tle lesson 6

• Cleaning and sanitizing are the two common methods of killing or preventing the growth of microorganisms which causes a number of diseases in humans and also spoil the food.
• Cleaning means removing dirt from food preparation surfaces in the kitchen.
• Sanitizing means the reduction of germs to a safe level so illness is unlikely to occur. Sanitizing is performed after cleaning.
• Rubber Gloves it is use to protect your skin from the chemicals.
• Scrubbing pad it can work on cast iron cookware, stainless steel pots, ceramic dishes and plastic without damaging or nicking the surface.
• Scrub brush is a brush with hard bristles for heavy cleaning, makes quick work of dirty items with narrow openings.
• Plastic scraper is a tool that has a small handle and a metal or plastic blade and can be used for scraping a particular surface clean.
• Steel wool is used especially for scouring and burnishing.
• Broom is used to sweep up any loose dust and dirt.
• Mop & Bucket we can use these to disinfect kitchen floors.
• Microfiber Cloths it is essential for cleaning worktops and cooker tops.
• Dish cloth is ideal for quick handwashing, buffing a serving platter and swiping up drops of sauce or oil spills.
• Bleach it is an excellent disinfectant, and one that can be used in different areas of your kitchen – like floor, countertops, or the kitchen sink.
• Disinfectant Sprays are very convenient when it comes to cleaning the kitchen
• Vinegar is renowned for being an excellent all-round cleaner because its high acidity levels mean that most germs simply cannot survive when they come into close contact.
• Lemon the acidity of lemons means that they are excellent kitchen cleaners and great at killing germs.
• Baking soda

  • It is an alkaline substance. When it mixes with an acid, it alters the pH level.
  • It is great to scrub your bath and kitchen with.
• Detergents should be used for cleaning table surfaces and equipment.
• Solvent Cleaners for equipment and surfaces touched by grease or where grease is burned on. - called degreasers.
• Acid Cleaners take care of mineral deposits when detergents can’t do the job.
• Abrasive Cleaners if the food equipment has creases and hard-to-reach places, you might need to use an abrasive cleaner. - help take care of heavy accumulations and might even disinfect.
• Sanitizing can be accomplished by using chemicals, heat, or radiation.
• Three ways to use heat to sanitize food equipment: steam, hot water, and hot air.
• Hot water is the most typical method used in restaurants.
• Chemical Sanitizing

  The concentration, temperature, and contact time has to be precise to ensure that harmful bacteria are killed and equipment is ready to use safely again.
• Common chemicals used to sanitize include chlorine, iodine, and ammonium.
• Disassembling

  Remove all parts, blades, handles, screens and glass or plastic inserts.
• Immersion

  • For cookware, utensils, appliance inserts and other items that are covered in a layer of grime, immersing them in a bath of sanitizing solution can make them easier to clean.
• Sterilizing

  • Place smaller items in a large pan of boiling water and add a food-safe sanitizer that won't introduce dangerous vapors into the air.