G10-Q1-CleaningandSanitizingToolsandEquipment.pptx

The objective of cleaning and sanitizing tools food contract surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. it is important that clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth. cleaning and sanitizing is important.

1. Lesson 2 CLEANING AND SANITIZING TOOLS AND EQUIPMENT 10

2. Safety and Hygienic Practices in the Kitchen Hygienic practices in the kitchen are equally important as safety measures. 1. First aid kit should be readily available in the kitchen. 2. Wear the appropriate uniform such as chef’s jacket, apron, toque, hairnet, and non- skid footwear. Some of the items are only applicable when at work and when at school.

3. 3. Make it a habit to wash your hands before and after handling food, after, breaks and in-between tasks. 4. Take extra caution when holding sharp object like knife. 5. Use a tasting spoon when doing a taste test instead of a ladle 6. Always use a pot holder when holding hot objects. 7. Wash the kitchen utensils immediately after use. Dry them by placing in drain boards before storing.

4. 8. After cleaning the kitchen items place them un their designated area. 9. Store the food items in their appropriate storage area and according to their temperature. 10. Keep the floor dry and clean. Wipe the spills immediately. 11. Check the electrical wirings and gas hose regularly. 12. Dispose the garbage properly.

5. Maintaining Safety and Sanitation Cleaning and sanitizing the kitchen are two different steps that complement each other. In commercial kitchen, sanitation is the topmost priority. The ensure that no cross contamination will exist and that customers and diners can safely eat their food dishes or products.

6. The purpose of cleaning is to remove the dirt in the kitchen before and after food preparation. It ensures the safety of the food items. Wash Rinse Dry

7. The purpose of sanitizing the kitchen is to kill or to reduce the germs that might be present in the areas. You can use chlorine, bleach, white distilled vinegar or hydrogen peroxide. For commercial kitchen iodine quaternary solutions, and chlorine bleach are used. Spray Leave Dry