CLEANING AND SANITIZING
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.
Categories of Cleaning agents:
1. Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil
that are difficult to remove with detergents.
Sanitizing - is done using heat, radiation, or chemicals.
Heat and chemicals - are commonly used as a method for sanitizing in a restaurant;
radiation rarely is.
Sanitizing Methods:
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. If hot water is used
in the third compartment of a three-compartment sink, it must be at least 171oF
(77oC).
Chemicals - Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:
Concentration -- The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
Temperature -- Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).
Contact time -- In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer for the recommended length of
time.
Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution, one
must first determine which chemical is being used -- chlorine, iodine, or quaternary
ammonium. Test kits are not interchangeable so check with your chemical supplier to be
certain that you are using the correct kit. The appropriate test kit must then be used
throughout the day to measure chemical sanitizer concentrations.
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 sanities 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.
Cleaning kitchen premises
Things You'll Need
Broom
Cleaning rags
Bucket
Instructions
1. 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 a cleaning
rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp
mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor. Let your floor
air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
1/2 cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let
fresh air circulate, which is especially useful when cooking strong-smelling foods.
