WEEK 1

CHEMICALS USED IN CLEANING and SANITISING KITCHEN TOOLS AND EQUIPMENT.

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 another.

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. The right cleaning agent must be selected because not all cleaning agents can be
used on food-contact surfaces. (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. 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.

Cleaning Compounds

1. Detergents. These are cleaning agents, solvents or any substance used to

wash tableware, surfaces, and equipment. Example: soap, soap powders,
cleaners, acids, volatile solvents and abrasives.
2. Solvent Cleaners commonly referred to as degreasers used on surfaces
where grease has burned on. Ovens and grills are examples of areas that
need frequent degreasing. These products are alkaline based and are
formulated to dissolve grease.
3. Acid Cleaners. Used periodically in removing mineral deposits and other soils
that detergents cannot eliminate such as scale in washing machines and
steam tables, lime build up on dishwashing machines and rust on shelving.
(Ex.: phosphoric acid, nitric acid, etc.) These products vary depending on the
specific purpose of the product.
4. Abrasives – are generally used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvents and acids. These products must
be carefully used to avoid damage to the surface being cleaned.
Other chemicals used for cleaning and/or sanitizing
kitchen equipment and utensils are the following:
1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap
 WEEK 2
Cleaning your kitchen’s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the kitchen
area during food preparations. Several surfaces around the kitchen such as walls, floors,
shelves and other surfaces must always be cleaned and sanitized safely using the proper
materials to reduce environmental deficiencies.

Types of Sanitizers and Disinfectants

There are various types of chemicals used for sanitizing and disinfecting
equipment, and first aid procedures for accident caused by chemicals.
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,
mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub
with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.

procedure caused by chemical poisoning

What to do?
 If the person has been exposed to poisonous fumes, such as carbon monoxide,
get him or her into fresh air immediately
 If the person swallowed the poison, remove anything remaining in the mouth.
 If the suspected poison is a household cleaner or other chemical, read the label
and follow instructions for accident poisoning. If the product is toxic, the label will likely
advise you to call the hospital/doctor.
 Follow treatment directions given by poison centers.
 If the poison is spilled on the person’s clothing, remove the clothing and pour the
body with continuous tap water.

Precaution: Don’t administer Ipecac syrup on anything.

The total facility cleaning and maintenance program of a food service department
must be planned to reflect concern for sanitation as “a way of life”. Facility sanitation
results can be obtained through:
 Establishing high standards
  Rigid scheduling of assignments that are clearly understood by workers.
 Ongoing training
 Proper use of cleaning supplies
 Provision of proper materials and equipment to accomplish tasks, and
 Frequent meaningful inspections and performance reviews.
Regular cleaning of counter tops and floors needs to be done daily and is usually
assigned as part of regular daily duties. Other cleaning tasks that need to be done less
frequently must be scheduled and assigned as needed for instance, daily, weekly,
monthly. General cleaning of floors, windows, walls and certain equipment should be
assigned to personnel and it is often done in cooperation with the housekeeping and
maintenance departments of the organizations.
Each of the duties on the assignment list must be explained in detail on a written
work sheet or “job breakdown” for the employee to follow. Job breakdown includes name
of the task, tools and equipment and materials to be used, and a step by step list of
what to do and how to do it.
All food contact equipment’s, containers and utensils must be cleaned thoroughly
after each use. This is especially true of meat grinders, slicers, cutting boards, knives,
mixers, peelers, dishwashing machines and stationary can openers to prevent any cross-
contamination.
How To Keep Your Kitchen Clean And Safe
1. Remove unnecessary clutter from surfaces-Discard appliances and gadgets that you don't use any
more, as unused appliances would only tend to gather dust. Be sure that any appliances which are
still maintained and used are stored in a safe place that is out of reach of children.
2. Keep your refrigerator clean and tidy- Before you do your weekly shopping, remove old and rotten
food and clean shelves and racks. Look at expiration dates and be sure to label any containers of
homemade food or leftovers. Don't make a habit of keeping food for too long in the fridge; rotten
food will breed bacteria and may even contaminate fresh food that is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects- Empty it as
soon as it smells, even if it is not yet full. You should ideally do this every day.
4. Wash and disinfect your rubbish bin once a week-This will ensure that any germs which might
have remained even after you emptied out the rubbish will die and cannot multiply. Also, this will
remove any foul smells which might be emanating from the trash bin.
5. Use separate chopping boards for different kinds of food- Keep separate chopping boards for your
meat and your vegetables to reduce the spread of bacteria. Clean the meat chopping board extra
carefully, especially after cutting chicken, as raw food has a higher tendency of containing bacteria.
6. Change the dishcloth you wipe surfaces with every day- Use a different cloth for surfaces than for
dishes. Wash the cloth with hot water and, as appropriate, bleach. Use separate towels for hands
and dishes, and change both of those regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause contamination, such as raw
meat or eggs, and anything that has fallen on the floor- It is better to use cleaning material that
you can easily throw out after and prevent from contaminating other food, instead of using towels
or sponges which you would still be likely to use again afterwards.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly- If something
has spilled, make sure to mop it right away instead of letting the mess stay there. Aside from
making sure that germs do not use the spillage as a breeding ground, immediate mopping would
also prevent unwanted accidents such as slipping from occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria- Wash
dishes with hot water and soap as soon as you're done using them.
10. Wash surfaces that get touched-Periodically wipe doorknobs, handles, buttons and controls, and
light switches in and around your kitchen with cleaning agents. Even if they seem clean to the
naked eye, they may already be harboring bacteria.
11. Wash your hands before handling food-and again if you sneeze or cough, blow your nose, go to the
bathroom, or touch high-use surfaces.
Safety measures
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be
exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
Can you think of any more safety measures?

Storage and security of chemicals

The following are recommendations for the storage and security of chemicals and
cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.
3. Store in a cool, well lit and well ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying their
content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals