The document provides instructions for properly cleaning, sanitizing, and storing kitchen cutting boards. It states that cutting boards should be cleaned after every use by scraping off food bits, scrubbing with soapy water, and allowing it to air dry. To remove stains, the document recommends creating a salt paste and scrubbing the stained area. It also notes that cutting boards can be sanitized with a diluted bleach or vinegar solution. Finally, it advises that cutting boards should be stored vertically to avoid moisture and bacteria buildup.

1. How to Clean,Remove Stains,Sanitize,andStore YourCuttingBoard
The kitchencuttingboardgets a lotof use and thismeansthatit getsa lot of exposure tobacteria.
Propercleaningof the cuttingboardis essentialtoyourgoodhealth.Whetheryouuse a woodor a
plasticcuttingboard,youshouldcleanandsanitize itaftereveryuse.
Cleaningthe CuttingBoard
Afteryouusedthe cuttingboardfor slicing,dicing,orchoppingall kindsof neatgoodies,use ametal
scraper or spatulatoscrape awayany remainingbitsandpiecesof food.Throw the scrapingsintothe
garbage disposal,garbage receptacle,ortrashbin.
Scrub the boardwithhot,soapywater thoroughly.If yourdishwasherreachesatemperature of at
least165°F, thenyoucan probablyplace a high- densityplasticcuttingboardintothe dishwasher.
Moreover,if yourdishwasherhasanantibacterial cycle,use ittowashthe cutting board.Otherwise,
scrub itby hand.Allowthe boardto air dry.
RemovingStainsfromthe CuttingBoard
To remove stainsfromthe cuttingboard,you can use the followingprocedure:wetthe stained
area withwaterand sprinkle itwithsaltandallow the salttosit undisturbedfortwenty-fourhours.
Rinse the salt fromthe cuttingboard withcleanwater.Usingthe saltand cleanwater,create a
paste.Use a cleannylonscrubbingsponge ora cleantoothbrushtoscour or scrub the paste on the
stainedareaof the cuttingboard.Rinse the areacleanwithfreshwater.Repeatthe procedure to
guarantee thatyou have removedall of the stain.Rinse the boardclean.Scrubthe cuttingboard with
hot,soapy waterandrinse withcleanwater.Allow ittoair dry.
Sanitizingthe CuttingBoard
Plasticand woodencuttingboardscanbe sanitizedusingadilutedliquidchlorine bleachsolution.
For thissolution,combineone teaspoonof bleachtoone quart of water.Pourthe solutionontothe
entire surface areaof the board and allow itto situndisturbedforseveral minutes.Rinsethe board
cleanwithwater.Allowittoair dry or use a cleanclothto dry it.
If youprefer,youmayuse a vinegarsolutioninplace of the bleachsolution.Simplycombine one part
vinegartofive partswater.Use thissolutioninthe same mannerasthe one explainedforthe bleach
solution.
Storingthe CuttingBoard
Once the cuttingboardhas completelydried,itistime tostore it.Cuttingboardsshouldbe stored
verticallyorinan uprightposition.Thishelpstoavoidmoisture fromgettingtrappedunderneaththe
board andthe accumulationof dustor grime.Methodsof CleaningEquipment

2. – You use thisto increase the contacttime of the chemical solutionstoimprove cleaningwith
lessmechanical force.
– usedtoincrease mechanical force,aidinginsoil removal. Inhighpressure cleaning,
chemical detergentsare oftenusedalongwithanincrease temperature tomake soil removal more
effective.
– isutilizedtocleanthe interiorsurfacesof tanks andpipelinesof liquidprocess
equipment.A chemical solutioniscirculatedthroughacircuitof tanksand or linesthenreturntoa
central reservoirallowingthe chemicalsolutiontobe reused. Time,temperature andmechanical force
are manipulatedtoachievemaximumcleaning.
utof Place (COP) – is utilizedtocleanthe partsof filtersandpartsof otherequipment. This
requiresdisassemblyforpropercleaning. Parts
removedforcleaningare placedina circulationtankandcleanedusingaheatedchemical solutionand
agitation.
– it normallyinvolvesthe use of brusheitherbyhandor a machine suchas a floor
scrubber. Mechanical cleaningusesfrictionforfoodsoil removal.
Fundamental CleaningProcedures
1. Scrape and Pre-rinse –soiledequipment surfacesare scrapedandrinsedwithwarmwaterto remove
loose foodsoils.
2. CleaningCycle –the removal of residual foodsoilsfromequipmentsurfacesisbasedonthe
manipulationof the fourbasiccleaningfactorsandthe methodof cleaning. Typically, alkalinechemical
solutionsare usedforthe cleaningcycle.
3. Rinse – rinse all surfaceswithcoldto hot water,dependingonthe temperature of the cleaning
cycle,tothoroughlyremoveall remainingchemical solutionandfoodsoil residues.
4. AcidRinse – a mildacidrinse of the equipmentneutralizesanyalkaline residuesleftandremovesany
mineral soil present.
5. Sanitize –all equipmentsurfacesare rinsedorfloodedwithasanitizingagent. Bothtime and
chemical concentrationare critical foroptimumresults.
Factors that influence the cleaningprocess –varyingdegreesof foodsoil willbe depositedonthe
equipmentduringproduction. These foodsoilswill requirecomplete removalduringthe cleaning
processand will affectthe cleaningcompoundused,alongwiththe methodof cleaning
– the longera cleaningsolutionremainsincontactwiththe equipmentsurface,the greaterthe
amountof foodsoil thatisremoved. More time incontact withthe soil reducesthe chemical
concentrationrequirements.

3. –soilsare affectedbytemperature invaryingdegrees. Inthe presence of acleaning
solutionmostsoilsbecome more readilysoluble asthe temperature increases.
–it variesdependingonthe chemical itself,type of foodsoil,andthe
equipmenttobe cleaned. Concentrationwill normallybe reducedastime andtemperature are
increased.
– is as simple ashandscrubbingwitha brushor as complex asturbulentflow and
pressure inside apipeline. Thisaidsinsoil removal andtypicallyreducestime,temperature and
concentrationrequirements.
– mineralsinhard watercan reduce the effectivenessof some detergentsorasanitizers. Water
pH rangesgenerallyfrompH5-8.5. However,highlyacidicwatermayrequire additionalbuffering
agents.Waterusedfor cleaningandsanitizingmustbe potable andpathogenfree.
EquipmentSanitationProcedures
1. Range
a. Remove all burntsedimentsandwipe greasefromtopof range after eachuse.
b. Scrape grease from curbsand openingshinges.
c. Whencool,washtop of range
d. Runoiledclothovertopof range
e.Cleanovenbyremovinggrates,scrapingoff fooddeposits,washinganddrying.
f.Keepburnersclean.Gasburnerscan be soakedandscrubbedwithstiff brushwhileelectricburners
shouldbe cleanedwithabrushor witha damp cloth.
g. Before replacing,rubwithoil-dampedcloth.
2. Dishwashingmachine
a. Remove strainerpans,washandstockoutside machine until nextuse.
b. Scrub inside frequentlywithstiff brush.
c. Remove andcleanthe washand rinse armsand fitsdailytoremove foreignparticles.
d. Wash tablesandtopof machine
e.Cleannozzles.
f. Do a special periodiccleaninginhardwaterarea.
3. Slicer

4. s a. Cleanimmediatelyafterusing,especiallyafterslicingvegetablesandnuts.
b. Remove all partsto clean
c. Dry and coverknivesaftercleaningwithoil-dampedcloth.
d. Wash carriage slidesthoroughly.
e. Wipe outside withcloth.
f.Cleantable andpedestal underslicers
g. Replace guardaftercleaning.
4. Refrigerator
1. Wipe upspilledfoodsimmediately
2. Wash inside shelvesandtraysat leasttwice aweekwithbakingsoda.
3. Rinse anddry thoroughly
4. Flushdrainsweekly