Cleaning removes food and other soils from surfaces using cleaning agents like detergents, solvents, acids, or abrasives. Sanitizing with heat, radiation, or chemicals lowers the number of microorganisms to safe levels. Effective sanitizing depends on the concentration of chemicals, temperature, and contact time used. Utensils must be washed, sanitized, and dried while following factors like chemical safety and clean drying materials. Regular cleaning of the kitchen removes germs and bacteria.

1. CLEANING &
SANITIZING

2. Cleaning and sanitizing procedures must
be a part of the standard operating
procedures that make up your food safety
program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to
be transferred from one food to another.

3. 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.

4. Cleaning agents are divided into four
categories:
1) Detergents-routinely wash
tableware, surfaces, and equipment.
Detergents can penetrate soil quickly
and soften it.

5. 2) Solvent cleaners – Use periodically on
surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
3) Acid cleaners – Use periodically on mineral
deposits and other soils that detergents cannot
remove. These cleaners are often used to
remove scale in washing machines and steam
tables.

6. 4) Abrasive cleaners – to remove heavy
accumulations of soil that are difficult to
remove with detergents. Some abrasive cleaners
also disinfect.
Sanitizing is done using heat, radiation, or
chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant;
radiation rarely is.

7. Sanitizing
Methods

8. 1) Heat. There are three methods of using heat
to sanitize surfaces – steam, hot water, and hot
air.
2) Chemicals. Approved chemicals sanitizers
are chlorine, iodine, and quaternary ammonium.

9. THREE (3) FACTORS that must be
considered in CHEMICAL SANITIZING
•Concentration
•Temperature
•Contact time

10. Cleaning and sanitizing
utensils
There are three steps needed to
effectively clean and sanitize
utensils:

11. Washing-Sanitizing-Drying- Utensils such as cutting
boards, bowls and knives need to be thoroughly
washed in warm soapy water. If using a chemical
sanitizer such as a sodium hypochlorite– or
quaternary ammonium–based solution, ensure that it
can be safely used for sanitizing eating, drinking and
cooking utensils. Air-drying is best but tea towels can
also be used. Be sure that the tea towels are clean
though.

12. Cleaning kitchen premises
Cleaning your kitchen regularly is
important not only to keep it looking
its best, but also to remove all of the
germs and bacteria that accumulate
regularly in the kitchen area.