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Maintaining a Clean and Sanitary Kitchen


Title: Cleaning and Sanitizing Author: Paulding School District Last modified by: Paulding Created Date: 9/11/2008 9:01:28 PM Document presentation format – PowerPoint PPT presentation

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Title: Maintaining a Clean and Sanitary Kitchen

Maintaining a Clean and Sanitary Kitchen
  • CA-ICA-2d Practice cleanliness of kitchen
    equipment and facilities.

Whats the Point?
  • Food moves quickly and efficiently
  • Less chances for food to become contaminated
  • Less chances for food to become
  • Less likely for food to be kept too long in the
    temperature danger zone

What is Clean
  • Clean is a kitchen that is free of VISIBLE soil
    such as dirt, dust, and food waste.
  • Cleanability means that all surfaces and
    equipment are able to be cleaned quickly and
  • What makes a kitchen cleanable?

Is Sanitizing Different?
  • YES!
  • Sanitizing is the process of reducing the number
    of mircoorganisms on a clean surface to safe
  • All areas that come into contact with food must
    be sanitized.

Methods of Sanitizing
  • Surfaces can be sanitized in several ways
  • First the surfaces must be washed and rinsed.
  • Sanitizing then happens using very hot water or a
    chemical sanitizing solution.

Types of Chemical Sanitizers
  • Hot water (171 degrees or higher) for 30 seconds
    or longer
  • Chlorine
  • Iodine
  • Quaternary Ammonium Compounds
  • All chemicals must be mixed with water

When should you clean and sanitize food-contact
  • When you begin to work with another type of food
  • After an interruption of a task
  • At least every four hours for equipment in
    constant use.

Other Types of Cleaners
  • Detergents clean almost anything
  • Acid Cleaners rust and tarnish stains
  • Degreasers
  • Abrasive Cleaners used for scouring

Storing Chemical Supplies
  • Always store in original containers
  • Make sure all containers are labeled
  • Never store near food
  • Never allow chemicals to touch food
  • Clean up spills promptly
  • Properly wash your hands after using them

Selecting Equipment
  • Choose equipment that
  • Is easy to clean
  • Is made from non-toxic and non-absorbent
  • Has rounded edges and corners
  • Has smooth surfaces
  • Is resistant to cracking and chipping

Master Cleaning Schedule
  • Food service organizations need an organized and
    well-planned cleaning schedule.
  • These are necessary to make sure clean and
    sanitary conditions are maintained.
  • Should state
  • What needs to be cleaned
  • Who is to clean it
  • How it is to be cleaned
  • How often it is to be cleaned