CLEANING AND

MAINTAINING KITCHEN
TOOLS, EQUIPMENT, AND
PREMISES
Chapter 1 Preparing Appetizers
TECHNICAL
TERMS
 TECHNICAL TERMS
DISINFECT – using a chemical agent to kill
harmful bacteria on non-food contact surfaces
SANITIZE – using a chemical agent or hot water
between 170° - 180° to reduce the number of
bacteria to safe levels on food-contact surfaces.
STERILIZE – using a chemical agent, boiling
water, or tea to eliminate all microorganisms
CUTTING
TOOLS
CLEAN KNIVES in hot soapy water and dry
thoroughly between cutting tasks, as well as
after use and before storage. Sanitize them by
wiping down the blade and handles with a
sanitizing solution if necessary so the tool does
not become a site for food cross-contamination.
Keeping knives clean helps extend their lives.

CUTTING TOOLS
CARING FOR
KNIVES
1. Sharpen knives often with a sharpening steel
and occasionally with a stone. Knife
sharpeners are an important investment; they
give your knives a longer useful life , and they
also allow you to use them more efficiently -
without having to exert quite so much force-
lessening the impact on your wrist and arms.

CARING FOR KNIVES

2. Dry knives immediately after washing
them, especially the ones made of carbon
steel.
3. Do not cut foods directly on a metal
surface because this will dull them and
cause them to prematurely age.

CARING FOR KNIVES

4. Use kitchen knives only for cutting food.
Do not open boxes with them not use them
to loosen screws or to pry stuck object apart.
5. Wash thoroughly in hot water and mild
soap or dish detergent and dry thoroughly
with a clean towel.

CARING FOR KNIVES

6. When washing knives in a three-
compartment sink, leave knife on the pre-
scrape area for safety. Do not leave soaking
in water out of sight.
7. When drying a knife, do not leave the
knife's edge in a manner that can be harmful.

CARING FOR KNIVES

8. For plater knives, clean carefully to
ensure platting is not scratched or worn
off.
9. Never allow a wooden-handled knife
to soak in water.

CARING FOR KNIVES

CUTTING
BOARDS
The kitchen boards gets a lot of use, and
this means that it gets a lot of exposure to
bacteria. For proper cleaning of the
cutting board, you should clean and
sanitize it after every use.

CUTTING BOARDS
CLEANING
THE CUTTING
BOARD
1. After using the cutting boards to slice, dice or
chop all kinds of meat goodies, use a metal scraper
or spatula to scrape away any remaining bits and
pieces of food. Throw the scrapings into the
garbage disposal, garbage receptable, or a trash
2. Scrub the board with hot, soapy water
thoroughly. Allow the board to air dry.

CLEANING THE
CUTTING BOARD
REMOVING
STAINS FROM THE
CUTTING BOARD
1. Wet stained area with water and
sprinkle it with kosher salt. Sea salt can
also be used for this. Allow the salt to sit
undisturbed for twenty-four hours.

REMOVING STAINS
FROM THE CUTTING
2. Rinse the salt from the cutting board
with clean water. Using the kosher salt and
clean water, create a paste.
3. Use clean nylon scrubbing sponge or
clean toothbrush to scour or scrub the paste
on the stained area of the cutting board.
REMOVING STAINS
FROM THE CUTTING
4. Rinse the area clean with faster water.
Repeat the procedure to guarantee that
you have removed all stain.
5. Rinse the board clean. Scrub the
cutting board with hot, soapy water and
rinse with clean water. Allow it to air dry.
REMOVING STAINS
FROM THE CUTTING
SANITIZING
THE CUTTING
BOARD
Plastic and wooden cutting boards can be sanitized
using a diluted liquid chlorine bleach solution. For this
solution, combine one teaspoon of bleach to one quart
of water. Pour the solution onto the entire surface area
of the board and allow it to sit undisturbed for several
minutes. Rinse the board clean with water. Allow it to
dry or use a clean cloth to dry it.

SANITIZING THE
CUTTING BOARD
If you prefer, you may use a vinegar
solution in a place of the bleach solution.
Simply combine one part vinegar to five
parts water. Use this solution in the same
manner as the one explained for the
bleach solution.
SANITIZING THE
CUTTING BOARD
STORING THE
CUTTING
BOARD
Once the cutting board has completely
dried, it is time to store it. Cutting boards
should be stored vertically or in an upright
position. This helps to avoid moisture
from getting trapped underneath the board
and the accumulation of dust or grime.
STORING THE
CUTTING BOARD
MEASURING
AND MIXING
TOOLS
After measuring and mixing ingredients,
soak all used mixing bowls, spatulas,
measuring spoons and cups, and mixer
accessories in a tub of warm water (add a
small amount of dishwashing solution).

MEASURING AND
MIXING TOOLS
BAKING
TOOLS
1. After baking, soak used cake pans and
muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
2. Wash all used baking items and accessories
by either hand washing or loading in a
dishwasher.

BAKING TOOLS
3. Dry all baking tools and equipment by air-drying on a
drying rack or wiping with a dry dishcloth. Make sure
all wooden spoons and accessories are dry before
storing.
4. Store all baking tools and equipment in their
designated places. Put frequently used items in
conveniently accessible locations. Gather and secure
electrical cords to prevent entanglement or snagging.

BAKING TOOLS
TOP-OF-THE-
RANGE
EQUIPMENT
During the day, spills happen. Do your best to
safely wipe up excess liquids from the range
area. At the end of each shift, perform a more
thorough cleaning process, but implementing
some of the procedures below. Before
thoroughly cleaning, be sure that the range is
off, and the top is cool.
TOP-OF-THE-RANGE
EQUIPMENT
1. Before you begin any cleaning or maintenance
procedures, be sure to turn off your range and allow
everything to cools down first.
2. Whenever a spill occurs, be sure to wipe it up
immediately. This will prevent the food from becoming
baked on to the range top. If spill extinguishes the pilot
light on a gas range, you will need to clean the burner
heads and pilot orifice before relighting it.

TOP-OF-THE-RANGE
EQUIPMENT
3. Whether your range is gas or electric, the burner can be
removed for cleaning. Cast iron grates, common additions
to gas ranges, can be cleaned by simply wiping down with a
wet cloth. If they need a deeper cleaning, these grates can
be soaked in warm soapy water to break down the grease.
Calrod heating elements, that are prominent or electric
ranges, can be wiped down the same way. If you choose to
soak these elements, be sure to let them fry before plugging
them back in.

TOP-OF-THE-RANGE
EQUIPMENT
4. When your grates and burners are out for
cleaning, it is great time to clean under them. If
your stove has drip trays, remove them and wipe
them down. If they are wiped down daily, they
will not be as difficult to clean. These can be
soaked in warm soapy water if necessary. For gas
ranges, wipe down the area underneath the grates.

TOP-OF-THE-RANGE
EQUIPMENT
5. After cooking on a griddle, use a scraper to scrape
off excess food products. Be sure to do this
throughout the day. Not only will these keep your
griddle surface clean, but it will also prevent taste
contamination between foods. At the end of the shift,
or the end of the day, pour water on your griddle and
heat it to 150°F or 175°F and wipe down the area
with a thick clean cloth.
TOP-OF-THE-RANGE
EQUIPMENT
6. If the range comes with an oven base, that
oven needs to be cleaned at least twice a
month; more frequently if there is a spillover.
If it is a porcelain enamel interior, use a
standard oven cleaner. For metal interiors,
uses a mild detergent and soft cloth.

TOP-OF-THE-RANGE
EQUIPMENT
TYPES OF CHEMICAL
USED IN CLEANING
AND SANITIZING
TOOLS AND
EQUIPMENT
Cleaning and sanitizing procedures must be
part of the standard operating procedure that
make up your food safety program.
Improperly cleaned and sanitized surface
allow harmful micro-organisms to be
transferred from one food to other foods.
TYPES OF CHEMICAL USED IN
CLEANING AND SANITIZING
Cleaning is the process of removing food and other types of
soil from a surface, such as a dish, glass, or cutting board.
Cleaning is done with a cleaning agent that removes food,
soil, or other substances. The right cleaning agent must be
selected because not all cleaning agents can be used on food
contact surfaces. (A food contact surface is the surface of
equipment or utensil that food normally comes into
contacts) .
TYPES OF CHEMICAL USED IN
CLEANING AND SANITIZING
The right cleaning agent
must also be selected to
make cleaning easy.
TYPES OF CHEMICAL USED IN
CLEANING AND SANITIZING