CLEANING AND

SANITIZING
• Cleaning is the
process of WHAT IS
removing visible CLEANING?
dirt, dust and other
soils from surfaces.
It is typically
completed with a
cloth or wipe in
conjunction with a
detergent, soap or
solvent.
• Cleaning WHAT IS
should always
be performed CLEANING?
before
sanitizing,
disinfecting
and sterilizing
because it
improves the
effectiveness
of each
process
• Sanitizing reduces
the amount of
bacteria on a WHAT IS
surface, it lowers
the amount of
SANITIZING?
bacteria on a
surface to a safe
level as judged by
public health
standards.
• Sanitizers are
often used on
food contact WHAT IS
surfaces SANITIZING?
because they
contain less
harsh
chemicals in
comparison to
disinfectants.
Why do we need to clean and
sanitize?
• Food Safety

• Health and
Hygiene
• Preventing
Spoilage

Odor Control
• Aesthetics
And
Presentation

• Equipment
Longevity
• Compliance
with
Regulations

• Peace of Mind
Choose the best answer for each
question based on the provided
information about cleaning and
sanitizing.
[Link] is the primary goal of cleaning?
a) To eliminate all microorganisms from surfaces.
b) To remove visible dirt, dust, and other soils from
surfaces.
c) To completely sterilize surfaces.
d) To minimize the need for sanitizing.
2. Why is cleaning performed before sanitizing,
disinfecting, or sterilizing?
a) It is not necessary to clean before these processes.
b) It improves the effectiveness of each process.
c) Cleaning is a separate process and doesn't affect the
others.
d) It only saves time during the other processes.
[Link] is the main purpose of sanitizing?
a) To completely eliminate all microorganisms from
surfaces.
b) To remove visible dirt and dust from surfaces.
c) To reduce the amount of bacteria on a surface to a safe
level.
d) To replace the need for disinfecting.
4. Why are sanitizers often used on food contact surfaces?
a) To eliminate the need for cleaning.
b) To ensure surfaces are visibly clean.
c) Because they contain harsh chemicals suitable for
disinfection.
d) Because they contain fewer harsh chemicals and are
suitable for food surfaces.
[Link] of the following processes has the goal of reducing
the amount of bacteria on a surface to a safe level?
a) Cleaning
b) Disinfecting
c) Sanitizing
d) Sterilizing
[Link] is sanitizing important in the context of food service?
a) It adds flavor to the food.
b) It ensures food is always hot.
c) It prevents food spoilage and contamination, promoting
food safety.
d) It reduces the need for cooking
7. What does sanitizing contribute to in terms of health?
a) It replaces the need for personal hygiene.
b) It promotes the use of stronger chemicals.
c) It contributes to overall health and hygiene by reducing
the risk of illness.
d) It solely addresses surface cleanliness
8. What is one of the main purposes of sanitizing in
preventing illness?
a) It encourages people to consume more vitamins.
b) It creates a sterile environment.
c) It helps prevent the spread of disease-causing
microorganisms.
d) It eliminates the need for vaccines.
[Link] does sanitizing aid in preventing spoilage of items?
a) By increasing exposure to sunlight.
b) By reducing the need for proper storage.
c) By controlling the growth of microorganisms that cause
spoilage.
d) By increasing humidity.
[Link] is one benefit of using sanitizers for odor control?
a) Sanitizers have a strong fragrance that masks other
odors.
b) Sanitizers can replace proper cleaning.
c) Sanitizers neutralize the odors caused by bacteria and
mold growth.
d) Sanitizers are ineffective in controlling odors.
[Link] does sanitizing contribute to aesthetics and
presentation?
a) Sanitizing creates artistic designs on surfaces.
b) Sanitizing replaces the need for cleaning.
c) Sanitizing maintains clean and visually appealing surfaces.
d) Sanitizing only affects surfaces that are not visible.
12. How does regular sanitizing impact the longevity of
equipment?
a) Sanitizing has no effect on equipment.
b) Sanitizing can lead to corrosion of equipment.
c) Sanitizing helps prevent wear and tear, extending the lifespan
of equipment.
d) Sanitizing can speed up equipment degradation.
[Link] does compliance with regulations in sanitizing
refer to?
a) Making sure the regulations are followed only on
certain days.
b) Ignoring regulations to save time.
c) Adhering to guidelines set by health and safety
authorities.
d) Following regulations only when customers are
present.
[Link] is a psychological benefit of sanitizing?
a) It leads to overthinking and anxiety.
b) It creates a false sense of security.
c) It ensures perfection in cleanliness.
d) It provides peace of mind and a sense of safety.
[Link] is the ultimate goal of sanitizing in a
commercial setting?
• a) To eliminate all forms of life from surfaces.
• b) To maintain a chaotic and messy
environment.
• c) To create a sterile environment.
• d) To ensure cleanliness, safety, and customer
satisfaction.
TYPES OF SANITIZING
• 1. THERMAL SANITIZING
• 2. CHEMICAL SANITIZING
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. 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
171 F (77 C)
2. Chemicals. Approved chemicals sanitizers
are chlorine, iodine, and quaternary ammonium.
Different factors influence the effectiveness of
chemical sanitizers.

[Link]
2. Temperature
3. Time
THERMAL VS CHEMICAL

Heat sanitizing has several advantages over

chemical sanitizing agent. It’s because it:

❑ can penetrate small cracks and crevices;

❑ is non-corrosive to metal surfaces;
❑ is non-selective to microbial groups, except
for heat resistant microbes;
❑ leaves no residues; and
❑ is easily measurable.
 Types of tools,
equipment and supplies
CLEANING
TOOLS
 used to soak up liquid, for
cleaning floors and other
surfaces, to mop up dust, or
for other cleaning purposes.
CLEANING EQUIPMENT
• provide the mechanical
action necessary to
distribute and direct the
detergent solution and
rinse waters over, under
and around the dishes to
loosen and remove soil.
CLEANING SUPPLIES
CLEANING AGENTS
 • 1. DETERGENTS- used to wash
tableware, surfaces and equipment
• SOLVENT CLEANER-often called
degreaser
 ACID CLEANER
• Acid cleaning is a useful method to clean
materials and wash away corroded parts.
Among the commonly used cleaning agents
are hydrochloric acid, also known as muriatic
acid. This substance is commonly used for
cleaning concrete as well as pools.
• Muriatic acid is a form of hydrochloric acid,
which has a pH of about 1 to 2. The only
differences between hydrochloric acid and
muriatic acid are purity—muriatic acid is
diluted to somewhere between 14.5 and 29
percent, and often contains impurities like
iron
• Alkaline cleaner refers to cleaning agents that
contain highly potent bases such as potassium
hydroxide and sodium hydroxide. This type of
cleaner can dissolve fats, oils, grease and
other deposits that are protein based.
DEODORANTS
ACTIVITY: IDENTIFY THE NAME OF
THE FOLLOWING TOOLS AND
EQUIPMENT USED IN CLEANING
• 1. • 2.
• 3. • 4.
• 5. • 6.
• 7. • 8.
• 9. • 10.
 MULTIPLE CHOICE: CHOOSE THE
LETTER OF THE CORRECT ANSWER
[Link] are the three methods of using heat for
sanitizing surfaces?
• a) Steam, ice, and hot air.
• b) Steam, hot water, and hot air.
• c) Steam, cold water, and liquid nitrogen.
• d) Hot water, cold water, and steam.
2. At what minimum temperature should hot water
be used for sanitizing in the third compartment of a
three-compartment sink?
a) 100°F (38°C) b) 120°F (49°C) c) 145°F (63°C) d)
171°F (77°C)
3. Which of the following is NOT an approved
chemical sanitizer?
a) Chlorine b) Iodine c) Quaternary ammonium
d) Hydrogen peroxide

4. What are the three factors that influence the

effectiveness of chemical sanitizers?
• a) Concentration, taste, and color.
• b) Temperature, pressure, and time.
• c) Concentration, temperature, and time.
• d) pH, viscosity, and color.
5. What are the advantages of heat sanitizing over chemical
sanitizing?

• a) It is more cost-effective
• b) It requires fewer resources.
• c) It can penetrate small cracks, is non-corrosive to metal
surfaces, and leaves no residues.
• d) It is easier to measure concentration.

6. Which type of sanitizing is non-selective to microbial

groups, except for heat resistant microbes?
a) Chemical sanitizing b) Thermal sanitizing

c) Steam sanitizing d) Cold sanitizing

[Link] sanitizing method can easily penetrate small
cracks and crevices?

• a) Chemical sanitizing b) Cold sanitizing c) Steam

sanitizing
• d) Thermal sanitizing

[Link] is the primary advantage of chemical sanitizers?

• a) They are odorless.

• b) They are effective at lower temperatures.
• c) They leave no residues.
• d) They are non-corrosive.
9. What is the key difference between thermal sanitizing and chemical
sanitizing in terms of selectivity?

• a) Thermal sanitizing targets only heat-resistant microbes.

• b) Chemical sanitizing is more selective against specific pathogens.
• c) Thermal sanitizing is more selective against specific pathogens.
• d) Both methods are equally non-selective.

10. Which type of sanitizing is easily measurable and leaves no

residues?

• a) Thermal sanitizing
• b) Chemical sanitizing
• c) Cold sanitizing
• d) Steam sanitizing
WASHING THE DISHES
• 1.) Wear rubber
gloves if you have
dry hands or other
skin problem. If you
are wearing long
sleeves, roll them up
or put them under the
gloves. Wear aprons
too
• 2.) Scrape all
the large pieces
of food on the
dishes and
place it in a
compost bin or
garbage can.
• 3.) Stack the dishes
in the proper order
namely: glassware,
silverware,
chinaware, and
utensils. Stack them
to the right of the
sink so that work
progresses from
right to left.
• 4.) Fill 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 (66oC
(150oF) or above.) so
not to scald yourself. Use
rubber gloves
• 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. Remember to
scrape these items
before washing. 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.
• 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
• 10.) Rinse out brush, sponge and
allow to dry.
• 11.) Wipe down the sink and your
tools
BASIC RULES OF
KITCHEN SAFETY
• WEAR PROPER
PERSONAL PROTECTIVE
EQUIPMENT

• NEVER WEAR LOOSE

CLOTHING AND TIE YOUR
HAIR
• STORE KNIVES IN A RACK
OR SAFE PLACE

• KEEP POTHOLDERS NEAR

YOU

• SEPARATE RAW
INGREDIENTS OR FOOD
FROM COOKED ONES
• WHEN POSSIBLE USE PROPER TOOLS AND
EQUIPMENT IN PREPARING FOOD

• KEEP THE FLOOR DRY ALL THE TIME AND

IMMEDIATELY WIPE ANY SPILLS

• FIRE EXTINGUISHER AND FIRST AID KIT MUST

BE PRESENT
 KITCHEN
SANITATION
PRACTICE
• Wash your hands before handling food and
after coughing , sneezing or using of restroom

• Wash utensil and tools before and after use

• When tasting food, use separate spoon

• Use proper garbage disposal

 Quarter 1 Laboratory 1
• Cleaning and Sanitizing the TLE
Laboratory Room
 Activity Criteria Excellent (3 points) Good (2 points) Fair (1 point) Poor (0 points)

Incomplete cleaning Equipment is not

All equipment is Most equipment is
Properly cleans all with noticeable cleaned or shows no
Cleaning Equipment thoroughly cleaned cleaned, but some
equipment residue on most effort to remove
and free of residue residue remains
equipment residue

All surfaces are Most surfaces are Incomplete Surfaces are not
Properly sanitizes all effectively sanitized sanitized, but some sanitization with sanitized or show no
Sanitizing Surfaces
surfaces and free of areas are missed or noticeable areas not effort to eliminate
contaminants not properly sanitized properly treated contaminants

Generally follows safe Some instances of Unsafe handling of

Properly uses and
handling practices, unsafe chemical chemicals or
Demonstrates safe handles chemicals
Handling Chemicals but minor errors in handling or significant complete disregard
chemical handling with correct dilution
dilution or errors in dilution or for dilution and
and precautions
precautions precautions precautions

Supplies are neatly Supplies are generally

Properly stores and Some disorganization Supplies are
Storage and organized, labeled, organized, but some
organizes cleaning and improper storage haphazardly stored
Organization and stored in items are misplaced
supplies of supplies and disorganized
designated areas or not labeled

Task is completed
Task is completed within the time Task takes longer than Task is not completed
Completes the task
Overall Efficiency and promptly and frame, but some expected with within the time frame
efficiently within the
Time efficiently within the delays or significant delays and or no effort is made
given time frame
allocated time inefficiencies are inefficiencies to complete it
observed