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    Lesson 2. Cleaning and Maintenance Intended Learning Outcomes

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    Lorry Angela Salvatierra
    The document discusses the importance of cleaning and maintenance for food service equipment. It explains that cleaning involves removing visible dirt and debris using detergent and water, while sanitizing uses heat or chemicals to kill microorganisms. The key reasons for equipment maintenance are that it is cost-effective, helps maintain food quality and business speed, increases equipment lifespan, and reduces health and safety risks. Effective cleaning and sanitizing is a four step process involving preparation, cleaning with detergent, sanitizing with hot water or chemicals, and air drying.

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    Lesson 2. Cleaning and Maintenance Intended Learning Outcomes

    Uploaded by

    Lorry Angela Salvatierra
    144 views7 pages
    The document discusses the importance of cleaning and maintenance for food service equipment. It explains that cleaning involves removing visible dirt and debris using detergent and water, while sanitizing uses heat or chemicals to kill microorganisms. The key reasons for equipment maintenance are that it is cost-effective, helps maintain food quality and business speed, increases equipment lifespan, and reduces health and safety risks. Effective cleaning and sanitizing is a four step process involving preparation, cleaning with detergent, sanitizing with hot water or chemicals, and air drying.

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    Lesson 2.2

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    The document discusses the importance of cleaning and maintenance for food service equipment. It explains that cleaning involves removing visible dirt and debris using detergent and water, while sanitizing uses heat or chemicals to kill microorganisms. The key reasons for equipment maintenance are that it is cost-effective, helps maintain food quality and business speed, increases equipment lifespan, and reduces health and safety risks. Effective cleaning and sanitizing is a four step process involving preparation, cleaning with detergent, sanitizing with hot water or chemicals, and air drying.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    144 views7 pages

    Lesson 2. Cleaning and Maintenance Intended Learning Outcomes

    Uploaded by

    Lorry Angela Salvatierra
    The document discusses the importance of cleaning and maintenance for food service equipment. It explains that cleaning involves removing visible dirt and debris using detergent and water, while sanitizing uses heat or chemicals to kill microorganisms. The key reasons for equipment maintenance are that it is cost-effective, helps maintain food quality and business speed, increases equipment lifespan, and reduces health and safety risks. Effective cleaning and sanitizing is a four step process involving preparation, cleaning with detergent, sanitizing with hot water or chemicals, and air drying.

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    Lesson 2.

    Cleaning and Maintenance

    Intended Learning Outcomes

    At the end of the lesson the student should be able to:

    ● Exhibit understanding of the importance of a well cleaned and maintained food

    service equipment.

    ● Differentiate cleaning from sanitizing

    ● Assess the cleaning and maintenance procedures of different food service

    establishments

    Introduction

    When the food is ready to arrive in the pantry, used utensils for food preparation are

    cleaned

    immediately and wiped off dry for later use. If any other ancillary serving item such as

    electric

    hand blender is damaged, it is reported to the concerned manager and replaced with a

    working one at the earliest. Good quality and well-functioning restaurant equipment is the

    backbone of a restaurant’s success. One might be able to operate a restaurant without

    regular equipment maintenance in the short run. However, in the long term, this practice is

    going to add to costs, decrease equipment utility, lead to wastage, decrease profit margins

    and ultimately end up in higher costs and losses, especially if the equipment breaks down at

    an unfortunate time like right before opening time


    The Need for Proper Restaurant Equipment Care and Maintenance

    Maintaining restaurant equipment comes with a fair share of reasons and advantages. The

    most significant reasons as to why you must maintain your restaurant equipment are

    mentioned below.

    1. Cost-Effective - Regular maintenance increases equipment life, so the cost of having

    to buy new equipment is also deferred. Even the cost of food wastage is

    decreased as the scenario of wastage due to poor machine performance is

    eliminated. To add to that, equipment warranties cover only the first few years

    wherein the chances of an enormous breakage is less. So, using those warranties on

    regularly maintaining your equipment makes the entire process of equipment

    maintenance itself very cheap.     

    2. Helps in Maintaining the Food Quality- The state of your equipment directly

    impacts the state of your food. Remember, even if the chefs cooking in your

    kitchen are the best of the best, if the tools that they use are faulty, there is only so

    much that they can do. The quality of food will deteriorate even if just slightly. On the

    other hand, if your equipment is well maintained, its performance will complement

    the chef and enable him/her to experiment, take risks, and create food that is

    leagues above other restaurants.

    3. Help in Maintaining the Speed of Operations -What apart from food quality can

    equipment impact? The speed of operations in your kitchen. Depreciated

    equipment means slower preparation time, time-consuming work, and thus

    slow cooking and serving of food in the restaurant, which will make you lose both

    sales and customers. To ensure that this does not happen, you must make sure that

    all pieces of equipment that you have are in their best condition, which can be

    achieved only through regular maintenance.


    4. Increases the Equipment Life- When equipment is operated upon regularly,

    normal wear and tear is a given. Regular maintenance ensures that there is no

    extra damage apart from this anticipated depreciation of the machine. Thus,

    regular equipment maintenance in restaurants ensures that the equipment damage

    does not lead to its premature breakdown.

    5. Healthy and Hygienic- restaurant equipment needs regular maintenance because it

    is a healthy habit. Proper equipment maintenance includes regular sanitization. This

    ensures that the hygiene of food and restaurant is not compromised.

    6. Reduces Fire Hazard- Most fires in restaurant kitchens are caused due to

    equipment breakdown. Regular maintenance of kitchen equipment ensures that there

    is no risk of a fire hazard.

    Cleaning and sanitizing food premises and food equipment

    Cleaning- defines as meaning clean to touch and free of extraneous visible matter and

    objectionable odor.

    cleanliness as meaning there is no accumulation of:

    ● garbage (except in garbage containers)

    ● recycled matter (except in containers)

    ● food waste

    ● dirt

    ● grease

    ● other visible matter.


    Cleaning and sanitizing (disinfecting) are usually two separate processes

    Effective cleaning must occur before sanitizing, as sanitizers may not work as well if the

    food contact surface or utensil has not had all visible contamination removed. Cleaning is

    often achieved with detergent, water and agitation, with the visible dirt and detergent then

    rinsed and removed with clean water.

    Detergents are chemicals that remove dirt and grease; however, detergents do not kill

    bacteria and other microorganisms. Microorganisms may be removed during the cleaning

    process; however, cleaning is not intended to destroy microorganisms, sanitizing is required

    for this purpose.

    Sanitizing- The term sanitary in the Code refers to the state of a food contact surface or

    utensil where it does not contain microorganisms at a level that would permit the

    transmission of infectious disease or compromise food safety.

    Sanitizers are substances capable of destroying microorganisms including those bacteria

    that cause food poisoning and other diseases and when used properly, they can reduce

    surface contamination by bacteria to a safe level. It is important to read and follow the

    directions on sanitizers carefully.

    Sanitizing is usually achieved using heat and water, or chemicals, or a combination of both

    methods. An effective alternative to chemical sanitizers is hot water used at (75°C or

    hotter) to soak items for 2 minutes or more.  


    Points to remember about sanitizing

    For effective and safe use of a sanitizer, follow the manufacturer's instructions provided on

    the label. 

    ● Some sanitizers are toxic to people and the residue must be rinsed off, whilst other

    sanitizers are food-safe and do not require rinsing. Always follow the manufacturer's

    instructions for the sanitizer to ensure safe use. 

    ● Sanitizers all work best at the correct dilution. If they are too weak, they do not work

    effectively, if they are too strong you are wasting your money.

    ● Sanitizers need time to work. The contact time varies and may be seconds or minutes

    depending on the job.

    ● Sanitizing solution can be made up as needed and put into labelled spray bottles for use

    on bench tops, fridges, door handles and other surfaces.

    ● Check the dilution, contact time, safety precautions, shelf life and storage of all

    chemicals before use.


    Effective cleaning and sanitizing

    All items that come into contact with food must be effectively cleaned and sanitized. This is

    a 4-step process that removes food waste, dirt, grease and destroys food-borne disease

    pathogens.

    The Code does not specify which procedures must be used to ensure the premises and

    equipment are kept in a clean and sanitary condition. Food businesses may use a

    combination of procedures and methods to meet Code’s requirements.  

    Step 1 – Preparation

    ● Remove loose dirt and food particles.

    ● Rinse with warm, potable water.

    Step 2 – Cleaning

    ● Wash with hot water (60 °C) and detergent.

    ● Rinse with clean potable water.

    Step 3 – Sanitizing (bacteria killing stage)

    ● Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.

    ● Apply sanitizer as directed on the label.

    Step 4 – Air drying

    ● Leave benches, counters and equipment to air dry. The most hygienic way to dry

    equipment is in a draining rack.


    Summary

    Maintaining restaurant equipment comes with a fair share of reasons and advantages. The

    most significant reasons as to why you must maintain your restaurant equipment. Cleaning

    defines as meaning clean to touch and free of extraneous visible matter and objectionable

    odor. Effective cleaning must occur before sanitizing, as sanitizers may not work as well if

    the food contact surface or utensil has not had all visible contamination removed. Cleaning

    is often achieved with detergent, water and agitation, with the visible dirt and detergent

    then rinsed and removed with clean water. Detergents are chemicals that remove dirt and

    grease; however, detergents do not kill bacteria and other microorganisms. Microorganisms

    may be removed during the cleaning process; however, cleaning is not intended to destroy

    microorganisms, sanitizing is required for this purpose.

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