Group 3

“Cleaning and organizing is a practice not a

project.”
Detergents Sanitizer
PREPARING SURFACE FOR SANITIZING
 For a sanitizer to be effective, the surface being sanitized must be
physically clean. One cannot sanitize a dirty surface. Organic soils
will consume the sanitizer. Detergent residues must be rinsed well.
They will neutralize many sanitizers.
Detergents are alkaline, most sanitizers are acidic.
Detergents have negative charge, sanitizers have positive charge.
Spraying a surface with a sanitizing solution without first cleaning
the surface properly is a waste of time and money.
CLEANING FOOD-CONTACT SURFACES
Food contact surfaces of equipment and utensils are those surfaces
with which food normally comes into contact. These surfaces
include surfaces from which food may drain, drip, or splash back
onto surfaces normally in contact with food.
For example, the interior of a microwave oven is considered a
food-contact surface because food on the sides or ceiling of the
oven could drip into other foods being warmed in the oven.
Effective cleaning and sanitization of food-contact surfaces of
equipment and utensils serve two primary purposes.
1) Reduces chances for contaminating safe food during processing,
preparation, storage and service by physically removing soil,
bacteria, and other microorganisms; and
2) Minimizes the chances of transmitting disease organisms to the
consumer by achieving bacteriologically safe eating utensils.
Although we all know about the practice of “washing” , many do
not understand and/ or appreciate the principles and the
exactness of the process. For the most part, chemistry plays a
very important part in the cleaning and sanitization process.
Washing equipment and utensils until visibly clean is just not
enough.
HOW TO CLEAN AND STORE COOKING
TOOLS AND EQUIPMENT

Kitchen appliances and equipment such as cutting boards and

knives get a lot of use if you cook a lot, and that means they need
to be cleaned and sanitized regularly because you do not want
them harboring bacteria. Whether your equipment is wood, metal,
or plastic, it needs to be cleaned, sanitized, and stored properly
after each use.
1. After cooking, soak all cooking utensils in a tub of warm water.
(Add a small amount of dishwashing detergent to help start the
cleaning.) Drop soiled items in the soak as soon as you are
through using them. They will be easier to wash later on.
2. Put on the cleaning gloves. Scrape off any excess debris form the
appliances or equipment with scrubber sponge or scraper into the
garbage disposal or trash can. Scrub everything with hot water
and antibacterial soap- if you have some, if not, then regular dish
soap- with a durable sponge. If the equipment is wood, let it air
dry.
3. Remove stains from the equipment if necessary. For wood and
plastic, soak it in water then sprinkle salt onto the stain, letting it sit
for about 24 hours. Rinse it with water, scrubbing it firmly with a
sponge. Rinse again with clean water. For metal equipment, use
powder cleanser and water, and scrub the stain on the metal. Rinse
with clean water.
4.) Sanitize the kitchen equipment. Use a large bucket or sink, and
create a mixture of 1 tbsp bleach to 1 gallon of warm, not hot, water.
Soak the equipment in this mixture for a couple of minutes, fitting as
much as you can into the bucket or sink at a time. You can do this
with metal, plastic, or wooden equipment. Rinse with clean water
afterwards, and dry with a clean towel or let it air dry.
5.) Store the equipment. After everything is dry, store in the proper
place in your kitchen. Cutting boards should be stored vertically to
avoid moisture collection, and metal equipment can be stacked on
one another after drying, as can plastic equipment such as storage
dishes and bowls. Make sure the areas where you are storing the
equipment are clean, dry, and not overcrowded.
6.) Store your knives safely in a butcher’s block or drawer, putting
them away right after washing. Keep knives sharp for safe, smooth
cutting, and slice or cut food only on a cutting board, angling the
blade away from you.
7.) Keep your cutlery clean, but never toss a blade into sink or wash
basin in case someone reaches unaware into the dishwasher. Adults
should supervise children when they use knives and teach them to
always hold them point down and to avoid distractions when cutting.
8.) Put frequently used items in conveniently accessible locations.
Gather and secure electrical cords to prevent entanglement or
snagging.
9.) Proper storage and handling of cleaned sanitized equipment
and utensils is very important to prevent recontamination prior to
use.
10.) Cleaned and sanitized equipment and utensils must be:
a) Stored on clean surfaces; and
b) Handled to minimize contamination of food contact surface
STEPS TO AN ORDERLY KITCHEN
The kitchen is an area of a house that gets used more often than
most other areas. It is very important to maintain cleanliness and
orderliness in this area. Things must be well arranged for easy use.
Some said that life would be easier when the kitchen is well
organized.
The following are some easy steps to organize the kitchen:
1.) Pull everything out of each cabinet and go through it . Discard
those things that are not frequently used, duplicate items, broken
items or things. Do this with each cabinet and drawer , setting up
separated areas on the floor for each group.
2.) After the cabinets are all empty, consider what is best in terms of
how the group items. Sort all the baking and cooking items and pile
them together. Group the dishes you eat-from glassware, holiday, or
other seasonal items that only get used once or twice a year, as well
as those special entertaining or serving pieces that are only used
occasionally.
3.) Cooking and baking pieces should be kept close to where you do
food preparations. Utensils should be in the drawer nearest to the
preparation area as well. Glassware might be best near the sink or
refrigerator. Make a coffee or tea station that includes sugar, mugs
and filters, and place it near the water source, if possible.
4.) Use containers to streamline the inside cabinets. Group
together things like packets of sauce mixes, gravy mixes, hot
cereal pockets, and hot cocoa envelopes, then put them into
small plastic containers to avoid them being scattered all over the
cabinet. Use clear plastic shoeboxes to store food that is in tiny
boxes such as gelatin or pudding mix.
5.) Discard containers without lids, or store the remaining plastic
containers either with the lids on them , or store the lids in
another larger container so they are all stay together. Do the same
with the lids for pots and pans. A large clear plastic box will keep
them nicely together and on the other sides. Another option is to
store them on their sides in the cabinet on a wire rack.