Kitchen Tools and Equipment Cleaning PDF

CLEAN SANITIZE andSTORE Tools and Equipment Clean, Sanitize and Store Kitchen Tools and Equipment CLEANING Clean, Sanitize and Store Kitchen Tools and Equipment CLEANING the process of removing food and...

CLEAN SANITIZE andSTORE Tools and Equipment Clean, Sanitize and Store Kitchen Tools and Equipment CLEANING Clean, Sanitize and Store Kitchen Tools and Equipment CLEANING the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Clean, Sanitize and Store Kitchen Tools and Equipment Cleaning COMPOUND  Cleaning Clean, Sanitize and Store Kitchen Tools and Equipment COMPOUND  Cleaning COMPOUND Clean, Sanitize and Store Kitchen Tools and Equipment DETERGENT These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipments.  Cleaning COMPOUND Clean, Sanitize and Store Kitchen Tools and Equipment SOLVENT CLEANERS commonly referred to as degreasers, they are used on surfaces where grease has burned. These products are alkaline-based and are formulated to dissolve grease.  Cleaning COMPOUND Clean, Sanitize and Store Kitchen Tools and Equipment 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 and rust on shelving.  Cleaning COMPOUND Clean, Sanitize and Store Kitchen Tools and Equipment ABRASIVES are generally used to remove heavy a c c u m u l a t i o n s o f s o i l t h a t a r e d i ff i c u l t to remove with detergents, solvents and acids. Clean, Sanitize and Store Kitchen Tools and Equipment DO YOU WASH DISHES? Clean, Sanitize and Store Kitchen Tools and Equipment What dishes do you wash first? Clean, Sanitize and Store Kitchen Tools and Equipment WASHING DISHES 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 the gloves. Wear aprons too. Scrape all the large pieces of food on t h e d i s h e s a n d p l a ce i t i n a c o m po s t b i n or garbage can Stack the d i s h e s i n t h e p r o pe r o r d er namely: glassware, silverware, chinaware, and utensils. Stack them to the right of the sink so that work progresses from right to left. Clean, Sanitize and Store Kitchen Tools and Equipment WASHING DISHES Fill the sink with water and add a considerable amount of detergent. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water. W a s h p l at e s , b o w l s , a n d s e r v i n g d i s h e s. Remember to scrape these items before washing. Soap e ac h piece gently and individually and rinse in hot water. Clean, Sanitize and Store Kitchen Tools and Equipment WASHING DISHES Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget to clean the bottoms. Lay your dishes out on a rack to air-dry or wipe them clean with a towel. C. R u n a h a n d o v e r t h e d i s h t o e n s u r e t h at they are thoroughly cleaned. Clean, Sanitize and Store Kitchen Tools and Equipment WASHING DISHES Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling water with bleach. W i p e d o w n t h e s i n k a n d y o ur tools, Wipe down the sink, dish drainer, and dishpan. Clean, Sanitize and Store Kitchen Tools and Equipment Washing with the DISHWASHER MACHINE Clean, Sanitize and Store Kitchen Tools and Equipment DISHWASHER MACHINE Clean, Sanitize and Store Kitchen Tools and Equipment Washing with the DISHWASHER MACHINE 1 2 Fill your dishwasher Don't crowd the dishes. logically. Clean, Sanitize and Store Kitchen Tools and Equipment DISHWASHER MACHINE 3 4 Add Turn it detergent on Clean, Sanitize and Store Kitchen Tools and Equipment DISHWASHER MACHINE 5 Dry the dishes Clean, Sanitize and Store Kitchen Tools and Equipment Methods of Cleaning EQUIPMENT Clean, Sanitize and Store Kitchen Tools and Equipment Methods of Cleaning EQUIPMENT Foam You use this to increase the contact time of the chemical solutions to improve cleaning with less mechanical force. Clean, Sanitize and Store Kitchen Tools and Equipment Methods of Cleaning EQUIPMENT Clean in place(CIP) It is utilized to clean the interior surfaces of tanks and pipelines of liquid process equipment. A chemical solution is circulated through a circuit of tanks and or lines and then returned to a central reservoir allowing the chemical solution to be reused. Time, temperature, and mechanical force are manipulated to achieve maximum cleaning Clean, Sanitize and Store Kitchen Tools and Equipment Methods of Cleaning EQUIPMENT Clean out of place (COP) – is utilized to clean the parts of filters and parts of other equipment. This requires disassembly for proper cleaning Clean, Sanitize and Store Kitchen Tools and Equipment Methods of Cleaning EQUIPMENT Mechanical it normally involves the use of a bru either by hand or a machine such a floor scrubber. Mechanical clean uses friction for food soil removal. Clean, Sanitize and Store Kitchen Tools and Equipment Fundamental Cleaning PROCEDURES Clean, Sanitize and Store Kitchen Tools and Equipment Fundamental Cleaning PROCEDURES Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils. 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 Clean, Sanitize and Store Kitchen Tools and Equipment Fundamental Cleaning PROCEDURES 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. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present. Clean, Sanitize and Store Kitchen Tools and Equipment Fundamental Cleaning PROCEDURES Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for optimum results. Clean, Sanitize and Store Kitchen Tools and Equipment Factors that influence the CLEANING PROCESS Clean, Sanitize and Store Kitchen Tools and Equipment Factors that influence the CLEANING PROCESS Soil – varying degrees of food soil will be deposited on the equipment during production. Time – the longer a cleaning solution remains in contact with the equipment surface, the greater the amount of food soil that is removed. Temperature – soils are affected by temperature in varying degrees. In the presence of a cleaning solution most soils become more readily soluble as the temperature increases. Clean, Sanitize and Store Kitchen Tools and Equipment Factors that influence the CLEANING PROCESS Chemical concentrations – it varies depending on the chemical itself, type of food soil, and the equipment to be cleaned Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline Water – minerals in hard water can reduce the effectiveness of some detergents or a sanitizers. Water pH ranges generally from pH5-8.5 Clean, Sanitize and Store Kitchen Tools and Equipment SANITIZING Clean, Sanitize and Store Kitchen Tools and Equipment SANITIZING done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant than radiation. Clean, Sanitize and Store Kitchen Tools and Equipment Methods of SANITIZING  Methods of Clean, Sanitize and Store Kitchen Tools and Equipment SANITIZING Thermal Sanitizing It involves the use of hot water or steam. There are three methods of using heat to sanitize surfaces – s t e a m , h o t w a t e r, a n d h o t a i r.  Methods of Clean, Sanitize and Store Kitchen Tools and Equipment SANITIZING CHEMICAL Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium. D i ff e r e n t factors influence the e ff e c t i v e n e s s of chemical sanitizers.  Methods of Clean, Sanitize and Store Kitchen Tools and Equipment SANITIZING CHEMICAL The three factors that must be considered are:. a. C o n c e nt r a t i on. T h e p r e s e n c e o f t o o l i t t l e s a n i t i z e r w i l l r e s u l t i n a n i n a d e qu a t e r e d u c t i o n o f h a r mf u l m i c r o o rg a n is ms. To o m u c h can be toxic b. Te m p e r a tur e. G e n e ra l l y, c h e mi c a l s a n i t i z e r s w o r k b e s t i n w a t e r t h a t i s b e t we en 5 5 F ( 1 3 C) a n d 1 2 0 F ( 4 9 C). c. Con ta c t ti m e. I n ord e r f o r t h e s an i t i z e r t o k i ll ha r mf u l m i c ro o rg a n is ms , t h e c le a n e d ite m mu s t b e i n c o n t a c t w it h t h e s a n i t ize r (e i t he r h e at o r a p p ro v ed c h em i c a l ) f o r t h e r e c o m men d e d l e n g t h o f t i m e Clean, Sanitize and Store Kitchen Tools and Equipment Equipment Sanitation PROCEDURE Clean, Sanitize and Store Kitchen Tools and Equipment Equipment Sanitation PROCEDURE RANGE A. Remove all burnt sediments and wipe grease from top of range after each use B. Scrape grease from curbs and openings hinges C. When cool, wash top of range D. Run oiled cloth over top of range E. C l e a n o v e n b y r e m o v i n g g r a t e s , s c r a p i n g o ff food deposits, washing and drying F. K e e p b u r n e r s c l e a n. G a s b u r n e r s c a n b e s o a k e d a n d s c r u b b e d w i t h s t i ff b r u s h w h i l e electric burners should be cleaned with a brush or with a damp cloth Clean, Sanitize and Store Kitchen Tools and Equipment Equipment Sanitation PROCEDURE DISHWASHING MACHINE A. Re m o v e s t r a i n e r p a n s ; w a s h a n d s t o c k outside machine until next use B. S c r u b i n s i d e f r e q u e n t l y w i t h s t i ff b r u s h C.Remove and clean the wash and rinse arms and fits daily to remove foreign particles D. Wa s h t a b l e s a n d t o p o f m a c h i n e E. C l e a n n o z z l e s F. D o a s p e c i a l p e r i o d i c c l e a n i n g i n hard water area Clean, Sanitize and Store Kitchen Tools and Equipment Equipment Sanitation PROCEDURE SINK AND DRAINS 1. Keep the outlet screened at all times 2. Flush daily with 1 gal. of the solution, made up of strong solution soda (4oz.to 2 gal. of water) 3. Clean and replace greased tray regularly 4. Us e f o r c e p u m p i f d ra i n i s s l o w 5. R e p l a c e washers immediately on leaking faucets Clean, Sanitize and Store Kitchen Tools and Equipment Proper Storage of KITCHEN TOOLS AND EQUIPMENT Clean, Sanitize and Store Kitchen Tools and Equipment Proper Storage of KITCHEN TOOLS AND EQUIPMENT Proper storage and handling of cleaned and sanitized equipment and utensils are very important to prevent recontamination prior to use. Cleaned and sanitized equipment and utensils must be: Stored in clean storage areas; and Handled properly to minimize contamination of food contact surface: Clean, Sanitize and Store Kitchen Tools and Equipment Proper Storage of KITCHEN TOOLS AND EQUIPMENT Steps in Organizing Kitchen Cabinets Pretend it has a glass door and that everyone is going to see what’s inside. 1.Remove all the equipment and scrub shelves with soapy water. 2.Think about what you reach most often and make sure it gets a position that is easy to reach. Clean, Sanitize and Store Kitchen Tools and Equipment Proper Storage of KITCHEN TOOLS AND EQUIPMENT Steps in Organizing Kitchen Cabinets 3. Take a cabinet full of glasses and line them up by color. Make sure all of the front is facing out and straight. (Jeff Lewis-Style) 4. Take a step back after one shelf is done and make someone else look at what you have done  Proper Storage of Clean, Sanitize and Store Kitchen Tools and Equipment KITCHEN TOOLS AND EQUIPMENT Steps in Organizing Kitchen Cabinets 5. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination. 6. Cups, bowls, and glasses must be inverted for storage.  Proper Storage of Clean, Sanitize and Store Kitchen Tools and Equipment KITCHEN TOOLS AND EQUIPMENT Steps in Organizing Kitchen Cabinets 7. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted whenever possible. Utensils must be stored on the bottom shelves of open cabinets below the working top level. 8. Racks, trays, and shelves must be made of materials that are imperious, corrosive-resistant, non- toxic, smooth, durable and resistant to chipping. Thank You