Chemicals used in

cleaning and
sanitizing kitchen
tools and equipment.
 CLEANING
 isthe 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 food contact surface. The
right cleaning agent must
also be selected to make
cleaning easy.
Cleaning Compound
 DETERGENTS
 These are cleaning agents, solvents or any
substance used to wash tablewares, surfaces, and
equipments. Example: soap, soap powders,
cleaners, acids, volatile solvents and abrasives.
 SOLVENT CLEANERS
 commonly referred to as degreasers, they are
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.
 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. (Example: phosphoric acid,
nitric acid, etc.) These products vary depending
on the specific purpose of the product
 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 4. Carbonic Acid
2. Dish washing liquid 5. Timsen
3. Chlorine [Link]
and Soaps
STEPS IN WASHING THE DISHES
 [Link]

 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 (66°C /150°F 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 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 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 sponge and rags frequently.
Tips and warnings to observe in washing the dishes
 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.
Additional 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
Machine
1. 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 spacings 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.
- You can add extra cleanser in a secondary cup
should your dishes be excessively filthy.
- Add a rinsing agent to prevent spotting, if
necessary.
 Turn it on

 Setthe 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:

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 essentials to
your good health. Whether you use a
wood or plastic cutting board, you
should clean and sanitize it after use.
 Clean 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 scraps 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 melt 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 cleaclean 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, store it 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.
 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
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.