2. DETERGENT – a cleaning substance, especially a synthetic that dissolves dirt and oil.
SOLVENT CLEANERS – use periodically on surfaces where grease has burned on
ACID CLEANERS – use periodically on mineral deposits and other soils that detergents cannot remove.
ABRASIVE CLEANERS – to remove heavy accumulations of soil that are difficult to remove detergents.
1. USING HEAT 2. USING CHEMICALS
TYPES OF SANITIZING
Steam
Hot water
Hot air
Concentration
Temperature
Contact time
TYPES OF CHEMICALS USED IN CLEANING
SANITIZING TOOLS ANDEQUIPMENT
3. 1. After baking, soak used cake pans and muffin tins in warm water with dishwashing solution to
soften the baked-on or burnt food.
2. Wash all used baking items and accessories by either hand washing or loading in a
dishwasher.
3. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth.
4. Store all baking tools and equipment in their designated places.
1. Remove all of the contents of the fridge sort through each item to make sure that it has not
yet expired.
2. Make a mixture of two tablespoons baking soda and one quart water.
3. Wipe the solution away with a damp cloth.
4. Leave a box of baking soda in the fridge. If you feel like your fridge is constantly suffering
from bad smells.
CLEANING BAKING TOOLS
CLEANING THE REFRIGERATOR
4. Do all of your dishes. Either rinse off dirty dishes and put them in the dishwasher, or wash them in the sink.
Wipe the basin and fixtures of the sink down. To avoid any mold growth or water stains, wash your sink’s basin with
warm water and some dish soap on a sponge.
Clean around the faucet.
Get rid of mineral deposits. To get rid of these deposits, mix together one part water while one part is vinegar. Apply the
mixture with a clean rag, gently scrubbing away the deposit. Rinse the area and let it dry.
Remove the blender from the base.
Wash the jar.
Wash the other small pieces.
Run the blender for stuck on items.
Clean the motor housing.
CLEANING THE SINK
CLEANING THE BLENDER
5. Disinfect – using a chemical agent to kill harmful bacteria on non-food contact surfaces.
Sanitize – using a chemical agent or hot water between 170-180 degrees to reduce the
of bacteria to safe levels on food contact surfaces.
Sterilize – using a chemical agent, boiling water or steam to eliminate all micro organisms.
Cleaning – is the process of removing food and other types of a surface such as a dishes, glass or cutting
board.
Sanitizing – is done using heat, radiation or chemicals.
TECHNICAL TERMS
