Tle 9 Types Of Cleaning Chemicals, Preparing Cleaning Agents, Cleaning And Sanitizing

Front 1

are able to penetrate moderately greasy and dirty surfaces

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Detergents

Front 2

are for 'clean-as-you-go' use but cannot substitute thorough washing with a detergent.

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Sanitizers

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• used for a quick and convenient way of cleaning food temperature probes and preparation surfaces on a 'clean-as-you-go' basis.

• Use once only small utensils, and for wiping food then disregard.

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Sanitizer wipes

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used for heavier or more specialized tasks, although they are corrosive and damage surfaces if not used with care.

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Hard surface cleaners

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dissolve heavy grease and oil which water-based cleaners cannot cope with.

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Solvents

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mostly used for cleaning enamel and ceramic surfaces, including tiles.

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Abrasives or scoring cleaners

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is the simplest cleaner of all.

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Water

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• not suitable for cleaning equipment and surfaces because it leaves a scum.

• Disinfectants are to some liquid soap for washing hands.

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Soap

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not recommended for kitchen use

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Chemical disinfectants

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are substances, usually liquids, that are used to remove dirt, dust, stains, bad smells and clutter on surfaces.

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Cleaning chemicals or cleaning agents

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dissolved in hot water, require a final rinse and are not suitable for use on certain metals.

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Powder sanitizers

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diluted before use. They must be left to dry, not rinse off.

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Liquid sanitizers

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much coarser than liquids, creams and pastes, but all of them can damage surfaces.

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Abrasive powders

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Purposes of cleaning agents include;

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• health

• beauty

• absence of offensive odor

• avoidance of shame

• avoidance of the spread of dirt and contaminants oneself

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____ should be dried first before you store it in places like drawers and cupboards.

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Newly-washed utensils

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_____ includes items that you use for eating and drinking. ____ can be stored in a plastic container organizer.

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Dinnerware & cutleries

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Plates that are used occasionally can be stored in _____.

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cabinets

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Kitchen Counters, Stoves, Equipment and the inside of Refrigerator

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• 4 tablespoons baking soda• 1quart warm water

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Greasy Inner part of Pans

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• peeled potato• baking Soda• 3-4 dry teabags

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Outer part of Pans and Kettles

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• water

• 4-5 teaspoons baking soda

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Stainless Steel Utensils

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• lemon juice or white vinegar

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Aluminum Utensils

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• 4 tablespoons white vinegar• 1 liter water

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Silver Utensils

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• 1 tablespoon salt

• 1 tablespoon baking soda

• water

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Rusty Kitchen Knives

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white vinegar or rotor oil

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Dish Cleaner

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• 2/3 cup salt• 1 cup water• ½ cup white vinegar 3 pcs. lemon

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Plastic Containers Remove odor

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• 4 tablespoon baking soda

• 1-quart warm water.

Front 27

Plastic Containers Remove Stains

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• 1 tablespoon liquid chlorine bleach

• 1 cup water

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how to ensure that cleaners and sanitizers are effective

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must be accurately measured and correctly prepared

Front 29

Use once only small utensils, and for wiping food then disregard.

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Sanitizer wipes

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it cleans hard surfaces such as floors and walls in delivery and waste disposal areas.

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water

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also rinses out dirt removed from a surface by other cleaning agent.

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water

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Plastic and wooden cutting board can be sanitized using a ____

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diluted liquid chlorine bleach or vinegar solution

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use a ____ to scrape away any remaining bits and pieces of food.

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metal scraper or spatula