Lecturer: Mr.

Nidhal Nasr

HOSP 103 Sunday

Lecture 3:
· Identify and use appropriate detergents.
· Hand and machine washing of chinaware, glassware
and silverware.
Lecturer:
Mr. Nidhal Nasr
E-mail: n.nasr@upm.edu.sa
Phone: (+49) 176 76740484

© Confidential & Proprietary | 2021 Nidhal Nasr ®

TABLE OF CONTENTS

01 02 03
INTRODUCTION TYPES DETERGENTS Difference between cleaning,
Types of Washing & sanitizing, and disinfecting.
Sanitizing Chemicals.

04 05
Hand and machine washing of CONCLUSION
chinaware, glassware and
silverware.
LESSON OBJECTIVES:

By the end of this lesson

● You will identify and use appropriate detergents for
the service items.
● You will be able to recognize and perform hand-
and machine-washing of china, glassware and
silverware.
Skills, Knowledge and
●

Competence
●
 Vocabulary

Disinfecting ‫اﻟﺗطﮭﯾر‬

Sanitizing Chemicals ‫اﻟﺗﻌﻘﯾم‬ ‫ﻛﯾﻣﺎوﯾﺎت‬

Detergent ‫ﻣﻧظف‬

Polishing ‫ﺗﻠﻣﯾﻊ‬

Crockery ‫اﻷواﻧﻲ اﻟﻔﺧﺎرﯾﺔ‬

 01

INTRODUCTION
 To properly clean your restaurant & kitchen
materials, employees must sanitize
equipment and surfaces that have come in
contact with food and kitchen instruments
and must do so after each task. We should
follow the right steps to have and maintain a
quality cleaning results.
Items such as Glassware, flatware, and
chinaware should be well maintained,
cleaned & disinfected.
 02

TYPES OF
DETERGENTS
Types of Washing & Sanitizing
Chemicals
 Chemical Type Intended Use Chemical Form Special Tips

Bleaches/Destainers

Cleaners

Detergents
 Sanitizers

Solvents

Disinfectants
 03

DIFFERENCE BETWEEN
CLEANING, SANITIZING,
AND DISINFECTING.
 What is the difference between cleaning, sanitizing, and disinfecting?
Some people think that disinfecting is same thing as cleaning or sanitizing. But they are actually different:

01
Cleaning
Removes dirt, dust, crumbs, and germs from
surfaces or objects. When you clean, you will likely
use soap (or detergent) and water to physically
clean off the surfaces and objects. This may not
necessarily kill the germs. But since you removed
some of them, there are fewer germs that could
spread infection to you.
02
Disinfecting
Uses chemicals (disinfectants) to kill germs on
surfaces and objects. Some common disinfectants
are bleach and alcohol solutions. You usually need
to leave the disinfectant on the surfaces and
objects for a certain period of time to kill the
germs. Disinfecting does not necessarily clean dirty
surfaces or remove germs.
03
Sanitizing
Could be done by either cleaning, disinfecting, or both. Sanitizing
means that you are lowering the number of germs to a safe level.
What is considered a safe level depends on public health
standards or requirements at a workplace. For example, there are
sanitizing procedures for restaurants and other facilities that
prepare food. What you do to sanitize will vary, depending on your
needs. You might be mopping a floor using a mop, a chemical, and
water. You might use a dishwasher to sanitize the dishes. Or you
could be using an antibacterial wipe on .
CLEANING TIPS

Having a clean hotel or restaurant is one of the most important factors

in gaining customer loyalty. Depending on the establishment and the
services offered, there may be unique features that require a specialty
cleaning solution. It is necessary to utilize a quality cleaning service &
products to achieve consistent customer satisfaction.
 04

HAND AND MACHINE

WASHING OF
CHINAWARE, GLASSWARE
AND SILVERWARE.
Polishing
 Don’t

- Never clean Glasses with any other

materials such as chinaware, silverware
etc..

- Don’t use any detergent for glassware.

- Do not use the same machine to clean both

Porcelain and glasses.

- Do not use randomly any machine program

to wash glassware.
 Do

- Rinse the glass in another sink to remove extra traces of food

or detergent.
- Sanitize the glass in a separate sink by soaking it in hot water
or a sanitizer.
- Use properly sized glass racks for storage and cleaning
purposes.
- Carry one glass in each hand and use dollies, racks, or serving
trays if moving multiple glasses at once.
- Dust Covers help to keep out dust and ensure the best
sanitary practices
Silver cleaning methods
 Method Description

Items to be cleaned are completely immersed in dip in a plastic bowl for a very short time, rinsed in clean water and polished with a tea cloth. This is a very
Silver dip quick method but is hard on metal if left in dip too long

Items to be cleaned are placed in a drum containing ball bearings, soap powder and water. The drum rotates and the tarnish is rubbed off. All items are rinsed
Burnishing machine in hot water and dried with a tea cloth

Items to be cleaned are placed in an enamel or galvanised iron bowl within which is the Polvit aluminium metal sheet containing holes, together with some
soda. At least one piece of silver needs contact with the Polvit. Boiling water is poured onto the silver being cleaned. A chemical reaction causes the tarnish
to be lifted. After three to four minutes remove silver and rinse in boiling water. Drain and then polish with a clean, dry tea cloth
Polvit A simpler version of this may be used for silver fork tips that have become tarnished. An aluminium saucepan on the stove, half filled with gently boiling
water, can be used to put fork tips into for a short time. The forks need to touch each other and the side of the saucepan at the same time for the chemical
reaction to take place. This easily removes the tarnishing and is less harmful to the silver than using silver dip

Pink powder is mixed with a little methylated spirit to a smooth paste. The smooth paste is rubbed well onto the tarnished silver with a clean piece of cloth.
The article is left until the paste has dried which is then rubbed off with a clean cloth. The article must be rinsed well in very hot water and given a final
Plate powder polish with a clean dry tea cloth. For a design or engraving use a small toothbrush to brush the paste into the design and a clean toothbrush to remove it. This
method is both time-consuming and messy, but produces very good results.
How to Clean Crockery (Chinaware)

2.

4.

6.
Commercial dishwashers are your best way to get dishes clean, especially when cleaning your dishes
by hand requires high temperatures of up to 140 to 145 degrees to really sanitize them thoroughly.
This means that you need to have a commercial dishwasher that can handle your restaurant’s typical
dish load efficiently and quickly. There are several different sizes and options for commercial
dishwashers that can fit the needs of both small and large kitchen spaces.
 05

CONCLUSION
THANKS FOR YOUR
ATTENTION !
Lecturer Mr. Nidhal Nasr
E-mail:n.nasr@upm.edu.sa
Phone:(+49) 176 76740484
 Next Week will cover:

Link Forward Different Service Styles:

- Saudi
- American
- Family
- Coffee Shops
Learning Summary & Self-test

● What was the main idea of the lesson?

● What are some new words you have learnt today?

● How could you gather further information about this lesson?

● How could you apply what you have learnt to advance your career?
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