Cleaning & Sanitation: Quick Page-by-Page Notes

Page 1

• Key concepts

  • Cleaning: removes dirt, dust, crumbs, and germs using soap/detergent and water; may not kill germs.

  • Disinfecting: uses chemical disinfectants to kill germs on surfaces; requires a contact time; may not clean dirty surfaces.

  • Sanitizing: lowers germ count to a safe level; depends on public health standards/workplace standards.

  • Sterilization: removes all microorganisms; used in professional settings (e.g., hospitals).

• Cleaning agents (types): Detergent, Degreasers, Abrasives, and Acid Cleaners.

• Ammonium hydroxide (household ammonia): used in cleaning products; breaks down grime; evaporates quickly; useful for glass to avoid streaks.

• TOPIC DAY 1: Cleaning/sanitizing kitchen tools and equipment is a standard operating procedure (SOP) in food safety.

• Four main cleaning agents in commercial kitchens:

  1. Detergent: breaks up dirt/soil; forms powder, liquid, gel, or crystals.

  2. Degreasers: solvent cleaners; remove grease from oven tops, counters, backsplashes.

  3. Abrasives: remove heavy, stubborn soil.

  4. Acid cleaners: remove hard mineral deposits and rust on shelves, floors, and restrooms.

• Other cleaning/sanitizing chemicals (brief):

  • Ammonia: cleaner for mirrors/glass; breaks down grease; evaporates quickly; reduces streaking.

  • Carbonic acid cleaner: breaks down limescale; cleans metals and various surfaces.

  • Dishwashing liquid: antibacterial properties; removes grease/oils.

  • Timsen: concentrated disinfectant/sanitizer/deodorizer; reduces cross-contamination.

  • Chlorine: disinfects kitchen tools/surfaces; destroys pathogens like E. coli and Salmonella.

  • Disinfectant and Soap: used in cleaning/sanitizing.

  • Quaternary Ammonium (Quats): disinfectant; longer contact time (approx. 10 min) on soiled surfaces before wiping.

Page 2

• Additional chemicals used for cleaning/sanitizing:

  • Ammonia: effective cleaner; fast evaporation; streak prevention on glass.

  • Carbonic acid cleaner: removes mineral deposits; wide surface compatibility.

  • Dishwashing liquid: anti-bacterial; grease/oil removal.

  • Timsen: disinfectant/sanitizer/deodorizer.

  • Chlorine: disinfectant for surfaces; destroys microorganisms.

  • Disinfectant and Soap: combined use possible.

  • Quaternary Ammonium (Quats): disinfectants; longer contact time (around 10 minutes).

• Sanitizers in food service: chlorine solutions (bleach), quats, and iodine; follow manufacturer’s instructions and use appropriate PPE.

• Key sanitizing concepts:

  • Heat/thermal sanitizing: Hot water around $165^\circ F$ ($74^\circ C$) for at least $30 ext{ s}$; Steam at $200^\circ F$ for at least $5 ext{ min}$.

  • Chemical sanitizing: choose products approved for food-contact surfaces; effective, stable, wipeable, low toxicity, non-corrosive, leaves no residues; follow manufacturer instructions.

• Typical chemical sanitizer concentrations and times:

  • Chlorine: $50 ext{ ppm}$ in water; contact time $7 ext{ s}$.

  • Iodophors (iodine): $12.5{-}25 ext{ ppm}$ ; contact time $30 ext{ s}$.

  • Quaternary Ammonium: up to $200 ext{ ppm}$; contact time $30 ext{ s}$.

Page 3

• Safely preparing cleaning agents: follow manufacturer’s instructions; PPE as required.

• Heat/thermal sanitizing (summary): hot water and steam as above (see Page 2).

• Chemical sanitizers (criteria): must be approved for food-contact surfaces; fast-acting; stable; solubilizes residue; low toxicity; non-corrosive; non-selective; leaves no harmful residues.

• Chlorine sanitizers (example): use $50 ext{ ppm}$ with $7 ext{ s}$ contact time.

• Iodophors (iodine): $12.5{-}25 ext{ ppm}$; $30 ext{ s}$ contact time.

• Quats: up to $200 ext{ ppm}$; $30 ext{ s}$ contact time.

Page 4

• Cleaning and sanitizing equipment per manufacturer’s standards; follow suggested techniques and chemicals.

• Cleaning procedure (fundamentals):

  • Scrape and Pre-rinse: remove loose soils with warm water.

  • Cleaning cycle: remove remaining soils using alkaline cleaners.

  • Rinse: with cold to hot water per cleaning cycle temperature.

  • Acid rinse: neutralizes alkaline residues and removes mineral soil.

  • Sanitize: apply sanitizing agent; ensure proper time and concentration.

• Maintenance: regular checks; report safety issues (frayed cords, loose parts); call a professional if needed.

Page 5

• Equipment sanitation procedures (examples):

  • Range:

  • Clean immediately after use; remove burnt sediments; wipe grease; scrape curbs/openings; wash top when cool; oil cloth over top; clean oven by removing grates; keep burners clean (gas soak, electric with brush).

  • Weekly: wipe spilled foods; wash inside shelves/trays with baking soda; rinse and dry; flush drains weekly.

  • Slicer:

  • Clean immediately after use; remove blade guard; run through dishwasher; wash surfaces with warm water + detergent; wipe with sanitizing solution (100 ppm chlorine or 28 mL bleach per 4.5 L water); air dry before reassembly.

  • Sink and Drains:

  • Keep outlet screened; daily flush with strong soda solution (e.g., $4 ext{ oz}$ to $2 ext{ gal}$ water); clean/replace greased tray; use force pump if drain slow; replace leaking washers.

Page 6

• Store cleaned kitchen tools/equipment in designated space; keep items dust-free and microbes away.

• 10 steps to organize kitchen cabinet:
  1) Remove all items; clean inside with soapy water.
  2) Line items to prevent slipping; use lining for stability.
  3) Place heavy items on bottom shelf; light items on top; invert cups/bowls/glasses for storage.
  4) Put frequently used items within easy reach.
  5) Proximity: keep items near sink/dishwasher for easy return.
  6) Stack pots/pans on their sides; lids on the side space.
  7) Group similar ingredients on shelves to save time.
  8) Label containers with expiration dates to avoid mix-ups.
  9) Use spice rack; label all spices; keep items tidy and labeled.
  10) Use drawer dividers for utensils; remove unused items; store cleaning materials under the sink; keep extra towels for drying.