Maintain Appropriate Kitchen Tools, Equipment, and Paraphernalia

NAME:____________________________ DATE_______________________
GRADE & SECTION:________________ TEACHER:
WORKSHEET NO. 1
LESSON: Maintain appropriate kitchen tools, equipment, and paraphernalia

Learning Objectives: At the end of the lesson, the learner are expected to do the following:
 Define cleaning and sanitizing
 Classify the cleaning agents
 Give the methods in sanitizing.
Read the Information Sheet 1.1 very well the find out how much you can remember and how much you learned
by doing the Self-checked 1.1.
CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food
safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one
food to other foods.
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.). Cleaning agents are divided into four
categories:
1. Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil
quickly and soften it. Examples include dish washing detergent and automatic dishwasher detergents.
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. These cleaners
are often used to remove scale in ware washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are difficult to remove with
detergents. Some abrasive cleaners also disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four hours. If they are not properly cleaned, food
that comes into contact with these surfaces could become contaminated.
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. The item to be sanitized must first be washed properly before it can be
properly sanitized. 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.
Sanitizing Methods
1. 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). If a high-temperature ware washing machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180oF (82oC). For stationary rack, single temperature machines, it must be at
least 165oF (74oC). Cleaned items must be exposed to these temperatures for at least 30 seconds.
2. 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:
a. Concentration -- The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
b. Temperature -- Generally chemical sanitizers work best in water that is between 55oF(13oC) and 120oF
(49oC).
c. Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with
the sanitizer (either heat or approved chemical) 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.
Advantages and Disadvantages of Different Chemical Sanitizers
Contact
Chemical Advantage Disadvantage
Time
Concentration
Chlorine 50 ppm in water 7 seconds Effective on a wide Corrosive, irritating to the
between 75 variety of bacteria; skin, effectiveness
and100oF highly effective; not decreases with increasing
affected by hard pH of solution; deteriorates
water; generally during storage and when
inexpensive exposed to light; dissipates
rapidly; loses activity in
the presence
of organic matter
Iodine 12.5-25 ppm in 30 Forms brown color Effectiveness decreases
water that is at that indicates strength; greatly with an increase in
seconds
least 75oF not affected by hard pH (most active at pH 3.0;
water; less irritating to very low acting at pH 7.0);
the skin than is should not be used in
chlorine; and activity water that is at 120oF or
not lost rapidly in the hotter; and might discolor
presence of equipment and surfaces.
organic matter.
Quaternary U to 200 ppm 30 Nontoxic, odorless, Slow destruction of

Ammonium in water that is colorless, some microorganisms;
seconds
Compouds at least 75oF noncorrosive, not compatible with
nonirritating; stable to some detergents and
heat and relatively hard water
stable in the presence
of organic matter;
active over a wide pH
range
1.1
True or False?
1. Surfaces must be sanitized before they are cleaned.
2. Cleaning reduces the number of pathogens on a surface to safe levels.
3 . Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
4 . Soaking items for 30 seconds in water at least 171˚F (77˚C) is an acceptable way to sanitize items.
When to Clean and Sanitize
List the four instances when a food-contact surface must be cleaned and sanitized.
• ________________________________________________________________________________
• ________________________________________________________________________________
• ________________________________________________________________________________
• _______________________________________________________________________________
Clean-In-Place Equipment
In what order must the steps for cleaning and sanitizing stationary equipment be completed?
A______Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed
B ______Unplug the equipment
C ______Sanitize the equipment surfaces
D ______Rinse the equipment surfaces with clean water
E______ Allow the surfaces to air-dry
F______ Scrape or remove food from the equipment surface
G_____ Wash the equipment surfaces
Sanitizers
List the three factors that affect a sanitizer’s effectiveness.
• _________________________________________________________________________________________
• _________________________________________________________________________________________
• _________________________________________________________________________________________
Cleaning and Sanitizing in a Three-Compartment Sink
Place the following steps for cleaning and sanitizing in a three-compartment sink in the correct order. Number it from
1-5.
A____ Sanitize items in third sink.
B_____ Air-dry items on a clean and sanitized surface.
C_____ Rinse items in second sink.
D_____ Rinse, scrape, or soak items before washing them.
E_____ Wash items in the first sink.

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NAME:______ DATE_

GRADE & SECTION:________________ TEACHER:

LESSON: Maintain appropriate kitchen tools, equipment, and paraphernalia

CLEANING AND SANITIZING

Quaternary U to 200 ppm 30 Nontoxic, odorless, Slow destruction of

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