Clean Sanitize and Store Kitchen Tools and Equipment

Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating procedures that make up
your food safety program. Improper cleaning and sanitizing kitchen surfaces allow harmful microorganisms to be
transferred from one food to another.

Cooking Materials
Aluminum - mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive
Stainless Steel - most popular material used for tools and equipment, but it is more expensive
Glass - use for salad making and dessert but not practical for top or surface cooking
Cast Iron - durable but must be kept oiled to avoid rusting
Double Boiler - used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep
food warm without overcooking
Teflon - special coating applied inside aluminum or steel pots and pan, it prevents food from sticking to the pan

Care of the Cooking Ware

- they must be allowed to cool before washing and soaking to prevent accidental burns from handling and to prevent
damage
- should be free from all grease, food, etc. by washing them using warm soapy water and rubbing them with a steel
wool cleaner and rinse thoroughly with warm water

Kitchen Tools
Can Opener - to open a food containers
Colanders - called a vegetable strainer which are essential for various tasks from cleaning vegetables to straining
pasta or contents
Plastic and Hard Rubber - used for cutting and chopping, dull than knives
Cutting Boards - wooden or plastic board where meat, fruits and vegetables are cut