and anodized finishes. Also, never use steel wool, alcohol, abrasive cleaners,
bleach oven cleaners or metal implements to scrape any aluminum cookware. Here are
some other tips for keeping your pots and pans shiny:
 • Use non-abrasive cleansers and a soft brush or nylon scrubbing pads on brushed or shiny
aluminum surfaces. Always scrub, brush or polish with the grain of the metal.
 • Use hot soapy water immediately after cooking to deter foods from sticking.
 • Soak in baking soda or boil to clean burnt pans.
 • Dry all cookware right away to avoid hard water stains.
 • Watch your cooking temperatures. While these types of pots and pans have excellent heat
conduction, they have no non-stick properties.

Cleaning non-sticky cookware

Non-stick cookware is by far the easiest to clean up, but it's the hardest to maintain and has the
least amount of durability due to the fact that it's coated. Only use plastic or wooden utensils when
cooking on a non-stick surface. Every once in awhile, though, you may experience the occasional
burned food item if you let the sauce boil over or another similar kitchen catastrophe happens.
Here are the do's and don'ts of caring for your non-stick cookware:
• DO soak burnt-on messes in a solution of equal parts baking soda and water. The water will turn
brown as the soda dissolves the stickiness and that's how you'll know its working. The burnt food
should just lift right off the pan or griddle after about 20 minutes.
• DON'T use aerosol cooking sprays on non-stick pans as they are slightly porous and the tiny oil
droplets can get stuck in the finish resulting in a nasty build-up that tastes bad and reduces cooking
and non-stock efficiency.
• DON'T place non-stick cookware in the dishwasher. It will corrode and dry out the non-stick
surface.
• DON'T use a non-stick pan in the broiler. The heat is too high and the pan will be ruined.
• DO wash and dry your non-stick cookware in warm, sudsy water immediately after cooking.
• DO dry right away to avoid water spots and discolorations.
• DO clean discolorations from bottoms of your non-stick pots, pans and griddles. Use a cookware
cleaner formulated for the type of metal base used in your collection of nonstick cookware. Mix with
water to form a paste and rub in a circular motion until stains are gone.

Cleaning Burnt Pots and Pans

As careful as we try to be when cooking, burnt-on food and scorched cookware can happen to the
best of us! Mostly this happens when the heat or flame is set too high for the amount of ingredients
in the pan. Other times, it happens because we have too many things going on at once or we walk
away while food is cooking -- both cooking no-no's!
Here's how to clean your burned pots and pans:
• Plunge the pan bottom into cold water to lessen the burnt taste and reduce the temperature
immediately.
• If there is a burnt-on, caked-on coating or film of food, try to boil it off buy adding 1 teaspoon
baking soda or washing soda or even cream of tartar for each cup of water. The food should float
free after about 20 minutes. Then wash as usual.
• If it's not a stainless steel pan, cover the burnt inner bottom with baking or washing soda, and then
add just enough water to cover the soda. The soda dissolves the “stick” and usually the burnt food
will release in an even layer. Sometimes this can be an overnight process.
• DO wash cookware immediately after cooking.
• DON'T put most pots and pans in the dishwasher unless the manufacturer's directions specifically
allow.
• NEVER use bleach, steel wool, oven cleaners, abrasive cleansers or scrape with metal implements
to remove burnt on food.

Cleaning Copper Cookware

Copper cookware is a classic, both for its superior heat qualities and its beauty. But it does require
special care to keep it looking its best. Most copper pots and pans feature a copper exterior with a
stainless steel interior surface for ease of cleaning and durability.
Although the heat qualities of copper are safe for cooking, these pots and pans are not non-stick so
you'll want to keep your cooking temperatures lower to avoid discoloring the exterior.
Rinse and wash with warm sudsy water to prevent foods from sticking. Then wash with a
brass/copper cleaner available at local grocery stores or online.
Dry immediately to avoid hard water stains and discolorations.
Some copper brands are dishwasher-safe; however certain parts may tarnish or discolor and need to
be polished. Hand-washing and following manufacturer's instructions carefully can prevent
tarnishing and discoloration.
A homemade mixture of flour, salt, lemon juice and ammonia mixed into a paste may be applied
with a soft scrubbing brush to keep copper looking its best.
Always polish to a clean, dry luster.
Never use steel wool, alcohol, abrasive cleaners, bleach, oven cleaners or metal implements to
scrape copper cookware

Cleaning Stainless Steel Cookware

Stainless steel cookware is by far the easiest-to-care-for cookware, however it has no non-stick
properties whatsoever, so be prepared should the occasional scorching happen.
Sometimes stainless steel can be susceptible to discolorations from cooking highly acidic foods or
heat marks on the exterior can show up from cooking with a scalding temperature. Here's how to
keep your stainless steel cookware “stainless” for years to come:
• Always wash stainless steel pots and pans immediately in hot, sudsy water using a nylon scrubber
or soft brush.
• Never use steel wool, alcohol, abrasive cleaners, bleach, oven cleaners or metal implements to
scrape stainless steel.
• Stainless steel pans may be washed in the dishwasher. Always, follow your manufacturer's
instructions however.
• No matter how you wash, always dry immediately to avoid water spots and stains.
• To remove heat marks or discolorations, make a paste of non-abrasive stainless steel cookware
cleaner mixed with water on a soft cloth. Rub with a circular motion to remove.

Cleaning Hard-Anodized Aluminum Cookware

Hard-anodized aluminum cookware is hardened aluminum that resists abrasion and corrosion. It is
one of the most durable types of cookware you can buy with some non-stick properties.
One thing all aluminum cookware shares in common is they are not dishwasher safe: Extremely hot
water temperatures in combination with harsh chemicals and bleach can discolor anodized finishes.
Don't use steel wool, alcohol, abrasive cleaners, bleach, oven cleaners or metal implements to
scrape any hard-anodized cookware.
Hard-anodized aluminum surfaces are virtually non-porous, so food sticking is less of a problem.
Be sure you have thoroughly scrubbed your pots and pans using warm soapy water.
Use a non-abrasive cleanser mixed with water to form a paste for stubborn scorched foods. With a
soft cloth, rub in a circular motion to lift burnt on foods.
Dry wet pots, pans, griddles and utensils to avoid hard water droplets and stains.Citric acid, bleach
and vinegar should not be left on stainless steel as they may cause permanent discoloration.

Clean Pots and Pans the easy way

Tired of scrubbing stubborn stains? A smart combo of vinegar, baking soda and salt makes grime
slide right off pots and pans, says our clever reader.

Lack of culinary skills used to make washing scorched pots and pans a dreaded task, but that fear is a
thing of the past.
1. To remove stubborn stains, a solution of vinegar, baking soda and salt.
2. To get that blackened, baked-on grease off your cookware,
a. first put the pot or pan on the stove.
b. Add a tablespoon or two of salt and pour enough vinegar to cover an inch of the pot.
c. Let it simmer over high heat, then add ¼ cup of baking soda.
d. Reduce heat to medium.
e. Once most of the liquid has evaporated, remove from heat and rinse cookware with water.

Then watch in wonder as the stains and grime slide off with mild scrubbing! For exceptionally dirty
pots, repeat the process for a stain-free finish.

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 using the cutting board to slice, dice, or chop 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.

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

If your cutting board has stains on it, you can use the following procedure in an attempt to remove
the stains. Wet the stained area with water and sprinkle it with kosher salt. Sea salt can also be used
for this. Allow the salt to sit undisturbed for twenty-four hours.

Rinse the salt from the cutting board with clean water. Using the kosher 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.

How to Clean Kitchen Equipment

Cleaning a kitchen filled with dirty cooking and baking equipment can seem like a daunting task.
However, cleaning these items is fairly simple, if time-consuming. Whether you cook professionally or
just for your family, it is important to clean and sanitize all kitchen equipment after use in order to
eliminate food-borne pathogens, mold and other health risks. There are two basic steps to this
process: First, the equipment must be cleaned. Then, it must be sanitized.
Instructions
1. Sanitize your drying rack and allow it to air-dry. To sanitize, prepare a mixture of 1 gallon of
warm water and 1 tbsp. of bleach in one side of the sink. Apply the solution to the drying rack and
allow it to dry completely before using it.

2. Use the same solution to sanitize your sponges and brushes. Allow them to air-dry.
3
Fill the other side of the sink with hot, soapy water.
4
Using sponges and brushes, clean any residual oils, food particles and grime from your kitchen
equipment. Break down each piece of equipment into the smallest pieces possible to ensure an all-
over clean (e.g., removing blades, handles, etc.)
5
Rinse the equipment in clean running water.
6
Transfer the clean equipment to the sink compartment filled with the water/bleach solution. Allow
the items to soak for 30 to 60 seconds.
7
Remove the items from the sanitizing solution, place them on the drying rack and allow them to air-
dry.
8
Alternatively, submerge the items in a pot of boiling water for 30 seconds to sanitize them.

How to Organize and Store Kitchen Utensil

By braniac

Organize This?
Do you have a hard time finding the necessary utensils you need when you need them? Whether you
items are in a kitchen cabinet,rack,or drawer, organization of your items in the kitchen can cut down
on time during food preparation.
Instructions

1
Organization cuts down on confusion and wasted time that can be used doing the necessary things
that need to be done. When your kitchen is well organized it has a natural flow. Here are ways you
can organize and store your kitchen utensils.
2
Stirring spoons and spatulas:
Place a rack that gives your larger utensils a designated place of their own. You can even make it a
personal rack by decorating it with the theme of your kitchen setting.
3
Place your can opener underneath the canned food cabinet. This will save time and is with in hands
reach after retrieving the can or cans from the cabinet. You can even create a place to hang it from.
4
Measuring cups and spoons:
Giving the measuring devices a designated area also cuts time in half when searching for the proper
measurement. Make a hanging rack out of an old or new key holder. It has the curved up hooks that
will prevent them from slipping off when returning them to their area.
5
Draw organization:
The eating utensil draw divider separates the forks from the spoons. It can cut down on searching for
them when needed.

Kitchen Utensils - Storage And Caring

Kitchen utensils are necessary items for the home. They are needed for cooking, cutting, preparing
and eating. They are used hundreds of times during their lifetime, assuming they are worth it. And,
they will touch most of your food. It is necessary, then, to properly care for and maintain them so
that you can count on them when you need them.
Kitchen utensils are used for serving, preparing and eating food. Because of that, you probably have
a large drawer full of them. There are those that are slotted. There are those for soups and sauces.
There are those for cutting, others for mashing and still others for peeling. There are, without a
doubt, many kitchen utensils at your disposal.
Storing Them
First and foremost, in order to protect your kitchen utensils, you'll need to carefully store them. To
do that, you'll need to invest in one of several methods. If you store the kitchen utensils in a drawer,
they are likely to break or become dull. Instead, do one of these options for your kitchen utensils.
- On-the-counter storage allows for you to store your kitchen utensils only an arms reach from your
cook top. This allows you to keep them separated, organized and in easy reach. You wont have to dig
through the drawer, cutting your finger in the process to find the one kitchen utensil that you need.
- Drawer organizers can also be used to house kitchen utensils of all sizes and styles. These will not
only help you to organize them so that you can easily find the right ones, but it will help them to
keep from being damaged or bent. Drawer organizers are a must for kitchen utensils for eating with.
- For knives, you'll want to take extra precautions. You'll want to keep them stored safely in a knife
block or in a specifically designed drawer with slots. This will keep them sharp and free from chips.
Also, it will keep your hands from being hurt too.
Cleaning Them
Whenever you use your kitchen utensils, make sure to properly wash them with soap. Check to
make sure that they are dishwasher safe if you plan to wash them that way. Also, make sure that
your kitchen utensils are kept dry so that they do not rust and they will last you a long time.

Information Sheet 2.1

LO2. Clean and sanitize premises

Objectives:
At the end of the modules, you should be able to:
4. Identify chemicals used for cleaning and sanitizing premises.
5. Follow cleaning schedules based on enterprise procedures.
6. Understand the importance of cleaning and sanitizing premises in commercial cookery or
catering operations.

“Sanitation is a part of every person’s job and the daily cleaning of the equipment and utensils used
by each person is that person’s responsibility.

The total facility cleaning and maintenance program of a food service department must be
planned to reflect concern for sanitation as “a way of life”. Facility sanitation results can be
obtained through:
 Establishing high standards
 Rigid scheduling of assignments that are clearly understood by workers.
 Ongoing training
 Proper use of cleaning supplies
 Provision of proper materials and equipments to accomplish tasks, and
 Frequent meaningful inspections and performance reviews.

Regular cleaning of counter tops and floors needs to be done daily and is usually assigned as part of
the employee’s regular daily duties. Other cleaning tasks that need to be done less frequently must
be scheduled and assigned as needed for instance, daily, weekly, monthly. General cleaning of
floors, windows, walls and certain equipment should be assigned to personnel and it is often done in
cooperation with the housekeeping and maintenance departments of the orgaqnizations.
 Each of the duties on the assignment list must be explained in detail on a written work sheet
or “job breakdown” for the employee to follow. Job breakdown includes name of the task, tools and
equipment and materials to be used, and a step by step list of what to do and how to do it.

Typical Job Assignments for Hevy Duty Cleaning

Monday Filter grease in snack bar

Clean left side of cafeteria hot-food pass-through
Clean all kitchen windows
Clean all kitchen table legs
Vacuum air-conditioner filters; wipe exterior of air conditioner
Wash all walls around garbage cans
Complete high dusting around cooking areas
Clean outside of steam kettles
Wash kitchen carts
Clean cart-washing area

Tuesday Snack Bar: Wash inside of hood exhaust

Clean all corners, walls and behind refrigerator
Empty and clean grease can
Wash garbage cans

Main range areas: Clean sides of ovens, deep-fat fryers, grills, drip
pans, and hood over ovens

Wednesday Clean two refrigerators in cook’s area

Clean right side of cafeteria hot-food pass-through
Clean kettles, backs of steamers and behind steamers
Clean walls around assebly line and pot room

Thursday Clean all ovens in cook’s area, bottoms of ovens and between ovens
and stoves
Clean long tables in cooks area, including legs and underneath
Clean and mop storage area

Friday Clean stainless steel behind kettles and steamers

Clean main range and tops of ovens
Clean legs of assembly line tables
Clean vents in all refrigeration equipment
Clean cart-washing area
All food contact equipments, containers and utensils must be cleaned thoroughly after each use.
This is especially true of meat grinders, slicers, cutting boards, knives, mixers, peelers, dishwashing
machines and stationary can openers in order to prevent any cross-contamination.

HOW TO KEEP YOUR KITCHEN CLEAN AND SAFE

Although they are not visible threats, the many micro-organisms lurking in your kitchen can infect
your cooking and eating, and consequently have a negative effect on your health. Food poisoning
and diarrhea are just some conditions which might be caused by preparing food in a dirty, germ-
infested kitchen. In order to prevent these, you need to make sure that your kitchen is kept clean
and safe from bacteria and other germs. Here are ways to ensure the cleanliness of your kitchen and
keep bacteria at bay.
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 your 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 may even contaminate fresh food that is kept in the same area. 3
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 everyday.
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.
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.
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.
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.

"A clean kitchen table is a happy one."-- Anonymous

Even if you don't believe that kitchen tables have feelings, don't you want a nice, clean one? Follow
these steps and maybe your table will be "happy."
Cleaning a Table
1. Throw away the trash! People use their tables for many different things...eating, doing work, or
sometimes even just as an extra storage place. But where there is "stuff," there is probably
trash. So take a garbage bag and sort through all of your "stuff" and throw away anything you
don't need. Be sure not to throw anything away in haste. If you think you may need it then keep
it, but put it in its proper place. A good rule of thumb for any clutter is if you haven't used it or
thought about it in over 6 months you don't need it.
2. Put all items where they belong. Take the dishes to the sink, put the loose papers in your
file cabinet, and hang up those keys! Try to keep the kitchen table for food only. If you don't have
any other table to work at, then make sure that you clear it off before eating at it again. You don't
want to ruin a good kitchen table by cluttering it with a work atmosphere.
3. Use a wet washcloth and wipe down the table. Wash it thoroughly and then make sure
nothing is placed on the table for a while to let the table air dry completely.
4. Use an old toothbrush or q-tips to clean in any cracks of the table. You won't believe how
much dirt can stick into hairline cracks and no mater how much you rub it down, the dirt will stay.
5. If the table is not wood, a little diluted bleach will work great to disinfect and polish. Even
something like Lysol wipes will clean very efficiently.
6. For wood tables, however, do not use anything harsher than soap. Try to buy a polish that
cleans like an orange or lemon oil and scrub it into the wood until it gleams. This will also make the
table a lot easier to clean in the future. Repeat the oil step at least once every couple of weeks
depending on how often the table is used.
Tips:
If you don't have any cleansers, just use a warm, damp cloth. Wipe over it afterwards with a clean,
dry one so that you don't get markings, especially if the table is nice wood.If you have a wood table
that you use everyday for food, get a sealer or at least even something like Pledge which will protect
the wood from heat/cold damage. The worst thing on a beautiful table is a ring.

Prepared by:

AILEEN T. PAZ
Instructor
CVS