PRINCIPLES OF CLEANING

Cleaning is the physical removal of visible soil and food from a surface. It is a two way process
that occurs when a cleaning compound such as a detergent is put in contact with a soiled surface.

Cleaning of utensils involves a two-part operation.

1. First is the cleaning procedure to free the utensils of visible soil by scraping or a
water flow method.
2. The second part is the sanitizing or bacterial treatment to eliminate the health
hazard.
Pressure is applied using a brush, cloth, scrub pad or water spray for a long period of
time to penetrate the soil so it can be easily removed during the second step of rinsing.

Many factors influence the effectiveness of the cleaning process. These factors are:
1. Type of water
Minerals in hard water can reduce the effectiveness of some detergents. Hard water can
cause lime deposits or leave scales, especially on equipment where hot water is used, such as in
dish machines and steam tables.

2. Water temperature
Generally, the higher the temperature of the water used for cleaning, the faster and more
efficient the action of the detergent; however 120ºF is recommended as higher temperatures can
result to burns.

3. Surface
Different surfaces, especially metals, vary in the ease with which they can be cleaned.
Soap can leave a greasy film. Abrasives such as scouring powders can scratch soft
surfaces. Many cleaning agents are formulated for specific cleaning problems.

4. Type of soil to be removed

Soils tend to fall into one of three categories: protein (eggs), grease or oils (butter) or
water-soluble (sugar). Stains tend to be acid or alkaline (tea, fruit juice). Ease of cleaning
depends on which category the soil is from and the condition of the soil (e.g. fresh, baked-on,
dried or ground-in).

5. Temperature for dishwashing

a. Machine wash – a temperature of 1400F for efficient machine washing action is
recommended. Higher temperature cause some foods such as eggs to stick or
solidify or to cook unto the dishes or mess trays.
b. Machine rinse – a supply of hot water for rinses (temperature of 1700F -1800F)
will pathogenic bacteria.
c. Manual wash – temperatures of 1100F – 125 0F are recommended
d. Manual rinse – temperatures of 1700F for 2 minutes or 1800F for 1 minute for
finaal rinsing is recommended.

6. Washing tips for cleaning soiled dishes

A. Soiled plates
1. Scrape all left overs
2. Soak in hot soapy water
3. Scrub with sponge, never sscouring pad like scotch brite
4. Apy water.
5. Rinse in hot water. Air dry.
B. Cups and glasses
1. Soak in de-staining compound at least once a week to remove discoloration.
2. For glasses – use spool boy if available.
C. Silverwares
1. Brush tins with plastic brush to remove embedded dirt
2. Soak in hot soapy water
3. Rinse with hot water.
4. Dry
D. Pots and pans
1. Air dry after washing, then invert face down
2. Burnt left overs in pans should be disposed completely before washing.
3. Soak pots and pans to soften hardened food stuffs and for easier washing.