The document discusses the importance of cleaning and sanitizing in food safety, outlining various cleaning agents and the procedures necessary for effective sanitation. It specifies approved sanitizers like chlorine, iodine, and quaternary ammonium and details the required contact times and temperatures for effective sanitization. Additionally, it provides cleaning tips and emphasizes the need for correct practices to prevent contamination in a kitchen environment.

1. 1. A CONTACT TIME IN USING
CHLORINE IS _________________.
A. 5 SECONDS C. 20 SECONDS
B. 7 SECONDS D. 30 SECONDS

2. 2. AN ADVANTAGE OF THIS
CHEMICAL IS NON-TOXIC, ODORLESS
, COLORLESS, NON-CORROSIVE AND
NON-IRRITATING.
A. CHEMICALS C. DETERGENT
B. CHLORINE D. QUARTERNARY AMMONIUM

3. 3. 12.5-22 PPM IN WATER THAT IS AT
LEAST 75F IS A CONCENTRATION USED
IN __________.
A. CHEMICALS C. IODINE
B. CHLORINE D. QUARTERNARY AMMONIUM

4. 4. The advantage/advantages of using
iodine as chemical sanitizers is ____________.
A. highly effective
B non-toxic, odorless and colorless
C. generally inexpensive
D. forms brown color that indicates
strength

5. 5. HOW MANY SECONDS
ARE ALLOWED IN
QUATERNARY AMMONIUM
AS CHEMICAL SANITIZER?
A. 7 SECONDS
C. 30 SECONDS
B. 20 SECONDS
D. 10 SECONDS

6. MAINTAINING APPROPRIATE
KITCHEN TOOLS, EQUIPMENT AND
PARAPHERNALIA

7. • Aluminum, stainless steel, glass, cast iron,
ceramic, plastic and hard rubber are examples of
MATERIALS. Baster, colanders, cutting boards
and dredgers are some KITCHEN/COOKING
UTENSILS that every kitchen need, while the
refrigerators, auxiliary equipment like steamer,
microwave ovens and blenders are the
EQUIPMENTS needed in the kitchen.

8. • The things mentioned above will last longer if you
know how to clean and sanitize it. Try to look at
your kitchen particularly in the dish washing area,
what are the things you see? Write your answer on
a separate sheet. Give at least three.
• 1.
• 2.
• 3.

9. •If your answer is like bleach,
sponge, detergent,
dishwashing liquid. Great job!

10. HAPPY BAKING
BY: VIVIAN P. MORA

11. Questions:
1. What did the character use for
cleaning the tools?
2. What did she do next after cleaning?
3. What is the importance of sanitizing
the equipment before using?

12. Cleaning and sanitizing procedures
must be 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 other foods.

13. CLEANING
is the process of removing
food and other types of soil
from a surface, such as a dish,
glass, or cutting board.

14. Cleaning is done with a cleaning
agent that removes food, soil, or
other substances. The right
cleaning agent must be selected
because not all cleaning agents can
be used on food-contact surfaces.

15. (A FOOD-CONTACT SURFACE IS THE
SURFACE OF EQUIPMENT OR UTENSIL
THAT FOOD NORMALLY COMES INTO
CONTACT.) FOR EXAMPLE, GLASS
CLEANERS, SOME METAL CLEANERS,
AND MOST BATHROOM CLEANERS
CANNOT BE USED BECAUSE THEY
MIGHT LEAVE AN UNSAFE RESIDUE ON
THE FOOD CONTACT SURFACE.

16. The label should indicate if the
product can be used on a food-
contact surface. The right
cleaning agent must also be
selected to make cleaning easy.

17. FOUR CATEGORIES OF CLEANING
AGENTS
1. Detergents – used to routinely wash
tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and
soften it. Examples include dishwashing
detergent and automatic dishwasher
detergents.

18. 2. SOLVENT CLEANERS - USED
PERIODICALLY ON SURFACES
WHERE GREASE
HAS BURNED ON.
SOLVENT CLEANERS ARE
OFTEN CALLED DEGREASERS.

19. 3. Acid cleaners - used periodically
on mineral deposits and other
soils that detergents cannot remove.
These cleaners are often used
to remove scale in ware washing
machines and steam tables.

20. 4. Abrasive cleaners – use to remove heavy
accumulations of soil that are difficult to remove
with detergents. Some abrasive cleaners also
disinfect.
Clean food-contact surfaces that are used to
prepare potentially hazardous foods as needed
throughout the day but no less than every four
hours. If they are not properly cleaned, food that
comes into contact with these surfaces could
become contaminated.

21. 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.
The item to be sanitized must first be washed
properly before it can be properly sanitized.
Some chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will be less
effective on a surface that has not been properly
cleaned.

22. SANITIZING METHODS
1. Heat – there are three methods of using heat to sanitize
surfaces- steam, hot water, and hot air.
Hot water is the most common method used in restaurants.
If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171oF (77oC). If a
high-temperature ware washing machine is used to sanitize
cleaned dishes, the final sanitizing rinse must be at least
180 oF (82oC). For stationary rack, single temperature
machines, it must be at least 165oF (74oC). Cleaned items
must be exposed to these temperatures for at least 30
seconds.

23. 2. CHEMICALS – CHEMICALS
THAT ARE APPROVED
SANITIZERS ARE CHLORINE,
IODINE, AND QUATERNARY
AMMONIUM.

24. THE THREE FACTORS THAT
MUST BE CONSIDERED ARE:
Concentration – the presence of too little
sanitizer will result in an inadequate
reduction of harmful microorganisms. Too
much can be toxic.

25. Temperature – generally
chemical sanitizers work best
in water that is
between 55oF (13oC) and
120oF (49oC).

26. 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.

27. SANITIZER TESTING
To accurately test the strength of a sanitizing
solution, one must first determine which
chemical is being used—chlorine, iodine, or
quaternary ammonium. Test kits are not
interchangeable so check with your chemical
supplier to be certain that you are using the
correct kit. The appropriate test kit must then
be used throughout the day to measure chemical
sanitizer concentrations.

29. THERE ARE THE THREE
STEPS NEEDED TO
EFFECTIVELY CLEAN AND
SANITIZE UTENSILS:
• WASHING
• SANITIZING
• DRYING

30. CLEANING KITCHEN
PREMISES

31. Things you will need:
• broom
• cleaning rags
• bucket

32. 1. COLLECT LOOSE DUST BY
SWEEPING THE KITCHEN
FLOOR DAILY WITH A BROOM
OR STATIC SWEEPER AND
WIPING DOWN COUNTER TOPS,
TABLES AND OTHER
SURFACES WITH A CLEANING
RAG.

33. 2. MIX 1GALLON WARM WATER
IN A BUCKET WITH ½ CUP
WHITE VINEGAR AND 1 TSP.
DISH SOAP. DIP YOUR MOP
INTO THE BUCKET, WRING THE
MOP OUT AND WIPE ACROSS
YOUR KITCHEN FLOORS.

34. 3. MAKE AN ALL-PURPOSE
CLEANER IN A SPRAY
BOTTLE. COMBINE 3
CUPS WARM WATER WITH
½ CUP WHITE VINEGAR
AND 1 TSP. DISH SOAP

35. 4. SPRAY THIS
SOLUTION ONTO
KITCHEN SURFACES
AND WIPE OFF WITH A
DAMP CLEANING RAG.

36. 5. FILL A FEW BOWLS WITH
ABOUT ½ CUP EACH OF
BAKING SODA. PLACE
THESE AROUND YOUR
KITCHEN TO ABSORB ODOR
AND KEEP THE KITCHEN
SMELLING FRESH.

37. 1. Heat and chemicals are commonly used as a
method for ____ in a restaurant.
2. In order to clean and sanitize utensils, there
are three steps needed and these are washing,
sanitizing, and _________.
3.Cutting boards, bowls and knives are the
utensils need to be wash in a warm soapy_______.
4.The step in cleaning and sanitizing that
considered as the best is____________.
5. In the absence of hot water ___________ can be
used.

38. 6. A way of removing food and other type of
soil from a surface is called ___________.
7. From the three - compartment sink, the
temperature of the hot water must be at
least_____________.
8. Quaternary ammonium, iodine, and
chlorine are the approved____________
9. Too much use of sanitizer can be_______
10. Chemical sanitizers will work best in water
with a temperature of___________.

39. • 1. Heat and chemicals are commonly used as a
method for ___________ in a restaurant.
• 2. In order to clean and sanitize utensils, there are
three steps needed and these are washing,
sanitizing, and _________.
• 3.Cutting boards, bowls and knives are the utensils
need to be wash in a warm soapy_______.
• 4.The step in cleaning and sanitizing that considered
as the best is____________.
• 5. In the absence of hot water ___________ can be
used.
• 6. A way of removing food and other type of soil from
a surface is called ___________.
• 7. From the three - compartment sink, the
temperature of the hot water must be at
least_____________.
• 8. Quaternary ammonium, iodine, and chlorine are
the approved____________
• 9. Too much use of sanitizer can be_______
• 10. Chemical sanitizers will work best in water with
a temperature of___________.
a. drying
b. air drying
c. cleaning
d. water
e. disposable eating,
drinking utensils
f. toxic
g. chemicals
h. sanitizing
i. 171oF (170oC)
j. contact time
k.55oF (130oC) and
120oF (46oC)
sanitizing
drying
water
air drying
disposable
eating
cleaning
171 degree F (170 degree C
chemicals.
toxic
55 degree F (130 degree C and
120 degree F (46 degree C