Lesson 2: Maintenance of Kitchen Tools, Equipment and Work Areas
Lesson 2: Maintenance of Kitchen Tools, Equipment and Work Areas
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introduction
introduction
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 is the process is the process of removing food and other types of soil from a surface, such as 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 of them can be on a food contact surfaces.
For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used because they will leave an unsafe residue. The label should indicate if the product can be use on a food contact surface.
objectives
objectives
At the end of the lesson the students should be able to:
Identify the different cleaning agents and sanitization chemicals.
Demonstrate proper cleaning and sanitizing of kitchen utensils and tools.
Value the importance of cleaning and sanitizing kitchen tools and paraphernalia.
categories of cleaning agents
categories of cleaning agents
keep in mind!
keep in mind!
Detergents
Detergents
use these cleaners to routinely wash tableware, surfaces and equipment. Detergent can penetrate soil quickly and soften it.
Solvent cleaners
Solvent cleaners
use periodically on surfaces where grease has burned on. These cleaners are often called “degreasers.”
Acid cleaners
Acid cleaners
use periodically on mineral deposits and other soil that detergents cannot remove. These cleaners are often used to remove scale in washing machines and steam tables.
Abrasive cleaners
Abrasive cleaners
use these cleaners to remove heavy accumulation of soil that are difficult to remove with detergents. Some abrasive cleaners also disinfect.
sanitizing methods
sanitizing methods
Heat
Heat
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.
Chemicals
Chemicals
Approved sanitizers were chlorine, iodine, and quaternary ammonium. The effectiveness of chemical sanitizers is based on the following factors such as concentration, temperature, and contact time.
CHEMICAL SANITIZERS
CHEMICAL SANITIZERS
Chlorine - Diluted chlorine bleach is a very effective sanitizer. The amount needed is very small and no chlorine residue will be left behind using a concentration of 1 scant teaspoon of chlorine bleach to 1 quart of water.
Iodine - Iodine can be used to clean things directly. Additionally, it can be added to a solution of other cleaning agents to make it stronger, and it can also be used on its own.
Quaternary Ammonium Compounds - Unlike bleach-based sanitizers, quats can often effectively kill germs on surfaces that have not been fully washed and rinsed. The quat solution usually must remain on the surface to be sanitized for at least 10 minutes, and it also may have to be rinsed off before food can be placed on said surface. Be sure to always read the directions for whichever solution you plan to use, as instructions can differ between individual products.
CLEANING AND SANITIZING UTENSILS
CLEANING AND SANITIZING UTENSILS
There are three steps needed to effectively clean and sanitize utensils:
• washing;
• sanitizing; and
• drying.
Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy water. After washing, the utensils should look clean and there should be no food or anything else visible on them. Effective cleaning will remove most of the dangerous bacteria present. Sanitizing will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If you do not have a dishwasher, you will need to sanitize in a sink using a chemical sanitizer or very hot water. If using a chemical sanitizer such as a sodium hypochlorite– or quaternary ammonium–based solution, ensure that it can be safely used for sanitizing eating, drinking, and cooking utensils. Follow the instructions on the container carefully, as different sanitizers work in different ways.
If you are using very hot water, take extra care to avoid being scalded. All utensils must then be thoroughly dried before they are re-used.
Air-drying is best but tea towels can be used if they are clean. If you are washing up at an event being held outdoors, make sure you have access to plenty of hot water. If hot water is not available, disposable eating and drinking utensils should be used and enough cooking utensils provided to last the duration of the event so that washing up is not necessary.
WASHING
WASHING
SANITIZING
SANITIZING
DRYING
DRYING
REFERENCES
REFERENCES
Viraque et al., (2020). Cookery Exploratory Learning Module. Department of Education Valenzuela.
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