Cleaning and Sanitizing

Preliminaries:
 Greeting
Did we met our objective?
 Prayer
 Classroom Management (before you sit
down kindly pick up papers or dirt around
you and arrange your chairs)
 Checking of attendance
 Classroom rules
 Review of the past lesson
 Motivation/Introduction of the topic via
activity

Subject: TLE Cookery
Cleaning
and
Sanitizing of
Kitchen tools
and equipment
Objectives:
1. Define and explain the differences between
cleaning and sanitizing;
2. Gain an understanding of the different methods of
cleaning and sanitizing kitchen tools and
equipment;
3. Determine the chemicals to be utilized in cleaning
and sanitizing kitchen tools and equipment;
4. Value the importance of cleaning and sanitizing the
kitchen tools, equipment, and premises; and
5. Demonstrate the proper way of cleaning and
sanitizing kitchen tools and equipment.
Terminologies:
1.Cleaning – is the process of
removing food and other types of
soil from a surface, such as a dish,
glass, or cutting board.
2. Sanitizing –is removing or
eliminating bacteria from the surfaces.
Terminologies:
3. Disinfecting – kills harmful
bacteria and viruses.
4. Sterilizing – kills all
microorganisms from surfaces
Cleaning Compound
Detergents
Solvent Cleaners
Acid Cleaners
Abrasive
Cleaning Compound
Detergents
These are cleaning agents, solvents, or
any substance used to wash tableware,
surfaces, and equipment.
Examples: soap, soap powder,
cleaners, acids, volatile solvents and
abrasives.
Examples: Detergents
Example:
Cleaning Compound
Detergents
Solvent Cleaners
Acid Cleaners
Abrasive
Cleaning Compound
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.
Alkaline-based. Solvent Cleaners
Did we met
Solvent Cleaners our objective?
Cleaning Compound
Detergents
Solvent Cleaners
Acid Cleaners
Abrasive
Cleaning Compound
Used periodically in removing
minerals 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.
Acid Cleaners
Did we met
Acid Cleaners our objective?
PHOTO
Cleaning Compound
Detergents
Solvent Cleaners
Acid Cleaners
Abrasive
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.
Abrasive
Non-Abrasive sponge
Steel wool sponge

Terminologies:
1.Cleaning – is the process of
removing food and other types of
soil from a surface, such as a dish,
glass, or cutting board.
2. Sanitizing – it is a method of
removing bacteria from the surfaces.
Sanitizing Methods:
1.Heat. Hot water is the most common
method used in restaurants.
a. Steam
b. Hot water 3 Methods
c. Hot air
Sanitizing Methods:
1.Chemical. Chemicals that
are approved sanitizers are
chlorine, iodine, and
quaternary ammonium.
Sanitizing Methods:
Factors influence the effectiveness of the chemical:
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 13oC and 49oC.
c.Contact time – The cleaned item must be in contact
with the sanitizer for the length of time.
Sanitizing Methods:
CHEMICA
L
CONCEN-
TRATION
Did CONTACT
we met
TIME
our objective?
ADVANTAGE DISADVANTAGE
50ppm in water 7 seconds Effective on a wide variety of Corrosive, and irritating to the skin,
Chlorine between 75 and bacteria; Deteriorates during storage and when
100oF Highly effective; exposed to light;
Not affected by hard water Disperse/Dissipates rapidly;
Generally inexpensive
12.5-25ppm in water 30 seconds Forms brown color that Should not be used in water that is at
Iodine that is at least 75oF indicates strength; 120oF or hotter; and
Not affected by hard water; It will discolor equipment and
Less irritating to the skin than is surfaces
chlorine;
Quaternary U to 200 in water 30 seconds Nontoxic, odorless, Slow destruction of some

that is at least 75oF colorless, noncorrosive, microorganisms;
Ammonium Not compatible with some detergents
Compounds nonirritating; and hard water.
Stable to heat and
relatively stable in the
presence of organic
COMMON SAFETY PRECAUTIONS
Many cleaning chemicals can be safe when used
correctly and as directed. However, it’s crucial to
read product labels, follow instructions, and take
appropriate safety precautions, such as wearing
gloves and ensuring proper ventilation. Some
cleaning chemicals may contain hazardous
ingredients, so it’s essential to handle them with
care.
ARE CLEANING CHEMICALS SAFE
TO USE? Did we met our objective?
Safety precautions when using cleaning chemicals include:
1. Wearing protective gear (gloves, goggles, and masks),
2. Ensuring adequate ventilation,
3. keeping chemicals out of reach of children and pets,
and
4. never mix different chemicals unless instructed to do
so.
WHAT SHOULD I DO IF I ACCIDENTALLY INGEST OR COME
INTO CONTACT WITH CLEANING CHEMICALS?
If you or someone else accidentally
ingests, inhales, or gets cleaning
chemicals on the skin or in the eyes, seek
immediate medical attention. Follow the
first aid instructions on the product label
and contact medical services if needed.
CAN CLEANING CHEMICALS BE USED ON ALL SURFACES?

No, not all cleaning chemicals are suitable
for all surfaces. Some chemicals may
damage or discolour certain materials.
Always check the product label or
manufacturer’s recommendations to
ensure compatibility with the surface you
intend to clean.
ARE THERE ALTERNATIVES TO CHEMICAL CLEANING
PRODUCTS?
Yes, there are alternative cleaning methods
and products, such as steam cleaning,
vinegar, baking soda, and eco-friendly
cleaning solutions. These options can be
effective for many cleaning tasks and are
often considered safer for both health and
the environment.
Why is it important to clean or
sanitizeDid
kitchen
we mettools, equipment?
our objective?
A clean kitchen is essential for the health and
safety of your family. Regular cleaning can
prevent the spread of bacteria and germs that
can cause foodborne illness.
A deep clean can remove stubborn stains and
grime and prevent pests from infesting your
kitchen.
Poor Did
sanitation is linked to
we met our objective?
transmission of diarrhea
diseases such as cholera and
dysentery, as well as typhoid,
intestinal worm infections and
polio.
SUMMARY!!!
Using cleaning chemicals responsibly,
following safety guidelines,
and choosing the right product for the
job are essential practices to ensure
effective and safe cleaning.
Did we met our Objectives?
1. Didthewe
Define and explain met our
differences objective?
between cleaning and sanitizing;
2. Gain an understanding of the different methods of cleaning and
sanitizing kitchen tools and equipment;
3. Determine the chemicals to be utilized in cleaning and sanitizing.
4. Value the importance of cleaning and sanitizing the kitchen tools,
equipment, and premises; and
5. Demonstrate the proper way of cleaning and sanitizing kitchen tools
and equipment.
KEEP CALM AND

KEEP THE
KITCHEN CLEAN
Learning Insight:
Thank you
Catherine K. Ananayo
Question?
Evaluation
1. The removal or elimination of
germs or bacteria that are visible to
our eyes.
2. the process of removing food
and other types of soil from a
surface.
3. It is a cleaning compound used
periodically in removing minerals
deposits and other soils that
4. The cheapest and easiest
way to sanitize through
heat.
5. The most common
way to sanitize with the
use of chemical.
For five (5) points:
Why is it important to
clean or sanitize kitchen
tools, equipment and
kitchen premises?
Checking of
papers
1. The removal or elimination of
germs or bacteria that are visible
to our eyes.
Answer: Sanitation
2. the process of removing food
and other types of soil from a
surface.
Answer: Cleaning
3. It is a cleaning compound used
periodically in removing minerals
deposits and other soils that
Answer: Acid Cleaner
4. The cheapest and easiest
way to sanitize through
heat.
Answer: Hot water
5. The most common
way to sanitize with the
use of chemical.
Answer: Chlorine

Cleaning and Sanitizing

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Preliminaries:

Steel wool sponge

Quaternary U to 200 in water 30 seconds Nontoxic, odorless, Slow destruction of some

Did we met our objective?

KEEP CALM AND

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