Kitchen Maintenance
and Organization
Objectives :
Recognize the tools and
equipment used in the kitchen
sanitation
Properly clean and sanitize the
kitchen premises using the tools
and equipment needed
according to food safety
regulation
Sanitation in Kitchen
In every food establishment, proper
sanitation in the food preparation area is
indispensable.
This include cleaning and sanitizing all the
tools, utensil, equipment and premises.
A clean food establishment can attract
customers and be assured of continuous
patronage because the foods served are
free from microorganisms that can cause
illness.
Two Component
Cleaning Sanitizing
Detergents Heat
Solvent cleaners Chemical
Acid cleaners
Abrasive cleaners Commonly used
sanitizing agent in
The process of removing restaurant.
food or any soil/dirt on
food contact surfaces,
dishes or container
using the correct
cleaning materials.
Detergents
Can penetrate and soften dirt quickly
Example are dishwashing detergent and
automatic dishwasher detergents
Used to wash table appointment, surface, and
equipment.
Solvent Cleaners
Other term is degreasers
A substance used to remove grease(oil or soft fat)
Used periodically on greasy surface
Acid Cleaners
Used often to remove soil in dishwashers
and steam tables
Used periodically on other soils that are not
removed by detergents
Abrasive cleaners
Used to remove heavy accumulation of soil
that cannot be removed by detergent
Some abrasive cleaners can also disinfect
Used to clean food-contact surface
Sanitizing
Commonly used sanitizing agent in
restaurant
Heat
chemical
Heat
Three method of using heat sanitize.
Hot water
Steam
Hot air
Hot water
Is the most common method for sanitizing
in a restaurant.
77° C is used in sanitizing the third
compartment of a three compartment sink
Compartment sink
82°C is used for a high temperature
dishwasher to sanitize clean dishes.
Dishwasher
74°C is used for stationary rack single
temperature machine.
Stationary rack
Cleaned item must be exposed to these temperature for
atleast 30 seconds
Chemical
Approved chemicals
◦ Chlorine
◦ Iodine
◦ Quaternary ammonium
Factors that influence the
effective of chemical sanitizers:
A. concentration
◦Too little concentration result in
limited reduction in the
presence of harmful
microorganism.
◦Too much concentration is
toxic/poisonous to animals and
humans.
Factors that influence the
effective of chemical sanitizers:
B. Temperature
◦ Effective when used in water between 12°c and 49°C
C. Contact Time
chlorine
- 50 ppm concentration in water between 75°C and 35°C
for 7 seconds.
Iodine
- 12.5 to 25 ppm in water at least 24°C for 30 seconds
quaternary ammonium compound
- up to 200 ppm in the water at least 24°C for 30
seconds
Three Steps to Effective Clean
and Sanitize Utensil
Washing
- Use warm soapy water in washing chopping board,
bowl, and knives
Sanitizing
- use hot water or chemical
Drying
- all utensil must be thoroughly dried before
reusing
- air dry is the best
-use tea towel if the utensil are clean
Advantage and Disadvantage of
Chemical Sanitizers
chlorine
Advantage
a. cheap
b. not affected by hard water
c. effective on a wide variety of bacteria
Disadvantage
a. deteriorate when exposed to light and during storage
b. loses potency in the presence of organic matter
c. corrosive
d. irritating to the skin
e. decreases effective with increased pH of solution.
Advantage and Disadvantage of
Chemical Sanitizers
iodine
Advantage
a. less irritating to the skin than chlorine
b. strong against non-spore bacteria
c. not effective by hard-water silts
Disadvantage
a. effectiveness decreases when acidity increased
b. less effective than chlorine in other type of
bacteria
c. should not be used in high temperature
d. may discolor equipment or surface
Advantage and Disadvantage of
Chemical Sanitizers
quaternary ammonium compound
Advantage
a. odorless
b. colorless
c. non-toxic
d. non-corrosive
e. non-irritating
f. active over a a wide pH range
g. relatively stable in the presence of organic matter
Disadvantage
a. not compatible with some detergent
b. not compatible with hard water
c. slow destruction of some microorganism
How to clean kitchen
appliances and equipment
1. refrigerator/freezer
a. clean every week by wiping off
containers of food and removing all foods
that cannot be consumed.
b. follow the manufacturer’s instruction
of cleaning.
c. clean all visible dirt and food
particles.
d. remove detachable parts.
e. wash with water
f. sanitize
Dishwashers
-this is a mechanical devices used for cleaning dishes
and utensils for eating
a. Choose self-draining dishwashers.
b. Clean using water and approved detergent
c. Never empty the dishwasher before completing the
washing process.
d. Wash with soapy water.
e. Rinse.
Floor polisher
- this is an electrical appliances that is used to clean
and maintain cleanliness of floor without carpet such
as marble, tile, and hardwood.
- follow the manufacturer’s instruction of cleaning
the floor polisher depending upon the brand.
Extraction fan
- this is used for ventilation and for eliminating
excess fumes in the kitchen.
A. a kitchen require higher extraction rate. Choose
an extractor with extra feature such as completely
sealed and reversible fit for windy areas.
B. in cleaning the extractor fan, follow the
instructions of the manufacturer.
oven
Clean the oven thoroughly with a special
cleaner when it is cool
Clean and remove with soapy water
Rinse with water and pat dry with a kitchen
towel.
Turn on the oven to dry all parts to avoid
rust.
broiler
Wash the broiler rack and the pan with hot
soapy water using scouring pad.
Rinse and dry thoroughly
Wipe the walls of the broiler before
returning the broiler pan on the rack.
sink
Remove food particles that clog the drain
Use soapy water to clean the sink.
Use a fine scouring powder and bleach to
remove the stain.
Other utensil
Grater and peeler
◦ - must be cleaned and washed properly
◦ - use a clean kitchen brush for removing food
particles and visible dirt that are difficult to
remove.
Wash bowls and knives in warm soapy
water
◦ -sanitized in a dishwasher with hot wash and
drying cycles.
◦ -in the absences of a dishwasher, sanitizer them
in very hot water or quaternary ammonium
solution that is safe for kitchen utensils.
Chopping board for food and vegetable
◦ - should be separated from chopping boards for a
raw and cooked foods
◦ -select chopping board made of food grade acrylic
block because they are easier to clean than
wooden board.
◦ - use very hot or a chemical sanitizer that is safe
for eating, drinking, and cooking utensil.
Table Appointments
Glassware
-includes goblet, tumbler,
wineglass and ordinary glasses,
Glassware
Greasyglasses are washed with
a warm soapy water; if not,
simple wash with tap water and
dishwashing soap or liquid.
Drywith cloth, preferably the
outer part only.
linens
Include napkin, table cloths, tea towel, table
runners, and placemats.
linens
Remove stain while fresh
Check color fastness of
fabrics before using special
spot removers
Some linens are better dry-
cleaned than laundered.
dishware
Different types of dishware require different
handling methods when cleaning.
Stoneware is heavier while glass is lighter.
dishware
Wash with warm water and
dishwashing detergent.
Rinse with running water or used
a dishwasher with hot wash and
drying cycles.
Wipe immediately with soap
cloth after letting them drip.
Garbage bin
Choose non-porous, easy-to-clean garbage
bins with lid
Report broken or defective garbage bin
immediately
Dispose of trash as soon as possible to
avoid overflowing.
