Cleaning and Sanitizing Kitchen Tools and Equipment PDF

This time, let us try to identify chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment. 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...

This time, let us try to identify chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment. 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 contact.) For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used because they might leave an unsafe residue on the food contact surface. The label should indicate if the product can be used on a food contact surface. The right cleaning agent must also be selected to make cleaning easy. Cleaning Compound 1. Detergents. These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipment. Example: 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 dissolve grease. 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 and rust on shelving. (Ex.: phosphoric acid, nitric acid,etc.) These products vary depending on the specific purpose of the product. 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 Are you ready to clean kitchen tools and equipment? Here are the procedures on how to wash regular 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 the gloves. 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 the item. 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. Tips and Warnings Wash glassware first, before greasy pots and pans. Rubber gloves will protect hands and manicures, and allow you to use hotter water for washing and/or rinsing. Dishes may be hand dried with a clean cloth. Try adding a tablespoon of baking soda to soapy water to soften hands while cutting grease. Never dump sharp knives into soapy dishwater where they cannot be seen. Laundry detergents or automatic dishwater detergents should not be used for hand washing dishes. Keep dishwashing liquid out of the reach of children. Tips: 1. Dishes can be washed easily if you keep them under the water while scrubbing them for particles to lift away. Bring the dish out of the water to check for any missed spots. 2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you wash another dish. 3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes staining the dishcloth. 4. Don’t soak aluminum while dishwashing for it may cause darkening. Dish washing silverware can be tricky. Use a lint free cloth for drying silverware. Washing with the Dishwasher Load it up. Fill your dishwasher logically. Establish a routine, and stick with it for most loads. Things to consider: Many dishwashers have a variety of spacing’s to accommodate large bowls, small bowls, utensils, dishes, and plates of varying sizes—on the bottom shelf. The top shelf is given to shorter items such as glasses, mugs, jars, and long utensils such as spatulas and stirring spoons.  Don't crowd the dishes. Fill your dishwasher full, but not crammed—you'll maximize the cleaning capacity of your dishwasher and minimize excessive water usage. Add detergent. Fill the detergent dispenser with cleanser either liquid or powder and close it up. o You can add extra cleanser in a secondary cup should your dishes be excessively filthy. o 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 The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure to bacteria. Proper cleaning of the cutting board is essential to your good health. Whether you use a wood or a plastic cutting board, you should clean and sanitize it after every use. 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 highdensity 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. Allow it to air dry. 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. If you prefer, you may use a vinegar solution in 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. 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. Methods of Cleaning Equipment Foam – You use this to increase the contact time of the chemical solutions to improve cleaning with less mechanical force. High Pressure – used to increase mechanical force, aiding in soil removal. In high pressure cleaning, chemical detergents are often used along with an increase temperature to make soil removal more effective.  Clean In Place (CIP) – 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 then return to a central reservoir allowing the chemical solution to be reused. Time, temperature and mechanical force are manipulated to achieve maximum cleaning. Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of other equipment. This requires disassembly for proper cleaning. Parts removed for cleaning are placed in a circulation tank and cleaned using a heated chemical solution and agitation. Mechanical – it normally involves the use of brush either by hand or a machine such as a floor scrubber. Mechanical cleaning uses friction for food soil removal. 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 – varying degrees of food soil will be deposited on the equipment during production. These food soils will require complete removal during the  cleaning process and will affect the cleaning compound used, along with the method of cleaning Time – the longer a cleaning solution remains in contact with the equipment surface, the greater the amount of food soil that is removed. More time in contact with the soil reduces the chemical concentration requirements. 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. Chemical concentrations – it varies depending on the chemical itself, type of food soil, and the equipment to be cleaned. Concentration will normally be reduced as time and temperature are increased. Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. This aids in soil removal and typically reduces time, temperature and concentration requirements. Water – minerals in hard water can reduce the effectiveness of some detergents or a sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may require additional buffering agents. Water used for cleaning and sanitizing must be potable and pathogen free. Equipment Sanitation Procedures 1. 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. Clean oven by removing grates, scraping off food deposits, washing and drying. f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric burners should be cleaned with a brush or with a damp cloth. g. Before replacing, rub with oil-damped cloth. 2. Dishwashing machine a. Remove strainer pans, wash and stock outside machine until next use.  b. Scrub inside frequently with stiff brush. c. Remove and clean the wash and rinse arms and fits daily to remove foreign particles. d. Wash tables and top of machine e. Clean nozzles. f. Do a special periodic cleaning in hard water area. 3. Slicers a. Clean immediately after using, especially after slicing vegetables and nuts. b. Remove all parts to clean c. Dry and cover knives after cleaning with oil-damped cloth. d. Wash carriage slides thoroughly. e. Wipe outside with cloth. f. Clean table and pedestal under slicers. g. Replace guard after cleaning. 1. Refrigerator 1. Wipe up spilled foods immediately 2. Wash inside shelves and trays at least twice a week with baking soda. 3. Rinse and dry thoroughly 4. Flush drains weekly 5. Sink and Drains 1. Keep outlet screened at all times 2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water) 3. Clean and replace greased tray regularly. 4. Use force pump if drain is slow 5. Replace washers immediately on leaking faucets. The following topics include the methos of sanitizing and importance of sanitizing kitchen tools and equipment after cleaning them. Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant than radiation. The item to be sanitized must first be washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been properly cleaned. Methods of Sanitizing 1. Thermal Sanitizing. It involves the use of hot water or steam. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three- compartment sink, it must be at least 171 F (77 C). If a high- temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180 F (82 C). For stationary rack, single temperature machines, it must be at least 165oF (74 C). Cleaned items must be exposed to these temperatures for at least 30 seconds. 2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are: a. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic. b. Temperature. Generally, chemical sanitizers work best in water that is between 55 F (13 C) and 120 F (49 C). c. 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. Characteristics of ideal chemical sanitizer Approved for food contact surface application Have a wide range or scope of activity Destroy microorganisms rapidly Be stable under all types of conditions Tolerate a broad range of environmental conditions Readily solubilized and possess some detergency Low in toxicity and corrosivity Inexpensive Don’t you know that heat sanitizing has several advantages over chemical sanitizing agents? It’s because it: can penetrate small cracks and crevices; is non-corrosive to metal surfaces;  is non-selective to microbial groups; leaves no residues; and is easily measurable. Advantages and Disadvantages of Different Chemical Sanitizers Chemical Concentration Contact Advantage Disadvantage Time Chlorine 50ppm in water 7 Effective on a wide Corrosive, irritating to the between 75% seconds variety of bacteria; highly skin, effectiveness and 100% effective; not affected by decreases with increasing hard water; generally pH of solution; deteriorates inexpensive during storage and when exposed to light; dissipates rapidly; loses activity in the presence of organic matter Iodine 12.5-25ppm in 30 Forms brown Effectiveness water that is at seconds color that indicates decreases greatly with an least 75 F strength; not affected by oncrease in pH most hard water; less irritating active at pH 3.0; very low to the skin than is acting at pH 7.0); should chlorine; and activity not not be used in water that lost rapidly in the is at 120 F or hotter; and presence of the organic might discolor equipment matter. and surfaces Quaternary U to 200ppm in 30 Non-toxic, odorless, Slow destruction of some Ammonium water that is at seconds colorless, noncorrosive, microorganisms; not Compounds least 75 F nonirritating; stable to compatible with some heat and relatively stable detergents and hard water. in the presence of organic matter; active over a wide pH range 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. 10 Steps in Organizing Kitchen Cabinets 1. Pretend it has a glass door and that everyone is going to see what’s inside. 2. Remove all the equipment and scrub shelves with soapy water. 3. Think about what you reach most often and make sure it gets a position that’s easy to reach. 4. Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing out and straight. (Jeff Lewis-Style) 5. Take a step back after one shelf is done and make someone else look at what you’ve done. 6. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination  7. Cups, bowls, and glasses must be inverted for storage. 8. 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. 9. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to chipping. 10. Drawers must be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable. Learning Outcome 2 Clean and Sanitize Kitchen Premises The lesson deals with the various types of chemicals and equipment for cleaning and sanitizing premises and first aid procedure for accidents caused by chemicals. Specifically after this module you will be able to: 1. Recognize kitchen premises to be cleaned and sanitized; 1. Classify and describe the uses of cleaning agents; 2. Clean the kitchen area in accordance with food safety and occupational health regulations; 3. Use cleaning agents in sanitizing kitchen premises; 4. Follow safety and first aid procedures. Cleaning your kitchen’s working premises regularly is important to keep it look its best and make it free from germs and bacteria that usually accumulate in the kitchen area during food preparations. Several surfaces around the kitchen such as walls, floors, shelves and other surfaces must always be cleaned and sanitized safely using the proper materials to reduce environmental deficiencies. Types of Sanitizers and Disinfectants There are various types of chemicals used for sanitizing and disinfecting equipment, and first aid procedures for accident caused by chemicals. 1. Chemical a. chlorine b. carbolic acid c. ammonia d. detergents e. dishwashing liquid  f. timsen g. soap h. alcohol i. boric acid 2. Heat Sanitizer a. hot water b. steam c. dry heat d. UV light (ultraviolet light) e. filtration Procedure for disinfecting premises a. Preliminary cleaning is required b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth. c. Sponge on mop or allow to air dry. d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush, sponge or cloth. Avoid inhaling sprays. e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove top with potable water before rinse. First aid procedure caused by chemical poisoning What to do? If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh air immediately If the person swallowed the poison, remove anything remaining in the mouth. If the suspected poison is a household cleaner or other chemical, read the label and follow instructions for accident poisoning. If the product is toxic, the label will likely advise you to call the hospital/doctor. Follow treatment directions given by poison centers. If the poison is spilled on the person’s clothing, remove the clothing and pour the body with continuous tap water. Precaution: Don’t administer Ipecac syrup on anything. The total facility cleaning and maintenance program of a food service department must be planned to reflect concern for sanitation as “a way of life”. Facility sanitation results can be obtained through: Establishing high standards  Rigid scheduling of assignments that are clearly understood by workers. Ongoing training Proper use of cleaning supplies Provision of proper materials and equipment to accomplish tasks, and Frequent meaningful inspections and performance reviews. Regular cleaning of counter tops and floors needs to be done daily and is usually assigned as part of regular daily duties. Other cleaning tasks that need to be done less frequently must be scheduled and assigned as needed for instance, daily, weekly, monthly. General cleaning of floors, windows, walls and certain equipment should be assigned to personnel and it is often done in cooperation with the housekeeping and maintenance departments of the organizations. Each of the duties on the assignment list must be explained in detail on a written work sheet or “job breakdown” for the employee to follow. Job breakdown includes name of the task, tools and equipment and materials to be used, and a step by step list of what to do and how to do it. All food contact equipment’s, containers and utensils must be cleaned thoroughly after each use. This is especially true of meat grinders, slicers, cutting boards, knives, mixers, peelers, dishwashing machines and stationary can openers in order to prevent any cross-contamination. How To Keep Your Kitchen Clean And Safe Although they are not visible threats, the many micro-organisms waiting in your kitchen can infect your cooking and eating, and consequently have a negative effect on your health. Food poisoning and diarrhea are just some conditions which might be caused by preparing food in a dirty, germ-infested kitchen. In order to prevent these, you need to make sure that your kitchen is kept clean and safe from bacteria and other germs. Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay. 1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you don't use any more, as unused appliances would only tend to gather dust. Be sure that any appliances which are still maintained and used are stored in a safe place that is out of reach of children. 2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old and rotten food and clean shelves and racks. Look at expiration dates and be sure to label any containers of homemade food or leftovers. Don't make a habit of keeping food for too long in the fridge; rotten food will breed bacteria, and may even contaminate fresh food that is kept in the same area. 3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do this every day. 4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs which might have remained even after you emptied out the rubbish will die and cannot multiply. Also, this will remove any foul smells which might be emanating from the trash bin. 5. Use separate chopping boards for different kinds of food. Keep separate chopping boards for your meat and your vegetables to reduce the spread of bacteria. Clean the meat chopping board extra carefully, especially after cutting chicken, as raw food has a higher tendency of containing bacteria. 6. Change the dishcloth you wipe surfaces with every day. Use a different cloth for surfaces than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use separate towels for hands and dishes, and change both of those regularly, too. 7. Use a paper towel for any mess that is particularly likely to cause contamination, such as raw meat or eggs, and anything that has fallen on the floor. It is better to use cleaning material that you can easily throw out after and prevent from contaminating other food, instead of using towels or sponges which you would still be likely to use again afterwards. 8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If something has spilled, make sure to mop it right away instead of letting the mess stay there. Aside from making sure that germs do not use the spillage as a breeding ground, immediate mopping would also prevent unwanted accidents such as slipping from occurring. 9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria. Wash dishes with hot water and soap as soon as you're done using them. 10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and controls, and light switches in and around your kitchen with cleaning agents. Even if they seem clean to the naked eye, they may already be harboring bacteria. 11. Wash your hands before handling food and again if you sneeze or cough, blow your nose, go to the bathroom, or touch high-use surfaces. Safety measures The following are safety measures that you should do when using cleaning agents: 1. Ensure adequate ventilation. 2. Have knowledge of basic first aid. 3. Wear cotton clothing to cover your limbs and other parts of your body that might be exposed to the cleaning agent. 4. Wear suitable footwear–it should be closed in and have a steel toe. 5. Wear industrial strength, thick plastic or rubber gloves. 6. Wear protective eye and face wear. Can you think of any more safety measures? Storage and security of chemicals The following are recommendations for the storage and security of chemicals and cleaning agents: 1. Keep them in a separate area, away from food and other products. 2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food products. 3. Store in a cool, well-lit and well ventilated room. 4. Do not store near heat. 5. Do not keep punctured aerosol cans. 6. Store chemicals with lids tightly on. 7. Make sure chemicals and other cleaning agents are clearly labelled, specifying their content and use. 8. Ensure that the use by date or manufactured date is clearly readable. 9. Storage containers should be free of corrosion and moisture. 10. The storage area should be kept secure and locked when not in use. 11. Always store chemicals in designated container. 12. Do not mix chemicals. How many more can you think of? Here’s a situation you can refer to when you experienced same case. When you accidentally splashed liquid detergent in your classmate’s eye. You should irrigate the eye with running water or an eye wash bottle for at least 15 minutes then cover the eye with a light gauze eye patch. Then take him to a hospital or doctor.