CLEANING AND

SANITIZING
TOOLS AND
EQUIPMENT
 TYPES OF CLEANING AGENTS

1. Abrasive Cleaners –
designed to remove
relatively heavy amount of
soil often found in small
areas.
2. Detergents- routinely
wash tableware, surfaces,
and equipment.
3. Solvent Cleaners –use
periodically on surfaces
where grease has burned
on.
4. Acid Cleaners –use
periodically on mineral
deposits and other soils
that detergents cannot
remove.
5. Liquid Cleaners –a
suspension of solid
abrasive particles in a
thickened liquid matrix.
6. Glass Cleaners –
designed to clean glass
surfaces without steaking
or leaving any residual soil
or product.
 SANITIZING
Is the reduction
of contaminating
germs.
Heat – hot water is the
most common method
used in restaurants.
Chemical – that are
approved sanitizers are
chlorine, iodine and
quaternary ammonium.
a. Concentration – too much can be toxic.

b. Temperature – work best in water that

is between 55°F (13°C) and
120°F(49°C).
c. Contact Time– clean item must be in
contact with the sanitizer (either heat or
approved chemical for recommended
length of time.
 ADVANTAGES AND DISADVANTAGES OF DIFFERENT
CHEMICAL SANITIZERS
Chlorine – 50 ppm in water. 7 seconds.
- effective on a wide variety of bacteria;
irritating to the skin.
- effectiveness decreases with pH of solution.

Iodine – 12.5-25 ppm in water. 30 seconds.

- forms brown color that indicates strength; less irritating to the
skin than chlorine.
- effectiveness decreases with pH of solution.
-should not be used in water that is at 120°F or hotter.

Quaternary Ammonium - U too 200 ppm in water that is at least 75°F.

-30 seconds.
- Non-toxic, odorless, colorless.
- slow destruction of some microorganisms.
 NATURAL CLEANING MATERIALS

1. Cream Of Tartar
Can remove the following:
• Stain on aluminum pans
• Ring-around the collar on shirts
• Rust stains on clothes.
• Stains on marble and porcelain.
2. Tea
Once cooled completely, is a good cleaner for
wooden furniture or cabinets.

3. Vinegar

Best natural cleaning product as well as disinfectant

and deodorizer.
• White distilled vinegar
• Undiluted vinegar
• Diluted vinegar
4. Hydrogen Peroxide

5. Lemon Juice

6. Baking soda

7. Borax

8. Mayonnaise

9. Tea Tree Oil and orange oil

10. Sponges
 ANSWER THE FOLLOWING
1. Are the lifeblood of any kitchen.
2. The reduction of contaminating germs, bacteria
and viruses on tableware, flatware, etc.
3-5. the three factors that influence effectiveness
of chemical sanitizers.
6. Are often called degreasers.
7. Physical removal of soil and food matter from a
surface.
8. Designed to remove relatively heavy amounts of
soil found in small areas.
9. A suspension of solid abrasive particles in a
thickened liquid matrix
10. Is the most common method use in
restaurants.