Sanitation in the Kitchen

Cleaning
The process of removing food or any soil/dirt on food
contact surfaces, dishes or containers using the correct
cleaning materials.
Categories of cleaning agents:
1. Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasive cleaners
1. Detergents
Can penetrate and soften dirt quickly
Used to wash table appointments, surfaces and
equipment
2. Solvent cleaner
Other term is degreasers
Used periodically on greasy surfaces
3. Acid cleaners
Used often to removed soil in dishwashers and steam
tables
Used periodically on other soils that are not removed
by detergents.
4. Abrasive cleaners
Used to remove heavy accumulation of soil that
cannot be removed by detergents
Used to clean food-contact surfaces
Sanitizing
Commonly used sanitizing in restaurants.
Categories of sanitizing
1. Heat
2. Chemicals
1. Heat
There are three methods of using heat to sanitize:
Hot water
Steam
Hot air
2. Chemicals
Approved chemicals include:
Chlorine
Iodine
Quaternary ammonium
Factors that influence the effectiveness of
chemical sanitizers
1. Concentration
 Too little concentration results to limited reduction in
the presence of harmful microorganisms.
 Too much concentration is toxic/poisonous to animals
and humans.
Factors that influence the effectiveness of
chemical sanitizers
2. Temperature
 Effective when used in water between 12C and 49C
3. Contact time
 Chlorine
 50 ppm concentration in water between 75C and 35C for 7
seconds
 Iodine
 12.5 to 25 ppm in water and 24C for 30 seconds
 Quaternary ammonium compounds
 Up to 200 ppm in water at least 24C for 30 seconds
Three Steps to Effectively Clean and Sanitize
Utensils
1. Washing
1. Use warm soapy water in washing chopping boards,
bowls, and knives.
2. Sanitizing
1. Use hot water or chemical sanitizers.
3. Drying
1. All utensils must be thoroughly dried before reusing.
2. Air dry is best
How to clean kitchen appliances
and equipment
1. Refrigerator/Freezer
a. Clean every week by wiping off containers of food
and removing all foods that cannot be consumed.
b. Follow the manufacturer’s instructions of cleaning.
c. Clean all visible dirt and food particles.
d. Remove detachable parts.
e. Wash with water.
f. Sanitize.
2. Dishwashers
A mechanical device used for cleaning dishes and
utensils for eating.
a. Choose self draining dishwashers.
b. Clean using water and approved detergent.
c. Never empty the dishwasher before completing the
washing process.
d. Wash with soapy water.
e. Rinse.
3. Oven
a. Clean the oven thoroughly with a special cleaner
when it is cool.
b. Clean the oven with soapy water.
c. Rinse with water and pat dry with a kitchen towel.
d. Turn on the oven to dry all parts to avoid rust.
4. Broiler
a. Wash the broiler rack and the pan with hot soapy
water using a scouring pad.
b. Rinse and dry thoroughly.
c. Wipe the walls of the broiler pan on the rack.
5. Sink
a. Remove food particles that clog the drain.
b. Use soapy water to clean the sink.
c. Use a fine scouring powder and a bleach to remove
the stains.