T.L.E 9
T.L.E 9
T.L.E 9
For cleaning kitchen tools and equipment, you will need the following:
b. you cannot also use acids and water on electric appliances for a very
obvious safety reasons!
c. You cannot just use any chemicals for cleaning without the basic safety
knowledge and by consulting the material safety data sheet (MSDS).
1. Soap and detergents, being the most common and commercially available cleansers are
simple to use by just adding water. It is also common knowledge to rinse with running
water after washing;
2. To effectively remove grease, fats and oils, use hot water first in order to render the
grease, fats and oil easy to handle with soap, detergent and other grease cutter;
3. Bleaching agents (sodium hypochlorite, zonrox, etc.) are affective in removing stains in
fabrics, tiles and walls. It is also an effective disinfectant for floors and contact surfaces not
used for food preparation;
4. When cleaning the refrigerators, freezers and other surfaces, bicarbonates (baking
soda) is effective and safe;
5. Acids like vinegar and calamansi are effective in removing odors and some light stains.
Industrial acids like muriatic acid is used in toilets and other areas.
HABAS (2019) suggested that cleaning involves removing the visible debris
on kitchen equipment, dishes and utensils. If you can see or feel something on
your equipment, it’s not clean. Fortunately, a general grease-fighting liquid dish
soap, plus a clean and scrubby sponge can get the job done in no time;
1. Start by scraping any large chunks of food into the trash can.
2. Dirty dishes can soak in warm, soapy water to loosen the debris, as long
as they are made of a material that's appropriate for soaking. For example, you
should never immerse electrical kitchen equipment, and wooden utensils or
cutting boards can warp if they are left to soak for too long.
3. Next, you can put dishwasher-safe dishes into the dishwasher or hand
wash them with a soapy dishcloth and rinse with clean water. Spray a solution of
water and dish soap onto tough stains or stuck-on food on countertop
appliances and let it sit for a few minutes. Scrub the stain or food away with your
soapy dishcloth, then clean it with a wet dishcloth. Finally, wipe it dry.
When sanitizing kitchen tools, there are acceptable and
economical means:
a. Sunlight – the ultraviolet rays is the cheapest and the most effective
sanitizing agent;
b. Hot water – effective but with economic issues (electricity and fuel
cost);
c. Electric sterilizer – effective but expensive due to electric cost;
d. Heating – effective but expensive due to electric and fuel cost;
e. Bleach – effective for non-food contact surfaces but is not suitable
for kitchen tools.