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MAINTAIN APPROPRIATE
KITCHEN TOOLS,
EQUIPMENT, AND
PARAPHERNALIA
SANITIZING - is done using heat, radiation, or
chemicals. Before you sanitized the item, it must be
washed properly because 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.
The following are chemicals to be used in cleaning and sanitizing kitchen tools and
equipment.
1. DETERGENTS. These are substances used to wash tableware, surfaces and equipment.
Detergent can penetrate soil quickly and soften it. Examples include dishwashing
detergent and automatic dishwasher detergents.
2. SOLVENT CLEANERS. These are often called degreasers that work best in cleaning
utensils with burnt food and greasy surface. These products are alkaline based and are
formulated to dissolve grease.
3. ACID CLEANERS. They are used to remove mineral deposits and other stubborn dirt
that cannot be removed with detergents. These products vary depending on the specific
purpose of the product.
4. ABRASIVES. These are generally used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvent and acids. These products must be carefully
used to avoid damage to the surface being cleaned.
STEPS IN WASHING DISHES
1.Wear rubber gloves if you have dry hands or other
skin problem.
2.Scrape all the large pieces on the surfaces and place
it in a garbage can.
3.Stack the dishes in the proper order namely:
glassware, silverware, chinaware, and utensils.
4.Fill in 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 (66°C/150°F or above) so not to scald
yourself.
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. 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 burnt 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 them.
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 dish drainer
and dishpan. Any rags, dish cloths or sponges need to be left out to air
dry. Remember to replace sponge and rags frequently.
How to Clean, Remove Stains, Sanitize and Store Cutting Board:
➢ Cleaning the cutting board After using the cutting

board, scrape away any remaining bits of food using
metal scraper or spatula. Scrub the board with hot,
soapy water thoroughly. Allow the board to air dry.
➢ Removing stains from the cutting board Wet the
stained area with water and sprinkle it with salt. Rinse
the salt from the cutting board with clean water. Use a
clean nylon scrubbing sponge to scrub the paste on the
stained area of the cutting board. Rinse the board clean
and wipe with dry cloth.
➢ Sanitizing cutting board Plastic and wooden
cutting boards can be sanitized using diluted liquid
chlorine bleach solution. You may use a vinegar
solution in place of the bleach solution.
➢ Storing cutting board Cutting board should be
stored vertically or in upright position.
Methods of Cleaning Equipment:
Foam - this is to increase the contact time of chemical solutions to improve
cleaning with less mechanical force.
Clean In Place (CIP) - It 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 basin 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 part of filters and part of other
equipment. This requires disassembly for proper cleaning. Parts remove for
cleaning are placed in a circular 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.
Here’s how to sanitize kitchen equipment.
 Equipment Sanitation Procedures Range Remove all
burnt sediments and wipe grease from top of range
after each use.
 Scrape grease from curbs and opening hinges.
 When cool, wash top of range. Run oiled cloth over
top of range.
 Clean oven by removing grates, scraping off food
deposits, washing and drying. Keep burners clean. RANGE
 Gas burners can be soaked and scrubbed with stiff
brush while electric burners should be cleaned with a
brush or with a damp cloth.
SLICERS
 Clean immediately after using,
especially after slicing vegetables and
nuts.
 Remove all parts to clean.
 Dry and knives after cleaning with oil-
damped cloth.
 Wash carriage slides thoroughly. Wipe
outside with cloth.
 Clean table and pedestal under slicers.
Replace guard after cleaning.
REFRIGERATOR
 Wipe up spilled foods
immediately.
 Wash inside shelves and trays at
least twice a week with baking
soda.
 Rinse and dry thoroughly.
 Flush drains weekly.
SINK AND DRAINS
 Keep outlet screened at all times.
Clean and replace greased tray
regularly.
Use force pump if drain is slow.
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.
2. Chemicals. Approved chemical sanitizers are chlorine, iodine, quaternary
ammonium. There are three factors that influence the effectiveness of chemical
sanitizers:
a. Concentration - Too little sanitizer will be inadequate in
reducing harmful microorganisms and too much
can be toxic.
b. Temperature - Generally, chemical sanitizers work best in water
that is between 55°F(13°C) and 120°(49°C).
c. Contact Time - The cleaned item must be in contact with the
sanitizer for the recommended length of time in order for the
sanitizer to kill harmful microorganisms.
Cleaning your kitchen regularly is important not only to keep it looking its best, but also to
remove all the germs and bacteria that accumulate regularly in the kitchen area. Here are ways
to maintain the cleanliness of your kitchen and keep bacteria away:
1. Remove unnecessary clutter from surfaces. Unused appliances would only tend to gather
dust.
2. Keep your refrigerator clean and tidy.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
4. Wash and disinfect your rubbish bin once a week.
5. Use separate chopping boards for different kinds of food.
6. Change the dishcloth you wipe surfaces with every day.
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.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly.
9. Don’t leave dirty kitchen tools to spoil where they can attract harmful bacteria.
10.Wash surfaces that get touched.
11. Wash your hands before handling food

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MAINTAIN APPROPRIATE

➢ Cleaning the cutting board After using the cutting

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