Basic Preventive Maintenance

Lesson TYPES AND USES OF CLEANING MATERIALS/

1 DISINFECTANTS

Cleaning and sanitizing are the two common methods of killing or preventing
the growth of microorganisms which causes a number of diseases in humans and
also spoil the food. Therefore, it is beneficial to kill or prevent their growth to
minimize their harmful effects. As a general rule, everything that has had direct
contact with food needs to be cleaned and sanitized.
Cleaning and Sanitizing the Kitchen
a) Cleaning means removing dirt from food preparation surfaces in the kitchen.
Surfaces can be counters, cutting boards, dishes, knives, utensils, pots and
pans.
Cleaning steps:
1. Scrape any food debris into a bin before cleaning and sanitizing
tools and equipment.
2. Fill your sink with warm to hot water and an antibacterial detergent.
3. Use a clean sponge or brush to scrub each item thoroughly, making
sure to remove all bits of food and getting into all the little, hard-to-
reach areas.
4. Either leave to air dry or use a dish cloth, which should be cleaned
with a quality detergent, to ensure you’re properly cleaning and
sanitizing kitchen tools and equipment.
b) Sanitizing means the reduction of germs to a safe level so illness is unlikely
to occur. Sanitizing is performed after cleaning. Unclean surfaces will reduce
the effectiveness of sanitizing. All surfaces that come into contact with food
must be cleaned and sanitized regularly.
Sanitizing steps:
1. Put your utensils in a large pan, covering them fully in water.
Carefully bring the water to the boil, putting a lid on the pan, for 5
minutes. Remove the lid and wait for the water to stop boiling
before removing the utensils with prongs.

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 2. Another method for cleaning and sanitizing kitchen utensils is to
combine a tablespoon of bleach with a gallon of water, leaving your
tools to soak before rinsing them thoroughly with hot water.

Essential Kitchen Cleaning Materials and their Uses

These tools will keep your kitchen clean and shiny. Having certain
items on hand will ensure you are prepared to cook and clean properly.
1. Rubber Gloves  It is use to protect your skin from the chemicals. You
can choose a reusable or disposable gloves and
wear them at all times during the kitchen cleaning
process.

2. Scrubbing pad  A pad, having a soft, sponge-like side and a more

abrasive side, used to wash up. 

 It can work on cast iron cookware, stainless steel

pots, ceramic dishes and plastic without damaging
or nicking the surface.
3. Scrub brush  A brush with hard bristles for heavy cleaning.
 A long-handled scrub brush, as well as thin bottle
brushes, makes quick work of dirty items with narrow
openings.
4. Plastic scraper  A tool that has a small handle and a metal
or plastic blade and can be used for scraping a
particular surface clean.

 The thin piece of pointed plastic works on enamel or

non-stick cookware without causing nicks and dings.
5. Fine steel wool  An abrasive material composed of long fine steel
shavings and used especially for scouring and

burnishing.

 Scrub stovetop grates, oven floors and some baking

pans. It will quickly take off baked-on food that

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 attaches itself to burners and other oven items.
6. Broom  Before disinfecting a floor, it’s always best to use a
broom, or a dustpan and brush, to sweep up any
loose dust and dirt.

7. Mop & Bucket  Use these to disinfect kitchen floors.

 Look for a mop that has a removable head for easy
cleaning.
 Mops come in both sponge and string varieties:
sponges are good for tiled floors, as they can get
into the grooves of the grout, but string mops are
better for tackling corners.
8. Microfiber Cloths  It is essential for cleaning worktops and cooker tops.
 Never be tempted to use paper towels or other
cloths that can disintegrate – you’ll just give yourself
more work!
9. Dish cloth  It can whisk away dry crumbs, and is absorbent
enough to mop up spills in one fell swoop.

 A stack of thin, lightweight, non-terry cloth towels

can also be ideal for quick hand-washing, buffing a
serving platter and swiping up drops of sauce or oil
spills.
10. Spray Bottle  If you’ve decided to try making your own natural
disinfectant from vinegar, it’s handy to have an
empty spray bottle to put it in. This means you can
make up a large batch in one go, and keep it in your
kitchen cleaning cupboard until next time.

After carefully maintaining hygienically clean surfaces in your kitchen, it’s

essential to keep any kitchen utensils, dishes and equipment clean too, to prevent
them from becoming a source of bacteria that could contaminate your food and
cause food poisoning. Disinfecting kills germs on surface or objects. It works by

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using chemicals to kill germs on surface or objects which can lower the risk of
spreading infection.
Disinfectant is a chemical substance that is used to kill harmful germs and
bacteria

Types and Uses of Disinfectant

1. Bleach It is an excellent disinfectant, and one that can
be used in different areas of your kitchen – like
floor, countertops, or the kitchen sink. However,
when using bleach, it’s important to make sure
that you follow the directions on the label and
work in a well-ventilated space.

2. Disinfectant Sprays Liquid sprays are very convenient when it comes

to cleaning the kitchen. These sprays are often
multipurpose spray and can be used on a variety
of surfaces, from cupboard handles to cooker
tops.

3. Floor Cleaners Liquid disinfectants or bleach can be diluted with

warm water to create floor cleaners capable of
cutting through food residues, greasy stains, and
all the dust and dirt accumulated from foot traffic.

Natural Disinfectants for the Kitchen

Natural disinfectants made at home can also be effective at kitchen cleaning –
just be sure to test them on a small area first to check there is no adverse reaction. If
you’d like to give the natural option a try, here are some cleaning products that will
help you get the job done?

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1. Vinegar  Vinegar is renowned for being an excellent all-
round cleaner because its high acidity levels mean
that most germs simply cannot survive when they
come into close contact.

 Depending on the surface material, you can use

white or distilled vinegar straight from the bottle for
a quick wipe down, or dilute it with a little warm
water.

 Don’t worry, the smell will fade once the vinegar

has dried – but if it is proving too much, simply add
a few drops of natural oils, such as lavender, lemon
or orange, into the mix beforehand.
2. Lemon  The acidity of lemons means that they are excellent
kitchen cleaners and great at killing germs.

 For work surfaces, cooker tops, and sinks, slice a

lemon in half and sprinkle with baking soda – use
this as a scrubber to banish ground-in dirt.

3. Baking soda  It is an alkaline substance. When it mixes with an

acid, it alters the pH level. 

 It is great to scrub your bath and kitchen with.

 Hot water (4 parts) can be mixed with 1/4 part of

vinegar and two tablespoons of baking soda. Use
this solution to clean and disinfect your kitchen or
house. You can also add few drops of essential oil
and juice of a lemon.

Cleaning and Sanitizing Procedures for Baking Tools and Equipment

There are a few options you have when it comes to cleaning agents. What you can use
depends on the type of equipment you have and the surfaces with which it comes in contact.

1. Detergents Detergents should be used for cleaning table surfaces and

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 equipment. Since detergent penetrates quickly and softens
the surface, it makes the cleaning process easier.
2.Solvent Cleaners Use solvent cleaners for equipment and surfaces touched
by grease or where grease is burned on. These solvents
are also called degreasers. Remember that lingering grease
could be a health hazard.
3. Acid Cleaners Acid cleaners take care of mineral deposits when
detergents can’t do the job. Sometimes mineral deposits will
form in equipment that touches water, such as washing
machines and steam tables.
4. Abrasive Cleaners If the food equipment has creases and hard-to-reach
places, you might need to use an abrasive cleaner. These
cleaners help take care of heavy accumulations and might
even disinfect.

Sanitizing Procedures

If you’re dealing with food equipment, cleaning is not enough. You also need
to sanitize after you’ve cleaned the surface. This is because if the equipment has
food residue on it, the residue can react with chemicals during the sanitation
process.

Sanitizing can be accomplished by using chemicals, heat, or radiation. You

should know, however, that although radiation is an option, it is rarely used in food
handling sanitizing procedures.

Heat Sanitizing

There are three ways to use heat to sanitize food equipment: steam, hot water, and
hot air. Hot water is the most typical method used in restaurants. Sanitizing food
equipment using heat will depend on the size of the equipment. For larger
equipment, you might need to resort to hot air or steam.

Chemical Sanitizing

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Common chemicals used to sanitize include chlorine, iodine, and ammonium. The
concentration, temperature, and contact time has to be precise to ensure that
harmful bacteria are killed and equipment is ready to use safely again.

Methods of Cleaning and Sanitizing Baking Tools and Equipment Include:

 Disassembling. Remove all parts, blades, handles, screens and glass or
plastic inserts. Wash each with a food-safe disinfectant and dry before
reassembling.
 Immersion. For cookware, utensils, appliance inserts and other items that are
covered in a layer of grime, immersing them in a bath of sanitizing solution
can make them easier to clean. The sanitizer, such as diluted bleach or
straight vinegar, can lift stubborn food bits or thin layers of bacteria that are
beginning to colonize.
 Sterilizing. Place smaller items in a large pan of boiling water and add a
food-safe sanitizer that won't introduce dangerous vapors into the air. Items
can also be steamed in a dishwasher or in a colander over a larger pot of
boiling water.
Sanitizing Baking Tools and Equipment
1. Remove detachable parts, such as blades, plastic or wooden handles, and
screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water.
Use a brush, if necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a
sanitizing solution. Sanitizing solution can be prepared by mixing 1 tablespoon
unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water
causes the bleach to dissipate, weakening the solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could
recontaminate the dishes.

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 Lesson
Preventive Maintenance Technique and Procedure
2

Baking tools and equipment are not only expensive investments, but they're
also the ones that can cause the greatest inconvenience when they stop working.
However with regular maintenance, you can help your appliances not only last
longer, but also operate more efficiently. Here's what you need to know about
preventive maintenance for baking tools and equipment.

What Is Preventive Maintenance?

Preventive maintenance is the regular, routine maintenance of your kitchen

tools and equipment, performed by a fully manufacturer trained and qualified
personnel. This routine activity is specifically designed to improve equipment
efficiency, identify and resolve any issues, reduce the likelihood of equipment
breakdowns and prolong equipment life.

Basic steps in developing a Preventive Maintenance Program:

1. Gather data and create a master list of tools and equipment in the kitchen.
2. Identify maintenance tasks for each item.
3. Consider the manufacturer’s recommendations, equipment history, and past
experiences.
4. Tasks could include inspecting, monitoring, lubricating, and replacing parts. A
comprehensive program includes condition monitoring (actions that detect
failures) and predictive maintenance (actions that prevent failures). 
5. Determine the frequency of each task.

Preventive Maintenance Plan for Your Kitchen

This will keep your kitchen running smoothly and also give you a heads-up as
to when parts need replacing and when major repairs might be necessary. The first
step is to clean everything thoroughly. Cleaning is not only for health and aesthetic
reasons, but it helps to prevent fires and maintains the efficiency of your equipment.
Check with your equipment manufacturer for their recommended schedule for deep
cleaning.
Cleaning the Electric Hand Mixer

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1) Unplug the hand mixer from the wall before cleaning.
 If you leave it plugged in and turned on, you risk
electrocuting yourself or causing serious damage
to the motor of the mixer.

2) Remove mixing blades, kneading paddles and other

attachments from the mixer and wash those
separately with soap and water.

3) Wipe the outside of the hand mixer with a damp cloth

that has been dipped in soapy water. For harder
stains, lightly scrub the outside of the mixer with a dry
cloth.

4) Make sure to wring out the washcloth or sponge

thoroughly before wiping the mixer to avoid getting
water into the mixers motor.

5) Wipe it down with a clean dry rag.

Cleaning the Gas Range

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1) Getting started.
Turn off the gas.

Unplug the range.

Make sure that the oven is off and cool.

2) Range top.
Remove the burner heads and caps.

Using a non-abrasive sponge, wash them well with  dish

soap and warm water.

If the dirt build up is particularly bad, leave

them to soak for 20 to 30 minutes.

3) Shelving.
Next, remove the shelves from the oven and
soak them in warm, soapy water.

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 Meanwhile, use a scourer to scrub the oven
racks clean.
Turn them halfway through to make sure that
they are clean on both sides. Rinse with warm
water and set aside to dry.

4) Inside the Oven.

Take a damp sponge and wipe the inside of the
oven. 

Scrub vigorously the oven corners with an old

toothbrush with the bristles having previously been
soaked in either oven cleaner or bicarbonate of soda.

5) Enamel baking trays.

Place them in a sink full of hot water and washing-up liquid.

Scrub the grease away with a scourer and pat

dry.

6) Glass door.  

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 Grease and oil can be tackled with a solution of
hot water and oven cleaner.

Tools are Cleaned in Accordance with Standard Procedures

NOTE: When cleaning your knives make sure you are guided by your parents or
guardian.
Knives
1) Always use knives for their intended purpose.
2) Keep your knives sharp at all times.
3) Wash knives by hand after each use, and never leave them soaking in
dishwater (doing so can dull the blades and cause handles made of wood or
other organic materials to deteriorate much more quickly).
4) Wipe stainless steel blades with dishwashing liquid and warm water, rinse
well, and dry immediately and thoroughly with a paper towel.
5) Store knives in a safe place where their blades won’t come in contact with
potentially damaging surfaces. The ideal solution is a wooden knife block,
which you can keep on your counter for easy access; look for one with
horizontal slits (or insert knives into vertical slits with the sharp edge facing
upward).
Plastic and Rubber Items
1) While silicone-rubber cooking implements (spatulas, measuring cups, baking-
sheet liners) are capable of withstanding high temperatures, ordinary plastic
and rubber utensils and containers can melt or crack quickly if they’re
exposed to intense heat or even sunlight, so keep them at room temperature
and away from strong natural light.
2) Some plastic and rubber cooking tools are dishwasher-safe; consult the
manufacturer’s instructions to determine whether your specific items are. If
not, stick with gentle cleansers and pads, and fight stains with a paste made
from baking soda and water and applied with a sponge.
3) To deodorize, crumple a piece of newspaper inside the container and seal the container
overnight.

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 Assessment # 4

A. Multiple Choice

Direction: Read each questions carefully and write the letter of the best answer.

1. These are the methods of cleaning and sanitizing kitchen tools and
equipment.
A. Disassembling, Immersion, Sterilizing
B. Sterilizing, Disassembling, Immersion
C. Disassembling, Sterilizing, Immersion
D. Sterilizing, Immersion, Disassembling
2. The two common methods of killing or preventing the growth of
microorganisms which causes a number of diseases in humans and also spoil
the food.
A. Immersion, Sterilizing B. Sterilizing, Disassembling
C. Sterilizing, Immersion D. Cleaning, Sanitizing
3. It is an excellent disinfectant, and one that can be used in different areas of
your kitchen – like floor, countertops, or the kitchen sink
A. Baking Soda B. Borax C. Bleach D. Vinegar
4. It is renowned for being an excellent all-round cleaner, particularly for the
kitchen, because its high acidity levels mean that most germs simply cannot
survive when they come into close contact.
A. Lemon b. Water c. Vinegar d. Baking Soda
5. This is used as a scrubber to banish ground-in dirt for work surfaces, cooker
tops, and sinks, slice a lemon in half and sprinkle with
A. Slice A Lemon In Half And Sprinkle With Salt
B. Slice A Lemon In Half And Sprinkle With Detergent
C. Slice A Lemon In Half And Sprinkle With Baking Soda
D. Slice A Lemon In Half And Sprinkle With Sugar
6. These are commonly used for small spills and work-surface maintenance
rather than for full clean-ups.
A. Mop b. Surface Wipes c. Cloth d. Rag

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7. Microorganisms may be removed during the cleaning process, however
cleaning is not intended to destroy microorganisms, is
required for this purpose.
A. Cleaning b. Disinfecting c. Sanitizing d. Immersing
8. Remove any blades or other attachments. What equipment does this task
apply?
A. Refrigerator b. Gas Range c. Electric Mixer d. Oven
9. It means removing dirt from food preparation surfaces in the kitchen.
A. Sterilizing b. Sanitizing c. Cleaning d. Disinfecting
10. The first step in cleaning electric a hand mixer is .
A. Unplug the hand mixer from the wall before cleaning
B. Wipe it down with a clean dry rag
C. Remove mixing blades, kneading paddles
D. Make sure to wring out the washcloth
11. Preventive maintenance of kitchen tools and equipment was done for the
following reason EXCEPT:
A. Improve equipment efficiency
B. Increase the likelihood of equipment breakdowns
C. Prolong equipment life
D. Identify and resolve any issues
12. Maintenance tasks could include any of the following Except:
A. Inspecting b. Monitoring
c. Lubricating d. Using The Same Parts
13. This can dull the blades of a knife and cause handles made of wood or other
organic materials to deteriorate much more quickly.
A. Soaking in dishwater b. Soaking in liquid detergent
c. Soaking in bleach solution d. Soaking in vinegar
14. It melts or cracks quickly if they’re exposed to intense heat or even sunlight.
A. Ordinary plastic and rubber utensils b. Silicone Utensils
c. Glass Utensils d. Wooden Utensils
15. Actions that prevent failures.
A. Predictive maintenance b. Preventive maintenance
B. Preventative maintenance d. Maintenance

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