Types of Chemicals for Cleaning and Sanitizing Kitchen Tools,
Equipment, and Paraphernalia
Kitchen is the place where food preparation, food storage and clean up stations can be found. It is where
kitchen tools and equipment are being placed that needs proper care and maintenance.
Every individual should follow the proper cleaning and use of sanitizing chemicals to ensure that
kitchen tools and equipment will be properly cleaned and maintained. It should always be the priority of the
owner/manager of a particular establishment to maintain the cleanliness of the kitchen tools and equipment.
Cleaning is a process of removing soil and preventing accumulation of food residues to the plates,
glasses, and other kitchen tools and equipment. It is done with a cleaning agent that removes food, remaining
foods or other substances. The right cleaning agents must be selected because not all cleaning agents can be
used on food-contact surfaces.
Cleaning agents are substances usually liquids, powders, sprays, or granules used to remove dirt,
including dust, stains, bad smells, and clutter on surfaces.
Here are the four categories of cleaning agents
1. Detergents. These are cleaning agents used to wash tableware surfaces, and equipment. Examples: soap,
soap powders, cleaners
2. Solvent cleaners. It is commonly referred as agent that remove grease from surfaces. Oven and grills are
examples of areas that need frequent degreasing. These products are alkaline based and are formulated to
dissolve grease.
3. Acid cleaners. It is used periodically used in removing mineral deposits and other soils that detergents
cannot eliminate. For our convenience in cleaning the different surfaces at home we used to buy acid cleaners.
But, consider the harmful effect and it is your duty to choose the right one which will suit to your needs.
Various types of acid cleaners
1. Phosphoric acid-slightly weaker and is useful for cleaning concrete, porcelain and ceramic surface.
It is harmful for your limestone, marble and granite surface.
2. Oxalic Acid-It works as a rust remover. It also removes blemishes from vinyl, stone and linoleum
surfaces.
3. Sulfamic acid-for ceramic and metal cleaning purpose. It can remove dried cement from masonry
and concrete.
4. Muriatic acid. It used with caution because this is very corrosive that can cause damaged. It can be
used in cleaning the floors and walls of the swimming pool and toilets.
4. Abrasives. It is 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.
They are mechanical cleaners or materials that wear off dirt, stain and tarnish by rubbing. They
are composed of either particles or physical abrasives such as sandpaper, steel wool and scrubbing
pads. Finer particles are less abrasive. Coarser particles are more abrasive. Baking soda and salt can be
used as abrasives.
Four types of abrasive cleaners
1. Dry abrasives: Powdered cleansers.A powdered cleanser that has a cleaning and polishing
action because of the fine particles of calcite, feldspar, quartz and silica. It also contains a
small amount of surfactants for removing oily soils.
Surfactants –comes from the word surface-active agent
2. Wet abrasives: Liquid cleaners
It contains more surfactants and softer abrasives than powdered cleansers.
3. Abrasive tools
Scouring pads, steel wool pad, and sponges are commonly used as abrasive tools.
4. Disinfecting abrasives
Some abrasive cleaners contain antimicrobial chemicals and used to disinfect surfaces.
Cleaning agents must be properly used. Make it sure to follow the manufacturer’s instruction for
effective result and to avoid misused.
Cleaning and Sanitizing Kitchen Tools, Equipment and
Paraphernalia
Kitchen is the place where food preparation, food storage and clean up stations can be found. It is where kitchen
tools and equipment are being placed that needs proper care and maintenance.
The Cleaning Operation
There are five steps involved in cleaning and sanitizing whether it is done manually or by machine. These steps
must be done to avoid cross-contamination between surfaces and food.
1. Prewash – the removal of gross food before applying the cleaning solution
2. Wash – the application of cleaning compound
3. Rinse – the removal of all traces of the cleaning solution with clean potable water
4. Sanitize – the kitchen utensils, tools and equipment must be sanitized using either heat or chemicals
5. Air dry- drying dishes without motivating the growth of bacteria.
Tips in washing the dishes
1. Soak stubborn food deposits for cleaning up the pots and pans.
2. Use good sponge.
3. Wash your dishes from the least greasy and the least dirty to the greasiest and dirtiest.
Wash your glassware and any drinking vessels
Cutlery-knives, fork, spoons
Plates and bowls
Pots and pans
4. Drain and refill the water if needed, if you notice it getting greasy.
Cleaning the kitchen
Consider the following;
1. Empty dishwashers/sink and dish drainer, as necessary.
2. Wash dirty dishes as they happen.
3. Wipe spills from counters, floors and appliances.
4. Clean counters.
5. Sweep floor.
6. Set out clean rag for the next day.
7. Clean outside of electric kitchen appliances.
Sanitizing -is the process of reducing the number of microorganisms on that clean surface to safer level.
It is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as method for
sanitizing in a restaurant than radiation. Wash properly kitchen tools before it can be properly sanitized.
Here are the methods of sanitizing:
1. Thermal sanitizing. It involves the use of hot water or steam.
There are three methods of using heat to sanitize surfaces-steam, hot water and hot air.
2. Chemicals. Approved chemical sanitizers are chlorine, iodine and quaternary ammonium.
The factors that must be considered are:
1. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
2. Temperature. Generally, chemical sanitizers work best in water that is between 55-degree Fahrenheit and
120-degree Fahrenheit.
3. Contact time. The cleaned item must be in contact with the sanitizer for the recommended length of item.
Sanitizing Testing
Every food establishment must have the appropriate testing kit to measure chemical sanitizer concentrations.
Use the proper test kit for accurate testing of the strength of a sanitizing solution. The suitable test kit must then
be used throughout the day to measure chemical sanitizer concentration.
Advantages and disadvantages of Chemical Sanitizers
Chemical Advantages Disadvantages
Chlorine Effective against a wide Corrosive
variety of Irritating to skin
microorganisms. Short shelf life
Not affected by water
hardness
Non-staining
Concentration easily
measured by field tests
Generally inexpensive
Iodine Non-corrosive and non- Slow acting at pH 7.0
irritation to skin above, vaporizes at 120-
Rapid bacterial action in degree Fahrenheit
acid pH range in cold or Relatively expensive
hard water
Quaternary Ammonium Non-corrosive Not compatible with
Compounds Non-irritating to skin some detergents and
No taste or odor in use hard water
dilutions Relatively expensive
Maintenance of Kitchen Tools and Equipment
For a long term of use of kitchen tools and equipment, proper maintenance must be considered. There
are ways and tips to follow:
1. Wooden spoons, cutting boards and bowls require hand washing. Wash wooden tools with warm soapy
water and then thoroughly rinse and wipe dry.
2. Knives. Use cutting board when chopping to prevent knife blade from dulling. Wash knives in hot soapy
water. You can dry stainless steel knives, but not carbon steel because it will quickly rust. Dry knives after
washing and rinsing. Sharpen knives as soon as they become dull.
3. Plastic tools, including spoons, spatulas and microwave oven wares are usually dishwasher safe, but
always check with the manufacture first. Hand wash the plastic tools in a soapy water. Avoid harsh abrasives,
which can scratch plastic surfaces.
4. Broilers. Empty grease pan. Remove grids and scrub them with soft wire brush with detergent and water in
the pot sink. Thoroughly wash and dry.
5. Stoves/ ranges. Keep the stovetops clean this will help transfer the heat to the cookware. The more
accumulated debris, the harder it is for the stove to heat the food and the more energy will be required to do the
job.
6. Iron pots, pans and utensils. Wash with soap and water, using a stiff brush or steel wool. If there is rust
present, wipe items with an oil-saturated cloth or a commercial rust remover. If using commercial remover, be
sure to follow the label instructions.
7. Disinfect the sink and clean faucets.
Tips in keeping the kitchen clean and safe
1. Clean up after meal.
• Clean food and dishes after each meal.
• Clear the table
• Transfer the leftovers to airtight containers and store them in the refrigerator or freezer
• Wash, dry, and put away all the dishes
2. Clean spills when it happens.
• Clean up excess liquids or sauces with a cloth.
• Spray the area with an all-purpose cleaner and wipe it dry.
• When it spills involve meat, use disinfecting spray to clean the mess to prevent the spread of bacteria.
3. Clean your garbage disposal regularly.
4. Clean the refrigerator and freezer.
• The refrigerator is where you keep most of your food, so it is important for both safety and cleanliness to
keep this appliance clean.
5. Sweep the floor daily.
• Sweeping regularly around the whole house will help minimize dust
6. Wash the floor weekly.
Name: ___________________________________________ Date: ______________________________
Activity
Directions: Fill in the blank with the correct word or group of words. Write your answer on a ¼ sheet of paper.
1. Cleaning is the process of removing soil and preventing the _______ of food residues to the plates, glasses,
and other kitchen tools and equipment.
2. ______ are cleaning agents used to wash tableware surfaces and equipment.
3. Solvent cleaners remove _______ from surfaces.
4. _______ is used to remove mineral deposits and other soils that detergents cannot eliminate.
5. Abrasive is used to ______ heavy accumulations of soil that are difficult to remove with detergents, solvents,
and acid.
6. _______ is harmful to your limestone, marble, and granite surface
7. The common abrasive tools are scouring pads, ______, and sponges.
8. Oxalic acid works as a ____remover.
9. Dry abrasives contain a small amount of _______ for removing oily soils.
10. Cleaning _______must be properly used.
Name: ___________________________________________ Date: ______________________________
Activity
Directions: Fill in the blank with the correct word or group of words. Write your answer on a ¼ sheet of paper.
1. Cleaning is the process of removing soil and preventing the _______ of food residues to the plates, glasses,
and other kitchen tools and equipment.
2. ______ are cleaning agents used to wash tableware surfaces and equipment.
3. Solvent cleaners remove _______ from surfaces.
4. _______ is used to remove mineral deposits and other soils that detergents cannot eliminate.
5. Abrasive is used to ______ heavy accumulations of soil that are difficult to remove with detergents, solvents,
and acid.
6. _______ is harmful to your limestone, marble, and granite surface
7. The common abrasive tools are scouring pads, ______, and sponges.
8. Oxalic acid works as a ____remover.
9. Dry abrasives contain a small amount of _______ for removing oily soils.
10. Cleaning _______must be properly used.
