Cleaning and Maintaining Kitchen Tools, Equipment, and Premises

Learning Goals and Targets:

 Identify the equipment and utensils that may require cleaning and sanitizing
 Identify the types of chemicals used in cleaning and sanitizing tools and equipment
 Demonstrate how to clean and sanitize kitchen tools and equipment
Technical Terms
Disinfect – using a chemical agent to kill harmful bacteria on non-food contact surfaces.
Sanitize – using a chemical agent or hot water between 170℃-180℃to reduce the number of
bacteria to safe levels on food-contact surfaces.
Sterilize – using a chemical agent, boiling water, or steam to eliminate all microorganisms.
Pre- Assessment
Complete each sentence with the correct answer.
1. Sharpen knives often with _____________, and occasionally with a stone.
2. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
spoons and cups, and mixer accessories in a _________________.
3. After baking, soak used _________________ and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
4. Dry all baking tools and equipment by ________________ on a drying rack or wiping
with a dry dishcloth.
5. Cleaning and ________________ must be part of the standard operating procedures that
make up your food safety program.

Input!

CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

Cutting Tools
Clean knives in hot soapy water and dry thoroughly between cutting tasks, as well as
after use and before storage. Sanitize them by wiping down the blade and handles with a
sanitizing solution if necessary so the tool does not become a site for food cross-contamination.
Keeping knives clean helps extend their lives.
Cutting Boards
The kitchen board gets a lot of use and this means that it gets a lot exposure to bacteria.
For proper cleaning of the cutting board, you should clean and sanitize it after every use.
Measuring and Mixing Tools
After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
spoons and cups, and mixer accessories in a tub of warm water (add a small amount of
dishwashing solution).
Top-of-the-Range Equipment
During the day, spills happen. Do your best to safely wipe up excess liquids from the
range area. At the end of each shift, perform a more thorough cleaning process, but
implementing some of the procedures. Before thoroughly cleaning, be sure that the range is off
and the top is cool.
TYPES OF CHEMICALS USED IN CLEANING AND SANITIZING TOOLS AND
EQUIPMENT
Cleaning is the process of removing food and other types of soil from surface, such as a
dish, glass, or cutting board. Cleaning is done a cleaning agent that removes a food, soil or other
substances.
Cleaning agents are divided into four categories:
 1. Detergents- use detergents to routinely wash tableware surfaces and equipment.
Detergents can penetrate soil quickly and soften it. Examples: dishwashing detergent and
automatic dishwasher detergents.
2. Solvent cleaners- use periodically on surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
3. Acid cleaners- use periodically on mineral deposits and other soils that detergents cannot
remove scale in ware washing machines and steam tables.
4. Abrasive cleaners- use these cleaners to remove heavy accumulations of soil that are
difficult to remove with detergents. Some abrasive cleaners also disinfect.

SANITIZING
Sanitizing- is done using heat, radiation or chemicals. Heat and chemicals are commonly used as
a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must be first
washed properly before it can be properly sanitized.
TYPES OF SANITIZING
USING HEAT
Three methods of using heat to sanitize surfaces: Steam, Hot Water and Hot Air
USING CHEMICALS
Chemicals that are approved as sanitizers are chlorine, iodine and, quaternary ammonium.
Three factors influence the effectiveness of chemical sanitizers.
1. Concentration
2. Temperature 13℃-49℃
3. Contact time

Tranfer of Learning

In a separate sheet of paper, make a standard procedure on how to clean kitchen

premises/equipment .Select only 2 of the given choices below. 10 points per item
1. Household metals
2. Floor
3. Walls
4. Benches and work surfaces
5. Cabinets and counters
6. Cooking equipment and appliances

Assessment
Enumerate the following.
1. Categories of cleaning agent
2. Factors influence the effectiveness of chemical sanitizers.