1. Dear God,
thank you for looking after our school. Thank
you that you love each and every one of us
here. Help us to learn, play and share together.
It’s incredible that you are there every second
of the day, everywhere, all the time, beside
each of us. Amen.
LET US PRAY
5. Cleaning is the basic
procedure we have to do
before and after we are
done cooking. This is the
process of eliminating,
taking away and removing
of food and other types of
soil from a surface.
CLEANING AND
SANITIZING
6. CLEANING AND
SANITIZING
Sanitizing is the process
of killing present
harmful bacteria in a
surface. It can be done
using heat, radiation, or
chemicals
7. Cleaning is the process of
eliminating, taking away and
removing of food and other types
of soil from a surface.
DIFFERENCE
BETWEEN
CLEANING AND
SANITIZING
Sanitizing is the process
of killing present
harmful bacteria in a
surface. It can be done
using heat, radiation, or
chemicals
8. WHY IS IT IMPORTANT TO
SANITIZE KITCHEN TOOLS AND
EQUIPMENT?
There are three main reasons why cleaning and sanitizing is
important:
• It helps to prevent pest infestations.
• It makes our kitchen a safe place to eat.
• It helps to protect our families from health risks like food
poisoning and allergic reactions.
10. DETERGENT
This is used to routinely wash
tableware, surfaces, and
equipment. Detergents can
penetrate soil quickly and soften it.
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11.
12. SOLVENT CLEANER
This is used sometimes or
periodically on surfaces where
grease has burned on. Solvent
cleaners are often called
degreasers.
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13.
14. ACID CLEANERS
are used in removing mineral
deposits and other soils that
detergents cannot remove.
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15.
16. ABRASIVE CLEANERS
are used to remove heavy
collected soil that is difficult to
remove with detergents.
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17.
18. THERE ARE THREE METHODS OF USING HEAT TO
SANITIZE SURFACES
SANITIZING
METHODS
Hot Water Sanitizing: This is the most
common method of sanitizing eating and
drinking utensils and food contact
surfaces. Hot water sanitizing can be
achieved manually or mechanically
through the use of a dish- or glasswasher.
19. THERE ARE THREE METHODS OF USING HEAT TO
SANITIZE SURFACES
Boiling or steaming: For nonporous
objects, such as certain toys and
infant feeding items, sanitize items
by either boiling or steaming
High-temperature heating: High
temperatures can reduce or
eliminate the spread of potentially
harmful bacteria and viruses. The
heating method can be used with
hot air, water, or steam, depending
on what works best with the
material being sanitized.
20.
21. CHEMICALS
DIFFERENT FACTORS
INFLUENCE THE
EFFECTIVENESS OF
CHEMICAL SANITIZERS.
This is the process of
eliminating, taking away and
removing of food and other
types of soil from a surface.
Concentration - The
presence of too little sanitizer
is not enough to reduce
harmful microorganisms. Too
much can be dangerous.
The three factors that must be
considered are:
22. CHEMICALS
Temperature - Generally
chemical sanitizers work best in
water that is between 55°F (13°C)
and 120°F (49°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.
24. QUIZ
1.___________is the process of eliminating, taking away and removing
of food and other types of soil from a surface.
2.___________is the process of killing present harmful bacteria in a
surface.
3.____________is used to routinely wash tableware, surfaces, and
equipment.
4.____________are used in removing mineral deposits and other soils
that detergents cannot remove.
5.____________is used sometimes or periodically on surfaces where
grease has burned on.
25. QUIZ
6.___________are used to remove heavy collected soil that is difficult
to remove with detergents.
7.___________is the most common sanitization method used in
restaurants.
8-10 What are the 3 approved chemical sanitizers.
11-12 Give me 2 examples of detergents.
13-15 Why is it important to sanitize kitchen tools and equipment?
