Cleaning your kitchen’s working premises regularly is important to keep

it look its best and make it free from germs and bacteria that usually
accumulate in the kitchen area during food preparations. Several surfaces
around the kitchen such as walls, floors, shelves and other surfaces must
always be cleaned and sanitized safely using the proper materials to reduce
environmental deficiencies.

Types of Sanitizers and Disinfectants

There are various types of chemicals used for sanitizing and disinfecting
equipment, and first aid procedures for accident caused by chemicals.
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with
cloth, mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe
with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.

procedure caused by chemical poisoning

What to do?
 If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately
 If the person swallowed the poison, remove anything remaining in the
mouth.
  If the suspected poison is a household cleaner or other chemical, read
the label and follow instructions for accident poisoning. If the product is toxic,
the label will likely advise you to call the hospital/doctor.
 Follow treatment directions given by poison centers.
 If the poison is spilled on the person’s clothing, remove the clothing
and pour the body with continuous tap water.

Precaution: Don’t administer Ipecac syrup on anything.

The total facility cleaning and maintenance program of a food service

department must be planned to reflect concern for sanitation as “a way of life”.
Facility sanitation results can be obtained through:
 Establishing high standards
 Rigid scheduling of assignments that are clearly understood by
workers.
 Ongoing training
 Proper use of cleaning supplies
 Provision of proper materials and equipment to accomplish tasks, and
 Frequent meaningful inspections and performance reviews.
Regular cleaning of counter tops and floors needs to be done daily and is
usually assigned as part of regular daily duties. Other cleaning tasks that need
to be done less frequently must be scheduled and assigned as needed for
instance, daily, weekly, monthly. General cleaning of floors, windows, walls
and certain equipment should be assigned to personnel and it is often done in
cooperation with the housekeeping and maintenance departments of the
organizations.
Each of the duties on the assignment list must be explained in detail on
a written work sheet or “job breakdown” for the employee to follow. Job
breakdown includes name of the task, tools and equipment and materials to be
used, and a step by step list of what to do and how to do it.
All food contact equipment’s, containers and utensils must be cleaned
thoroughly after each use. This is especially true of meat grinders, slicers,
cutting boards, knives, mixers, peelers, dishwashing machines and stationary
can openers to prevent any cross-contamination.
How To Keep Your Kitchen Clean And Safe
1. Remove unnecessary clutter from surfaces-Discard appliances and gadgets that you
don't use any more, as unused appliances would only tend to gather dust. Be sure that
any appliances which are still maintained and used are stored in a safe place that is out
of reach of children.
2. Keep your refrigerator clean and tidy- Before you do your weekly shopping, remove
old and rotten food and clean shelves and racks. Look at expiration dates and be sure to
label any containers of homemade food or leftovers. Don't make a habit of keeping food
for too long in the fridge; rotten food will breed bacteria and may even contaminate
fresh food that is kept in the same area.
 3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects-
Empty it as soon as it smells, even if it is not yet full. You should ideally do this every
day.
4. Wash and disinfect your rubbish bin once a week-This will ensure that any germs which
might have remained even after you emptied out the rubbish will die and cannot
multiply. Also, this will remove any foul smells which might be emanating from the trash
bin.
5. Use separate chopping boards for different kinds of food- Keep separate chopping
boards for your meat and your vegetables to reduce the spread of bacteria. Clean the
meat chopping board extra carefully, especially after cutting chicken, as raw food has a
higher tendency of containing bacteria.
6. Change the dishcloth you wipe surfaces with every day- Use a different cloth for
surfaces than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use
separate towels for hands and dishes, and change both of those regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause contamination, such
as raw meat or eggs, and anything that has fallen on the floor- It is better to use
cleaning material that you can easily throw out after and prevent from contaminating
other food, instead of using towels or sponges which you would still be likely to use
again afterwards.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly- If
something has spilled, make sure to mop it right away instead of letting the mess stay
there. Aside from making sure that germs do not use the spillage as a breeding ground,
immediate mopping would also prevent unwanted accidents such as slipping from
occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria-
Wash dishes with hot water and soap as soon as you're done using them.
10. Wash surfaces that get touched-Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents. Even if
they seem clean to the naked eye, they may already be harboring bacteria.
11. Wash your hands before handling food-and again if you sneeze or cough, blow your
nose, go to the bathroom, or touch high-use surfaces.

Safety measures
The following are safety measures that you should do when using
cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that
might be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
Can you think of any more safety measures?
Storage and security of chemicals
The following are recommendations for the storage and security of
chemicals and cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from
falling into food products.
3. Store in a cool, well lit and well ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled,
specifying their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals