Cleaning Equipment & Supplies PDF

Cleaning Equipment Supplies, Materials, and Cleaning Chemicals Lesson – 6B Cleaning - Involves the absence of visible dirt. Sanitation - Refers to killing germ and bacteria through the use of sanitizing chemicals such as disinfectant or by hot water or st...

Cleaning Equipment Supplies, Materials, and Cleaning Chemicals Lesson – 6B Cleaning - Involves the absence of visible dirt. Sanitation - Refers to killing germ and bacteria through the use of sanitizing chemicals such as disinfectant or by hot water or steam as used in dishwashing and laundry.  The following are some of the cleaning equipment, supplies and materials, and cleaning chemicals with their proper use and maintenance: Cleaning Equipment and Proper Usage 1. Floor Polisher It is used in scrubbing, stripping, and polishing hard floor surfaces. It must have an appropriate pad for scrubbing, stripping, and polishing. 2. Wet and Dry Vacuum Cleaner It is used to absorb water on a we surface and to suck up dust and dirt, usually from floors and from other surfaces such as upholstery and draperies. 3. Cart or Trolley It is used to keep all cleaning supplies and chemicals that can be moved from one place to another, thus making cleaning faster and easier.  Cleaning Supplies and Materials and Proper Usage 1. Scouring Pads A scouring pad is made of abrasive materials used to wash up kitchen equipment and dinnerware. Green scrubbing pads are for scrubbing purposes and are used with scouring powder. Scrubbing pads are used for cleaning painted surfaces, marble, and porcelain. Use a scrubbing pad with soap and water. 2. Wiping Cloths These are highly absorbent cotton cloth used to remove dirt and easy-to-remove stains. It is also used to absorb water on tables, counters, and work surfaces. 3. Mop with Handle This is used for manual floor mopping. Clean water must be retained in one bucket, while dirty water must be squeezed out into another bucket. 4. Ceiling Broom This is used to remove cobwebs and dust off the ceiling. Clean the bristles of the broom after use. 5. Trash Bag This is a disposable receptacle used to contain garbage or rubbish. It is needed to be secured and disposed properly to prevent the spread of bad odor and bacteria. 6. Soft Broom and Stick Broom A soft broom is used for fine surfaces like floors. A stick broom is used for tough surfaces. 7. Sponges These are used to clean fine surfaces. Wash and rinse sponges after use and make sure that no soap is left in the pad. 8. Bucket This is used with a mop for cleaning floors and walls. Empty the bucket when the water is dirty. Clean and dry after use. 9. Insect sprayer This is used to fumigate and eliminate pests and mosquitoes. Use a protective mask while spraying. Cleaning Chemicals and Proper Usage 1. Insecticides Used to eliminate insects and pests. This is toxic, avoid spraying Insecticides into food containers and food items. 2. Disinfectant Used to clean sink and areas with bacterial contaminations. One cup of disinfectant can be diluted in one gallon of water. Apply solution with a damp cloth, then rinse and dry. Use hand gloves when handling chemicals. 3. Drain Cleaners Used to remove clogs in sink drains. Chemical is poured into sink drains, left to stand for several minutes, and then flushed. 4. Degreaser Used to wipe out grease, oil, and dirt. Read the label and follow the procedure for degreasing. Follow the manufacturer's instructions accordingly. General Rules in Using and Cleaning Kitchen Equipment 1. Check electrical equipment before using it. Check for frayed wires, loose plugs, and connections. Have it repaired if necessary. 2. Handle equipment properly. Proper handling reduces the need for repair and corrective maintenance. 3. Store equipment in their proper storage after use. Do not leave them lying around as they may become an obstruction to workers. 4. Read carefully and follow the manufacturer's instructions on how to use and how to take care of the equipment. 5. Have a regular checkup of kitchen equipment for preventive and corrective maintenance. Liquid waste refers to any form of liquid residue that is hazardous for people and the environment such as chemicals and disinfectants used in cleaning and sanitizing the kitchen premises.