Types of chemicals

used in cleaning
and sanitizing
kitchen tools and
equipment
Try me! JUMBLED LETTERS
Write the correct spelling opposite
the scrambled letters. Write your
answer in your notebook
UNLOCKING DIFFICULTIES
• Cleaning is the process of removing food
and other types of soil from a surface, such
as a dish, glass, or cutting board.
• Cleaning agents are substances used to
remove dirt, including dust, stains, bad
smells and clutter on surfaces.
CLEANING
COMPOUND
 Fill Me In
Directions: Write the missing letters in the boxes to complete the words that are related to
cleaning agents used to clean and sanitize kitchen premises. Write your answers in your
notebook.
• Cleaning and sanitizing
procedures must be part
of the standard operating
procedures that make up
your food safety
program. Improperly
cleaned and sanitized
surfaces allow harmful
microorganisms to be
transferred from one food
to another.
 Cleaning Compound
• 1. Detergents. These
are cleaning agents,
solvents or any
substance used to wash
tablewares, surfaces,
and equipment.
Examples:
soap, soap powders,
cleaners, acids, volatile
solvents and abrasives.
2.Solvent
Cleaners –
commonly referred to as
degreasers used on surfaces
where grease has burned on.
Ovens and grills are examples
of areas that need frequent
degreasing. These products are
alkaline based and are
formulated to dissolvegrease.
•3. Acid
Cleaners -

• Used periodically in
removing mineral deposits
and other soils that
detergents cannot
eliminate such as scale in
washing machines and
steam tables, lime buildup
on dishwashing machines
• 4. Abrasives –
are generally used to
remove heavy
accumulations of soil
that are difficult to
remove with
detergents, solvents
and acids. These
products must be
carefully used to avoid
damage to the surface
being cleaned.
 Other chemicals
used for cleaning
and/or sanitizing
kitchen equipment
and utensils are the
following:

1. ammonia
•2. dish
washing
liquid
• 3. chlorine
• 4. carbolic acid
• 5. timsen
• 6. disinfectants
• 7. soap
 SANITIZE
1. AINSZTEI -
KITCHEN
________________
2. CNKTIEH -
CLEANING
________________
STOREROOM
3. NGILCAENSINK-
_______________
Areas that needs to
be cleaned
Let’s Do This
Looking Back: Let’s recall what we have learned last time.
Give the meaning of the following words.
Cleaning
1. ________________________is the process of removing food and other
types of soil from a surface, such as a dish, glass, or cutting board
2. This are cleaning agents, solvents or any substance used to wash
tablewares, surfaces, and equipment. __________________
Detergents
3. Commonly referred to as degreasers where grease has burned on
______________________.
Solvent
4. It is used cleaners
periodically in removing mineral deposits and other soils that
detergents cannot eliminate. ____________________
Acid Cleaners
5. This are generally used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvents and acids.
____________________________
Abrasive Cleaners
Fill Me In
You are tasked to identify at least 5 kitchen areas that need to
be cleaned and sanitized. Write your answers on the table
below.
•KITCHEN
•A kitchen is a room or
part of a room in a
dwelling or commercial
establishment used for
cooking and food
preparation. Its
functions are to store,
prepare and cook food.
•CLEANING
•It is the process of
removing unwanted
substances, such as
dirt, infectious agent
and impurities from
an object or
environment.
Areas in the kitchen that need to
be cleaned
1. Floor – is the bottom surface of a
room or vehicle. It may be stone,
bamboo, wood, vinyl, tile or other
materials that can support the
expected load.

2. Sink is a bowl-shaped plumbing

fixture used for washing hands,
dishwashing and other purposes. It
also known by other names including
sinker, washbowl, hand basin and
wash basin.
3. Kitchen stove is simply called
a stove or a cooker. It is a kitchen
appliance designed for cooking
food. It relies on the application
of direct heat for the cooking
process.

4. Refrigerator is a kitchen
equipment that uses electricity to
preserve food and drinks at a cold
temperature which is normally at
4-5 degree Celsius. It is
sometimes called a fridge or an
ice box.
5. Drain includes a trap that
fills with water to prevent
sewer gasses from rising into
the house. It causes the
water or other liquid to run
out.
6. Kitchen cabinet is a box-shaped
furniture with doors or drawers for
storing miscellaneous items such as
foods, cooking equipment, silver
wares and dishes for table service.
Appliances such as refrigerators,
dishwashers, and ovens are often
integrated into kitchen cabinetry.
7. Garbage area is an area where
you dispose of your garbage bin
or trash. It can be placed outside
your kitchen, or it can also be
built-in garbage.

8. Storeroom is a room or
space for storing goods or
supplies or where odds and
ends can be stored.
•9. Wall – is a structure
that defines an area,
carries a load; provides
security, shelter, or
soundproofing. It can be
a brick wall, stone wall,
wood wall or bamboo.
Steps in Washing Dishes
 Steps in Washing Dishes
1.) Prepare. Wear rubber gloves if
you have dry hands or other skin
problem. If you are wearing long
sleeves, roll them up or put them
under thegloves. Wear aprons too.

2.) Scrape all the large pieces of

food on the dishes and place it
in a compost bin or garbage
can.
•3.) Stack the dishes in the
proper order namely:
glassware, silverware,
chinaware, and utensils.
Stack them to the right of
the sink so that work
progresses from right to
left.
•4.) Fill the sink with
water and add a
considerable amount of
detergent. The hotter the
water, the better it’s
sanitizing and grease
cutting properties but use
tolerable heat (66oC
(150oF) or above.) so not
to scald yourself. Use
rubber gloves.
5.) Wash the lightest soiled
items first.
Start with glasses, cups, and
flatware. Soap each piece
individually and rinse in hot
water.

6.) Wash plates, bowls, and serving

dishes. Remember to scrape these items
before washing. Soap each piece gently
and individually and rinse in hot water.
Remember to keep an eye when you
should change the dish washing water.
7.) Wash pots and pans last. Soak
them first. Wash the pans thoroughly
and don’t forget to clean the bottoms.
If anything was burnt or overcooked
to pots or casserole dishes, put a
little extra soap and water in it and let
it stand while you wash the other
dishes. Take note that any oil residue
left will lead to burn food during the
next cooking session.

8.) Lay your dishes out on

a rack to air-dry or
wipe them clean with a
towel.
9.) There should be no visible
matter and no "greasy" feel. Run a
hand over the dish to ensure that
they are thoroughly cleaned. If there
are still some grease remaining,
consider rewashing theitem.

10.) Rinse out brush, sponge and

allow to dry.
Sterilize your equipment often using
boiling water with bleach. When a
sponge or brush starts to smell
unpleasant, throw it away.
11.) Wipe down the sink and your tools. Wipe down the
sink, dish drainer, and dishpan. Any rags, dish cloths, or
sponges need to be left out to air dry, or thrown into the
washing machine. Remember to replace sponges and rags
frequently.
Washing with the Dishwasher
 Washing with the Dishwasher

• Load it up.
• Fill your dishwasher
logically. Establish a
routine, and stick with it for
most loads.
• Don't crowd the dishes.
• Add detergent. Fill the
detergent dispenser with
cleanser either liquid or powder
and close it up.

You can add extra cleanser in a

secondary cup should your
dishes be excessively filthy. Add
a rinsing agent to prevent
spotting, if necessary.
• Turn it on. Set the timer as
necessary. A shorter time for
lightly-soiled dishes, or a longer
time for heavily-soiled pots, pans,
and dishes.
• Dry the dishes. You can
use a heated dry (but be
careful of plastic dishes or
containers),or use air
drying. Dishes will still dry
relatively quickly, as
dishwasher water is
usually heated to 140°F.
How to Clean, Remove Stains, Sanitize, and Store Your Cutting
Board

• Cleaning the Cutting Board

• After you used the cutting board for slicing, dicing, or chopping all
kinds of neat 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
receptacle, or trash bin.
• Scrub the board with hot, soapy water thoroughly. If your
dishwasher reaches a temperature of at least 165°F, then you
can probably place a high density plastic cutting board into the
dishwasher. Moreover, if your dishwasher has an antibacterial
cycle, use it to wash the cutting board. Otherwise, scrub it by
hand. Allow the board to air dry.
Removing Stains from
the Cutting Board

• To remove stains from

the cutting board, you
can use the following
procedure:
• wet the stained area
with water and sprinkle
it with salt and allow
• the salt to sit
undisturbed for twenty-
four hours.
 Rinse the salt from the cutting board with clean
water. Using the salt and clean water, create a
paste. Use a clean nylon scrubbing sponge or a
clean toothbrush to scour or scrub the paste on the
stained area of the cutting board.
 Rinse the area clean with fresh water. Repeat the
procedure to guarantee that you have removed all of
the stain.
 Rinse the board clean.
 Scrub the cutting board with hot, soapy water and
rinse with clean water.
•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 air
dry or use a clean cloth to dry it.
• Sanitizing is defined
as cleaning something
to make it free of
bacteria or disease-
causing elements. All
items that come into
contact with food
must be effectively
cleaned and sanitized.
•Sanitizing is
done using
heat,
radiation, or
chemicals
 Fundamental Cleaning Procedures
1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with
warm water to remove loose food soils.
• 2. Cleaning Cycle – the removal of residual food soils from equipment
surfaces is based on the manipulation of the four basic cleaning factors and
the method of cleaning. Typically, alkaline chemical solutions are used for the
cleaning cycle.
• 3. Rinse – rinse all surfaces with cold to hot water, depending on the
temperature of the cleaning cycle,to thoroughly remove all remaining
chemical solution and food soil residues.
• 4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
• 5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing
agent. Both time and chemical concentration are critical for optimum results.
 Factors that influence the cleaning
process
• Soil
• Time
• Temperature
• Chemical concentrations
• Mechanical force
• Water
 Steps in sanitizing
• 1. Step 1 – Preparation
-Remove loose dirt and food particles.
-Rinse with warm, potable water.
• 2. Step 2 – Cleaning
-Wash with hot water (60 °C) and detergent.
-Rinse with clean potable water.
• 3. Step 3 – Sanitizing (bacteria-killing stage)
• - Treat with very hot, clean, potable water (75 °C) for at least 2 mins.
-Apply sanitizer as directed on the label.
• 4. Step 4 – Air drying
-Leave benches, counters and equipment to air dry. The most hygienic way
to dry equipment is in a draining rack.
How to use strong cleaning chemicals safely

• Buy the right chemical for the job.

• Read the label carefully and follow instructions closely.
• Be aware of the first aid advice.
• Use only as directed.
• Handle carefully.
• Keep away from children.
• Store in the original container and in a secure place.
• Open windows to ventilate where you are working.
• Wear gloves and eye protection if advised.
Methods of Sanitizing
• 1. Thermal Sanitizing - involves the use of hot water or steam.
• Three methods of using heat to sanitize surfaces
-Steam -Hot water -Hot air
• 2. Chemicals – are compounds or substances that have been purified or prepared,
especially artificially. Approved chemical sanitizers are chlorine, iodine, and
quaternary ammonium.
• Factors that influence the effectiveness of chemicals
• a. Concentration - The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
• a. Temperature - Generally, chemical sanitizers work best in water that is between
55˚F (13°C) and 120˚F (49°C).
• b. Contact time – In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
 Sanitizing

- is done using heat,

radiation, or chemicals.
Heat and chemicals are
commonly used as a
method for sanitizing in a
restaurant than radiation.
Methods of Sanitizing

1. Thermal Sanitizing - involves the use of hot water or

steam.
• Three methods of using heat to sanitize surfaces
-Steam -hot water -hot air
2. Chemicals

– are compounds or substances that have

been purified or prepared, especially
artificially. Approved chemical sanitizers
are chlorine, iodine, and quaternary
ammonium.
Factors that influence the effectiveness of
chemicals

• a. Concentration - The presence of too little

sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.
• a. Temperature - Generally, chemical sanitizers
work best in water that is between 55˚F (13°C) and
120˚F (49°C).
• b. Contact time – In order for the sanitizer to kill
harmful microorganisms, the cleaned item must be
in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
Brain Teasing Fun Game (SQUABBLE)
Directions: Arrange the letters to form the correct word
based on the guide questions below.

•1. ____________________ CTICIR CIDA

• 2. _____________________ ATICIC ADCI
• 3. ____________________MIUCCAL YHPOHCOLRTIE
• 4. _____________________ DIUMOS HDROYIDEX
• 5. _____________________ TEGTERDEN
Guide Questions:
• 1. What is a weak organic acid that has a chemical
formula C₆H₈O₇ and is present in citrus fruits in
biochemistry?
• 2. What vinegar used in the kitchen also serves as
cleaning agent?
• 3. What inorganic compound with formula Ca (ClO)2 is the
main active ingredient of commercial products called
bleaching powder?
• 4. What inorganic compound is found in lye and caustic
soda with the formula NaOH?
• 5. What is a water-soluble cleansing agent which combines
with impurities and dirt to make them more soluble?
CLEANING
SCHEDULE
After going through this module,
you are expected to:

1. Follow cleaning schedule

based on the enterprise
procedure
2. Make own cleaning schedule
based on the enterprise
procedure
3. Value the importance of
preparing a cleaning schedule
 Cookery: Cleaning Schedule
• A cleaning schedule is an easy and effective way of
ensuring that all equipment and premises are regularly
cleaned.
• A master cleaning schedule includes cleaning of
equipment, tools, containers, structures, and grounds,
and identifies the area or equipment to be cleaned, the
time of cleaning, and the person(s) responsible for
cleaning.
 Guidelines for
Cleaning Schedules
• Purpose
• It is vital that a food business
maintains its premises and
equipment to a standard of
cleanliness where there is no
accumulation of garbage, food
waste, dirt, grease or other visible
matter. The purpose of a cleaning
schedule is to assist in ensuring
that a premise is maintained to this
level of cleanliness at all times and
ensures that no item is forgotten.
 What should be included in a cleaning schedule?
The following items need to be included in a cleaning schedule:
•  The item that needs to be cleaned
- benches, tables, floors, walls, windows, stoves and etc.
•  How often the item needs to be cleaned
- every after use, every day, once a week, once a month and etc.
•  The procedure to be followed to ensure the item is well-cleaned and sanitized
- wash, mop, sweep, scrub, wipe and etc.
•  What cleaning agent and its concentration should be used in cleaning and
sanitizing of the item
- detergent, disinfectant and others
•  The person or the position that is responsible for cleaning the item (Name of
the responsible individual)
•  Signature of the person who cleaned the item to create ownership of the
cleaning. This usually ensures that an item is cleaned as stated.
What is a Job Sheet?
• A Job sheet is a document (usually just
a page) containing instructions to help a
worker do his job. It also contains
details such as time it takes to perform
a job and the materials needed or used
for a job. Some job sheets have blank
quantity for the worker to fill up during
or after performing the job.
- It is a document in which the details of one or more individual
pieces of work are recorded.
Example:
Read and Help
Directions: Read the situation and fill in the Table below with what is
asked for. Write your answer in your activity notebook.
• Who Will Do It?
• Mrs. Wendy prepared lunch for her family. After eating, she
told her children Miles, Raine, Wencel and Ine to clean the
kitchen and dining room. She asked her daughter Ine to
clean the floor but she refused because according to her she
already did it last night so she ended up quarrelling with her
siblings. Mrs. Wendy decided to make a daily schedule for
her children to do their tasks smoothly. If you were Mrs.
Wendy, how would you make a daily schedule of their tasks?
Daily Cleaning Schedule
Guide Question:
1. Who will clean the table after lunch?
2. Who will clean the stove after dinner?
3. Who will clean the floor after breakfast?
4. Who will wash the dishes after lunch?
5. Who will wash the dishes after supper?