Q1-W2-Clean and Sanitize Kitchen Tools and Equipment

Clean and sanitize
kitchen tools and

equipment
OBJECTIVES
1. I D E N T I F Y THE CHEMICALS TO BE UTILIZED
IN CLEANING AND SANITIZING KITCHEN
TOOLS AND EQUIPMENT
2. P R E PA R E CLEANING AGENTS IN
ACCORDANCE WITH MANUFACTURER’S
INSTRUCTIONS
3. C L E A N AND SANITIZE KITCHEN TOOLS IN

ACCORDANCE WITH PRESCRIBED
STANDARDS
4. S T O R E CLEANED KITCHEN TOOLS AND

EQUIPMENT S A F E LY IN THE D E S I G N AT E D
S PAC E
What is cleaning?
Cleaning involves removing soil or any undesirable materials like stains, spots in your
kitchen tools and equipment. Soil is made up of dirt, dust and scraps of foods .
There are four types of soil that can be present in your used kitchen utensils, they are..
1. Salt
2. Sugar
3. Fat
4. Protein from meats and fishes

Soil can be soluble, slightly soluble or insoluble in water, acid and alkali. Solubility means
the ability of soil to be dissolved in a solution. Soil can be easy or very difficult to remove
that is why it is important to use the correct cleaner to remove them.
Soils that are from food scraps are called Organic soil. There are other kinds of soil like rust from old griller
or alkaline deposits found in most of faucets with hard water supply. These kinds of soil are called inorganic
soil.
Organic soil – food scrap like coffee, ketchup, oil, etc.
Inorganic soil – hard water deposit, rusts

Type of soils Soils Subclass Examples
Types Of Cleaning Compound
Different cleaning agents are all over the market. It is important that you know the type of the cleaning agent and what type of soil
it is used for.
1. Alkaline Cleaning Compound - have a pH level between 7 (neutral) and 14 (most alkaline)
• Strongly alkaline cleaners
o they are known as caustic soda
o used to remove heavy soils such as those in commercial ovens but
o not good at removing mineral deposits.
o not used as manual cleaners because they can be harmful to people and equipment
• Heavy-duty Alkaline
o Known also as sodium carbonate
o have moderate dissolving power
o slightly corrosive or not corrosive at all.
o very good at removing fats but do not remove mineral deposits
• Mild Alkaline Cleaners
o also known as sodium bicarbonate
o used to clean lightly soiled areas by hand.
o good at softening water but do not remove mineral deposits
2. Acid Cleaning Compound – remove materials that are dried on or encrusted on surfaces and dissolve mineral scales.
They are especially good at removing mineral deposits formed by alkaline cleaning compound
Strong Acid Cleaners
o corrode concrete, most metals and fabrics
o produce corrosive, toxic gases when heated which can
damage the lungs. Ex: phosphoric acid and hydrofluoric
Acid
Mildly Acid Cleaners
o slightly corrosive and may cause sensitivity reaction.
o good manual cleaners,
o more expensive and can soften water. Ex: levulenic acid,
hydroxyacetic acid, acetic acid, gluconic acids.

3. Solvent Cleaners – based on ether or alcohol. They work well with soils caused by petroleum
products such as lubricating oils and greases
4. Soaps and Detergents - soaps and detergents emulsify fats, oils and
grease so that they are easily washed away. Soaps and detergents usually
contain chemical builders to make them clean more effectively.
Chemical builders are usually alkaline

SANITIZING KITCHEN TOOLS
AND EQUIPMENT
Manual Dishwashing
You can properly wash your dishes in a three-compartment sink by following these steps
1. Scrape
- Scrape, sort, and pre-rinse before washing.
2. Wash in the first compartment
- Wash with warm water and detergent solution capable of removing grease.
3. Rinse in the second compartment
- Rinse with clean water that is at least 43°C (109°F).
4. Sanitize in the third compartment
- Sanitize with clean warm water.
- Soak for at least 45 seconds in one of the following:
a. 24°C (75°F) water with 100ppm chlorine.
b. 24°C (75°F) water with 200ppm quaternary ammonium.
c. 24°C (75°F) water with 25ppm iodine.
- Use test papers to check your sanitizer solution strength.
- 77°C (170°F) water only.
- Use a thermometer to check the temperature.
5. Air Dry
- Do not towel dry
Storing Cleaned and Sanitized 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.
Steps in Organizing Kitchen Cabinets
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’s easy to
reach.
3. Take a cabinet full of glasses and line them up by color. Make sure the entire front is
facing out and straight. (Jeff Lewis-Style)
4. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
5. Cups, bowls, and glasses must be inverted for storage
Remember to wash your hands before storing cleaned and sanitized kitchen tools and
equipment.
This will prevent recontamination of the cleaned and sanitized items.
Performance Task 2
Make a video presentation on how to do manual dishwashing. Send your output to my gmail
account or in the designated folder in your Google Classroom.
Manual Dishwashing
Supplies and Materials:
• Clean hot water
• Cleaning agents
• Household bleach
• Measuring cup
• Scouring pad
• Apron
• Hairnet
Equipment:
• 3 sink system (for washing, rinsing and sanitizing)
• Drying rack
Steps and Procedure:
1. Prepare the sinks.
2. Fill the 1st sink or dishpan with clean, hot water at about 110°F then add good dish
soap/detergent.
3. Fill the 2nd sink with hot water (110°F)
4. Fill the 3rd sink with water (75°F). Add household bleach following manufacturer’s
recommendation (1 oz. per 1 gal of water)
5. Scrape dishes to remove leftover food - use a rubber spatula or paper towel
6. Wash "in order," starting with lightly soiled items. Start with glasses, cups, and flatware first then
followed by plates/bowls and serving dishes. End with cookware/pots and pans. Don’t forget to
wash the bottom of the pan.
7. Rinse suds and residue with clean hot water. Rinse by dipping in a rinsing sink or pan (2nd sink).
8. Sanitize by dipping in a sanitizing sink (3rd sink).
9. Air dry. Only use clean towel only when glassware or flatware is spotted or filmed

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Clean and sanitize

kitchen tools and

3. C L E A N AND SANITIZE KITCHEN TOOLS IN

4. S T O R E CLEANED KITCHEN TOOLS AND

4. Protein from meats and fishes

Organic soil – food scrap like coffee, ketchup, oil, etc.

Inorganic soil – hard water deposit, rusts

Strong Acid Cleaners

o corrode concrete, most metals and fabrics

o produce corrosive, toxic gases when heated which can

damage the lungs. Ex: phosphoric acid and hydrofluoric

Mildly Acid Cleaners

o slightly corrosive and may cause sensitivity reaction.

o good manual cleaners,

o more expensive and can soften water. Ex: levulenic acid,

hydroxyacetic acid, acetic acid, gluconic acids.

contain chemical builders to make them clean more effectively.

Chemical builders are usually alkaline

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