LESSON 3

• Cleaning Agents


  • Detergents
  • Solvent Cleaners
  • Acid Cleaners
  • Abrasive Cleaners
• Detergents


  Can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic dishwasher detergents.
• Solvent Cleaners


  Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers.
• Acid Cleaners


  Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are often used to remove scale in ware washing machines and steam tables.
• Abrasive Cleaners


  Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
• Cleaning


  Refers to the removal of food and other types of soil from a surface, such as a dish, glass, or cutting board.
• Sanitation


  The process of handling food in ways that are clean and healthy.
• Sanitation Methods


  • Steam
  • Hot Water
  • Hot Air
  • Heat
  • Chemical
  • Concentration
  • Temperature
  • Contact Time
• Concentration


  The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic.
• Temperature


  Generally chemical sanitizers work best in water that is between 55oF (13oC) and 120oF (49oC).
• Contact Time


  In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.
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