Clean and

maintain
kitchen tools,
equipment,
and premises.
 CLEANING

• Is the process of removing

food and other types of soil
from a surface , such as a
dish, glass, or cutting
board.
4 CATEGORIES OF CLEANING
• Detergents
• Solvent cleaners
• Acid cleaners
• Abrasive cleaners
• Used detergents to
routinely wash tableware,
surfaces, and equipment.

• Detergents can penetrate

soil quickly and soften it.

• Examples include
dishwashing detergent
and automatic dishwasher
detergents.
• Used periodically
on surfaces where
grease has burned
on.

• Solvent cleaners
are often called
degreasers.
• Used periodically on
mineral deposit and
other soils that
detergents cannot
remove.

• These cleaners are

often used to remove
scale in ware washing
machines and steam
tables.
• Use these cleaners
to remove heavy
accumulations of
soil that are difficult
to remove with
detergents.

• Some abrasive
cleaners are
disinfect.
 SANITIZING

• It is done using heat , radiation,

or chemicals. Heat and chemicals
are commonly used as a method
for sanitizing in a restaurant.
 CHEMICALS

• Chemicals that are

approved sanitizers are
chlorine, iodine, and
quaternary ammonium.
 Cleaning and Sanitizing
Utensils
• Washing
• Sanitizing
• Drying
Utensils such as
cutting boards,
bowls and knives
need to be
thoroughly washed
in warm soapy
water.
Dishwasher is very effective
at sanitizing if it has a hot
wash and drying cycle.

Follow the instructions on

the container carefully, as
different sanitizers work in
different ways.
 Guidelines for using
cleaning products safely
• Store all cleaning products in a locked
storeroom or secure place.

• Use the correct PPE to protect yourself

from splashes or spills.
• Put all cleaning products back where
they belong after you have finished
using them.

• Don’t use cleaning chemicals near

food.
• Never store chemicals in food
containers.

• Never light a cigarette or a match

near chemicals or chemical storage
areas.
• Never smell a chemical as you might burn
inside your nose or faint.

• Follow the manufacturer’s instructions

exactly when using and diluting chemicals
(mixing them with water).
• Always read warning signs or
labels about cleaning products.

• If you don’t know what a

chemical is, don’t use it.
• Always put the chemical into
water rather than water into the
chemical, so there is no
splashing.
• Use the correct lifting method for
heavy containers of chemicals. Bend
from your knees, not from your back.
Or ask someone to help you.
 Cleaning
equipment
 Broom

• Used for sweeping

dirt and other
rubbish off floors
and other surfaces.
Dustpan and brush

• Used for sweeping

up small spills and
collecting dust and
dirt swept into a
pile.
 Mop and bucket
• Used for washing smooth floors such
as tiles with water after sweeping or
vacuuming.

• Mop buckets often have rollers to

remove excess water from the mop
head.
Cleaning cloths
• Used for wiping and
polishing wet or dry
hard surfaces such as
benches, furniture and
sinks.
Scourer and scraper
• Used for cleaning
saucepans, stove
tops and hard to
remove dirt.
 Scrubbing brush

• Used to clean areas that

are very dirty, such as a
floor where something
has been spilt.
Window squeegee

• Used for cleaning

windows, including
windows which are
high up.
 Dusters
• Cleaning surfaces
where there is dust,
light dirt or
cobwebs.
 Disposable gloves
• Wear to protect your
hands when cleaning
and also when
handling chemicals.
How to Clean
and Sanitize
CLEANING
KITCHEN
PREMISES
 FLOORS

• Collect loose dust by sweeping the

kitchen floor daily with a broom or
static sweeper and wiping down
counter tops, tables and other
surfaces with cleaning rag.
 WALLS

• Before washing the walls, you will need

to remove any loose dirt and dust.
Cleaning without these will result in
creating and spreading mud. This will
create a larger mess than you started with.
 BENCHES AND WORK
SURFACES

• Clean and disinfect food preparation

are countertops or working tables,
serving counters for meals, and the
table and seats after each use.
 CABINETS AND
COUNTERS

• Whether they contain food or kitchen supplies,

you should clean your cabinets out every once in
a while. Throw away expired items and wipe the
bottom and sides of the cabinets down with a wet,
soapy rag to remove dust, crumbs, and many
others.
 CLEANING THE
SINK

• Do all your dishes.

• Wipe the basin and fixtures of the
sink down.
• Clean around the faucet.
• Get rid of minerals deposits.
HOUSEHOLD
METALS
 Iron Pots, Pans and Utensils

1. Wash with soap and water, using a

stiff brush, scouring powder, or
steel wool.
2. If rust remains, wipe items with an
oil-saturated cloth or a
commercial rust remover. If using
a commercial rust remover, be
sure to follow the label
instructions.
3. Wash again in hot, soapy water
and then rinse and dry thoroughly.
Stainless steel, Nickel-
Cooper Alloy or Chrome-
plated Metals
 Wash thoroughly and polish with a
fine-powdered cleanser. If hardware is
broken and the base metal is exposed
and rusted, wipe with kerosene. Then
wash and dry the surface of the metal.
Wax after each use to prevent further
rusting.
 Aluminium Pans and Utensils
1. Wash thoroughly with hot soapy water.
2. Scour any unpolished surfaces, such as the insides
of pans, with soapy steel wool pads. However, do not
scour plated aluminum surfaces because it might
remove the finish.
3. Sanitize in a bleach solution (1 tablespoon unscented
chlorine bleach per gallon of warm, not hot, water).
4. To remove dark stains from aluminum pans, fill the
pan with water. Add 1 tablespoon vinegar or 2
teaspoons cream of tartar for each quart of water.
Boil for 10 to 15 minutes, scour with steel wool, wash
with soap, rinse, and dry.
DISHES, UNTENSILS
AND COOKING
EQUIPMENT
DISHES, UNTENSILS AND
COOKING EQUIPMENT
• Dishwashing is the process of cleaning, utensils used for cooking, and
eating. Dishwashing typically refers the process of washing dishes by
hand rather than using an automated dishwasher.

Follow the steps below:

1. Scrape food off surfaces before washing.
2. Wash the dishes or equipment in hot, soapy water. Use clean dishcloths each
day. Do not use sponges because they can harbor germs.
3. Rinse the dishes well in clean, hot water, so that no soap is transferred to the
chlorine bleach solution.
4. Do not mix bleach with soapy water. Soap stops bleach from sanitizing.
DISHES, UNTENSILS AND
COOKING EQUIPMENT
5. Sanitize the dishes by using either the chlorine bleach solution or hot
water method
6. The dishes and equipment to air dry. Do not dry with a cloth or towel,
as this may spread germs.
7. Wash cupboards and other surfaces that come in contact with
floodwater with soapy water. Then rinse and wipe surfaces with a
disinfecting solution. Remember, cupboards and other surfaces must
be cleaned and disinfected before you can store foods, dishes, or
cooking utensils in them.
KITCHEN
APPLIANCES
 Cleaning the stovetop
1. Wipe off the burners. Whether it is a gas or electric stovetop, you will
have to give the burners a clean now and then. Gas burners can be
removed and washed by hand with warm water and soap. For electric
burners, use a damp sponge to wipe off debris. The type of grate will
also determine how you wash the burners. If you have an uncoated
grate, use a scouring pad to clean the grate. If you have a coated
grate, use a soft sponge.
2. Wipe down the stove surface. Use a sponge and soap, or use stain
remover to really break down those stains. In general, if grease of
any kind spills on the stovetop, clean it up right away as it gets much
more challenging to remove as it hardens.
3. The control knobs and wash them in the sink using warm water and mild
dish soap. Avoid using a soap that has any abrasives or ammonia in it, as
these components will wash away the markings on the knobs.
4. Wipe down the outside of the vent hood. Use a soapy cloth to clean the
outside of the vent hood. Wash away the suds with a damp cloth and then wipe
dry with a dry cloth. Once a month, remove the vent filters and soak them in
warm, soapy water. Gently scrub to clean, and then let them dry thoroughly
before putting them back. If you have a stainless steel hood, use a cleaning
product meant to be used on stainless steel.
Cleaning the oven
1. Remove the grates from the oven. Fill a tub or bucket with warm water and
soap and let the grates soak for several hours so that anything coated on
the grates will be to scrub off. Use a scouring pad to scrub the length of the
grates.
2. You should deep-clean your oven every few months or as soon as it starts
to produce a lot of smoke while you are cooking something. An effective
oven cleaning mixture is made up of 4 cup salt, 3/4 cup baking soda, and
1/4 cup water. Cover any bare metal or clog openings with foil so that they
do not get damaged by the mixture.
3. If you have an electric stove, remove the racks and put the oven on
cleaning mode. When the cycle has ended, use a damp cloth to remove any
residue left by the cleaning cycle.
4. Spread the mixture all over the inside of the oven and let it sit there
overnight. Use a plastic spatula to wipe the mixture off. Wipe the oven clean
with a rag. Replace the racks when they are dry.
 Cleaning the refrigerator

1. Remove all of the contents of the fridge. Sort through each item to make sure
that it has not yet expired. Throw out any items that have gone bad. If possible,
do this before going grocery shopping so that the old expired stuff can be
thrown out, thus making space for new groceries.
2. Make a mixture of two tablespoons baking soda and one quart water. Dip a
sponge in the solution and then wipe down all of the surfaces of the fridge,
making sure to really scrub out any sticky stains. Make sure to wipe down
every drawer and shelf, not just the main part of the fridge.
3. Wipe the solution away with a damp cloth. Dip a clean rag in water and use it to
wash away any residue left behind by the baking soda solution. Use a clean
towel to dry each surface.
4. Leave a box of baking soda in the fridge. If you feel like your fridge is
constantly suffering from bad smells, open a box of baking soda and leave it
on one of the middle shelves of the fridge. Baking soda absorbs odors and will
make your fridge smell and fresh.
Cleaning the freezer

1. Unplug the whole refrigerator. After you have done this, remove your
frozen items and check to make sure they have not expired. Throw
the expired ones out and put the rest in a cooler while you clean.
2. Combine one cup of water, one teaspoon dish soap, and one
teaspoon white vinegar. Shake the solution well to mix it together. If
possible, put the solution in a spray bottle so that you can just spray
the whole freezer.
3. Spray the freezer with the mixture. Make sure to dowse every surface.
If you do not have a spray bottle, dip a clean rag or sponge in the
mixture and wipe down every surface. Once the freezer has been
wiped down, wipe it off with paper towels. Plug the refrigerator back
in and restore your frozen goods to their proper places.
 SMALLER APPLIANCES
Microwave oven

1. Remove the glass tray from the microwave and wash it by hand or in the
dishwasher.
2. Wipe down the inside of the microwave using a mild dishwashing liquid,
general all-purpose cleaner, or a mild baking soda solution. If there is
built-up dirt and you're having a hard time removing, try placing a
microwave safe bowl containing 1 cup of water and cup of vinegar in the
microwave and boil it for 2-3 minutes.
3. Turn off the microwave and leave the bowl there for 15 minutes with the
door closed.
4. Remove the bowl from the microwave and again wipe down the inside.
The built-up dirt should be easy to remove now.
 Dishwasher

1. Place a coffee cup filled with vinegar in the dishwashing rack

and run it through a complete cycle, using the hottest water
setting available. If your dishwasher still does not smell right,
try this: sprinkle a cup of baking soda around the bottom of
the tub and again run it through a complete cycle using the
hottest water. If your dishwasher has a filter in the bottom,
pull it out, rinse it, and clean it thoroughly.
2. Wipe down the outside of the dishwasher using a mild
detergent. And, do not forget to clean the top, bottom, and
side edges of the door.
 Blender

1. Remove the blender from the base. Remove the lid. Unscrew the bottom
component, being careful with the blade. Remove the gasket seal and the
blade.
2. Wash the jar. The jar of the blender is the main portion and where most
of the cleaning will need to happen. Use warm soapy water and a dish
rag or sponge. Rinse thoroughly. Dry carefully. The jar of the blender can
also be washed in the dishwasher on the top rack, although
handwashing is faster and reduces the risk of breakage and scratching.
3. Wash the other small pieces. The gasket seal, cutting blade, and locking
ring all need to be washed as well. Use warm soapy water and take care
to watch the sharp edges of the blade. Rinse thoroughly and dry.
4. Run the blender for stuck on items. If your blender sat for a
while without being cleaned, you may have some dried stuck on
food to contend with. Mix a 1:1 ratio of baking soda and water,
and run it through the assembled blender. Dump out the
solution. Take apart the blender. Follow the steps above for
washing the components.
5. Clean the motor housing. Wipe the motor/base of the blender
with a warm, damp cloth. Never submerge the motor/base in
water. It is not safe to put in the dishwasher, either. A wipe-down
is all it needs. Remember to wipe down the cord periodically and
to check it for damage.
Coffeemaker

1. Fill the water reservoir with a mixture that's half distilled

white vinegar and half water.
2. Turn on the coffeemaker. Let several cups run through, then
turn it off and let sit for an hour.
3. Start the machine again to complete the cycle, discarding the
vinegar mixture afterward.
4. Run plain water through the coffeemaker a few times until the
vinegar odor disappears.
5. To clean the carafe and filter basket, place in the top rack of
the dishwasher.