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. The right cleaning agent must be selected because not all cleaning agents
can be used on food-contact surfaces. (A food-contact surface is the surface of equipment or
utensil that food normally comes into contact.) For example, glass cleaners, some metal
cleaners, and most bathroom cleaners cannot be used because they might leave an unsafe
residue on the food contact surface. The label should indicate if the product can be used on a
foodcontact surface. The right cleaning agent must also be selected to make cleaning easy.

Cleaning Compound

1. Detergents. These are cleaning agents, solvents or any

substance used to wash tablewares, surfaces, and equipment.
Example: soap, soap powders, cleaners, acids, volatile solvents
and abrasives.
2. Solvent Cleaners commonly referred to as degreasers
used on surfaces where grease has burned on. Ovens and grills are
examples of areas that need frequent degreasing. These products
are alkaline based and are formulated to dissolve grease.

3. Acid Cleaners. Used periodically in removing mineral deposits

and other soils that detergents cannot eliminate such as scale in
washing machines and steam tables, lime buildup on dishwashing
machines and rust on shelving. (Ex.: phosphoric acid, nitric acid,etc.) These products vary
depending on the specific purpose of the product.
4. Abrasives – are generally used to remove heavy accumulations of soil that are difficult
to remove with detergents, solvents and acids. These products must be carefully used to
avoid damage to the surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils
are the following:

1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap

Steps in Washing Dishes

1.) Prepare. 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 greasecutting 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. 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 burn 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 the item.
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 sink, dish drainer, and dishpan.
Any rags, dish cloths, or sponges need to be left out to air dry, or thrown into the washing
machine. Remember to replace sponges and rags frequently.

Tips and Warnings

• Wash glassware first, before greasy pots and pans.
• Rubber gloves will protect hands and manicures, and allow you to use hotter water for
washing and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy water to soften hands while cutting
grease.
• Never dump sharp knives into soapy dishwater where they cannot be seen.
• Laundry detergents or automatic dishwater detergents should not be used for hand
washing dishes.
• Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be washed easily if you keep them under the water while scrubbing them for
particles to lift away. Bring the dish out of the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time
while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes
staining the dishcloth.

4. Don’t soak aluminum while dishwashing for it may cause darkening.

Dish washing silverware can be tricky. Use a lint free cloth for drying silverware.

Washing with the Dishwasher

Load it up.
Fill your dishwasher logically. Establish a routine, and stick with
it for most loads.

Things to consider: Many dishwashers have a variety of spacing’s

to accommodate large bowls, small bowls, utensils, dishes, and
plates of varying sizes—on the bottom shelf. The top shelf is given
to shorter items such as glasses, mugs, jars, and long utensils
such as spatulas and stirring spoons.

Don't crowd the dishes. Fill your

dishwasher full, but not crammed—you'll
maximize the cleaning capacity of your
dishwasher and minimize excessive water
usage.

Add detergent. Fill the detergent dispenser with cleanser either liquid or
powder and close it up. o You can add extra cleanser in a secondary
cup should your dishes be excessively filthy. o Add a rinsing agent to
prevent spotting, if necessary.
Turn it on. Set the timer as necessary. A shorter time for lightly-
soiled dishes, or a longer time for heavily-soiled pots, pans, and
dishes.
 Dry the dishes. You can use a heated dry (but be careful of plastic dishes or containers), or
use air drying. Dishes will still dry relatively quickly, as dishwasher water is usually heated to
140°F.

How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board

The kitchen cutting board gets a lot of use and this means that it gets a
lot of exposure to bacteria. Proper cleaning of the cutting board is essential to
your good health. Whether you use a wood or a plastic cutting board, you
should clean and sanitize it after every use.
Cleaning the Cutting Board

After you used the cutting board for slicing, dicing, or chopping all kinds of neat goodies, use a
metal scraper or spatula to scrape away any remaining bits and pieces of food. Throw the scrapings
into the garbage disposal, garbage receptacle, or trash bin.

Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a temperature of at
least 165°F, then you can probably place a highdensity plastic cutting board into the dishwasher.
Moreover, if your dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise,
scrub it by hand. Allow the board to air dry.

Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the following procedure: wet the
stained area with water and sprinkle it with salt and allow the salt to sit undisturbed for twenty-four
hours.

Rinse the salt from the cutting board with clean water. Using the salt and clean water, create a
paste. Use a clean nylon scrubbing sponge or a clean toothbrush to scour or scrub the paste on the
stained area of the cutting board. Rinse the area clean with fresh water. Repeat the procedure to
guarantee that you have removed all of the stain. Rinse the board clean.

Scrub the cutting board with hot, soapy water and rinse with clean water. Allow it to air dry.

Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine bleach
solution. For this solution, combine one teaspoon of bleach to one quart of water. Pour the solution
onto the entire surface area of the board and allow it to sit undisturbed for several minutes. Rinse
the board clean with water. Allow it to air dry or use a clean cloth to dry it.

If you prefer, you may use a vinegar solution in place of the bleach solution. Simply combine
one part vinegar to five parts water. Use this solution in the same manner as the one explained for
the bleach solution.

Storing the Cutting Board

Once the cutting board has completely dried, it is time to store it. Cutting boards should be
stored vertically or in an upright position. This helps to avoid moisture from getting trapped
underneath the board and the accumulation of dust or grime.
Methods of Cleaning Equipment
 Foam – You use this to increase the contact time of the chemical
solutions to improve cleaning with less mechanical force.

High Pressure – used to increase mechanical force, aiding in soil

removal. In high pressure cleaning, chemical detergents are often
used along with an increase temperature to make soil removal more
effective.

 Clean In Place (CIP) – 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 reservoir 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 parts of filters and parts of other equipment.
This requires disassembly for proper cleaning. Parts removed for cleaning are placed in a
circulation 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.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm
water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is based on
the manipulation of the four basic cleaning factors and the method of cleaning.
Typically, alkaline chemical solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the
cleaning cycle,to thoroughly remove all remaining chemical solution and food soil
residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left and
removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.

Factors that influence the cleaning process

• Soil – varying degrees of food soil will be deposited on the equipment during production.
These food soils will require complete removal during the cleaning process and will affect
the cleaning compound used, along with the method of cleaning

• Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed. More time in contact with the soil
reduces the chemical concentration requirements.

• Temperature – soils are affected by temperature in varying degrees. In the presence of

a cleaning solution most soils become more readily soluble as the temperature
increases.

• Chemical concentrations – it varies depending on the chemical itself, type of food soil,
and the equipment to be cleaned. Concentration will normally be reduced as time and
temperature are increased.

• Mechanical force – is as simple as hand scrubbing with a brush or as complex as

turbulent flow and pressure inside a pipeline. This aids in soil removal and typically
reduces time, temperature and concentration requirements.

• Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may
require additional buffering agents. Water used for cleaning and sanitizing must be
potable and pathogen free.