The document discusses maintaining kitchen tools and equipment through proper cleaning and sanitizing. It outlines different cleaning agents like detergents and solvent cleaners that remove food and soil. It also discusses sanitizing methods like heat, chemicals, chlorine, and iodophors. When using chemical sanitizers, three key factors must be considered: concentration, temperature, and contact time in order for the sanitizer to effectively kill harmful microorganisms.

1. MAINTAINING
KITCHEN TOOLS
AND EQUIPMENT

3. How do you clean
your kitchen tools,
utensils and
equipment?

4. CLEANING
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.

5. DETERGENT

6. SOLVENT CLEANER

8. ACID CLEANER

9. ABRASIVE CLEANER

10. SANITIZING
METHODS

11. HEAT

12. CHEMICALS

13. CHLORINE

14. IODOPHORS

15. QUATERNARY AMMONIUM
COMPOUNDS

16. 3 FACTORS TO BE CONSIDERED IN
USING CHEMICALS AS SANITIZERS:
•Concentration
•Temperature
•Contact time

17. CONCENTRATION
•The presence of too little
sanitizer will result in an
inadequate reduction of
harmful microorganisms. Too
much can be toxic.

18. TEMPERATURE
•Generally chemical sanitizers
work best in water that is
between 55ºF(13ºC) and 120ºF
(49ºC).

19. 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.

20. ADVANTAGES AND DISADVANTAGES OF
DIFFERENT CHEMICAL SANITIZERS

21. WEEK #2 WORKSHEET

23. SAMPLE VIDEO OUTPUT:
•Lena cleans up:
•https://www.youtube.com/watch?v
XVXUuPwMis
•Clean my space:
•https://www.youtube.com/watch?v
2JbR4IML64