Disinfection & sterilization

of kitchen equipments

Terminology
Cleaning :
general removal of debris(dirt,food)
Reduces amount of organic matter that contributes
to proliferation of bacteria and viruses.
Disinfection :
Removes most organisms present on surfaces that
can cause infection or disease.
Sterilization:
The killing or removal of all organisms.

Kitchen equipment should be so designed that it can be:

Cleaned easily
Readily inspected to see that it is clean
Failure to maintain equipments and utensils hygienically
and in good repair may cause food poisoning.
The material used in the construction of equipment must
be:
1. hard so that it does not absorb food particles
2. Smooth so as to be easily cleaned
3. resistant to rust
4. resistant to chipping.

Cleaning
METALS: as a rule all metal equipments should be
cleaned immediately after use.
PORTABLE ITEMS: remove food particles and grease.
Wash by immersion in hot detergent water. Thoroughly
clean with a hard bristle brush or soak until this is
possible. Rinse in water at 77oc, by immersing in the
water in wire racks.
ABRASIVES: should only be used in moderation as their
constant scratching of the surface makes it more
difficult to wash it the next time
MARBLE: scrub with a bristle brush and hot water and
then dry.
WOOD: scrub with a bristle brush and with hot
detergent water and then dry.

 PLASTIC: wash in reasonably hot water.

CHINA, EARTHENWARE: avoid extremes of heat
and do not clean with an abrasive. Wash in hot
water and rinse in very hot water.
COPPER: remove as much food as possible. Soak;
wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of
sand, vinegar and flour. Wash well rinse and dry.
ALUMINIUM: do not wash in water containing soda
as the protective film which prevents corrosion
may be damaged. Wash in hot detergent water.
Clean with steel wool or abrasive.

 MUSLINS AND PIPING BAGS: after use they should

be emptied, food particles scraped out, scrubbed
carefully and boiled. they should be then rinsed
and allowed to dry. Certain piping bags made of
plastic should be washed in very hot water and
dried. Nylon piping bags should not be boiled.
SAWS, CHOPPERS AND MANDOLINS: these items
should be cleaned in ht detergent water, dried and
greased slightly.
STAINLESS STEEL: is very easy to clean. Soak in
hot detergent water. Clean with a brush, rinse and
dry.

Knives
Basic Knife Safety
- Carry a knife by
the handle with
the tip down
and the blade
turned away
from your body.
- Place a damp
cloth under the
cutting board to
prevent it from
sliding.
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A few more tips on Knife

Safety

When using a knife, concentrate on the task at hand.

Use different colored chopping boards for different
food items to prevent cross-contamination.
Always use sharp knives that are the correct size and
blade type for the job.
Do not hold food in your hand while you cut.
Keep handles free of grease and other slippery
substances.
Wash knives immediately after use.
Store knives in a knife rack or in a dedicated knife
drawer with blade covers.

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Care of Knives

Wash thoroughly after each use in hot water and a mild

soap or dish detergent and dry thoroughly with a clean
towel.
When washing knives in a 3 compartment sink, leave knife
on the pre-scrape area for safety. Do not leave soaking in
water out of sight.
When drying a knife, do not leave the knifes edge in a
manner that can be harmful.
For plated knives, clean carefully to ensure platting is not
scratched or worn off.
Never allow a wooden handled knife to soak in water.

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How do I use and take care of a

Food Mixer?

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A food mixer is used to

blend and combine
foods. They use
attachments such as
beaters, whips, slicers,
graters, shredders,
choppers and knives to
make changes to the
specific use of the
machine.

Helpful Operating Tips for a Food

Mixer

Select the proper bowl and attachment for the mixture.

Always use scrapers or spoons to scrape down bowl and
remove food from beater.
Allow proper mixing time for products- over mixing is as
damaging as under mixing.
Put a piece of bread through the chopper after grinding
cheese.

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DISINFECTANT
A disinfectant is a chemical or
physical agent that is applied to
inanimate objects to kill microbes.
Disinfection means reducing the
number of viable microorganism
present in a sample

AN IDEAL DISINFECTANT
SHOULD
Be fast acting even in the presence
of organic substances.
Be effective against all types of
infectious agents without destroying
tissues
Easily penetrate material to be
disinfected without damaging or
discoloring the material
Be inexpensive and easy to obtain
and use

Mechanism of action of chemical

agents
Different disinfectants have different
mechanisms of action
All disinfectants act by harming
microorganisms in some manner
Mechanism of harm include :
protein denaturation
Membrane disruption
Nucleic acid damage
Inhibition of metabolism

STERILIZATION
Sterilization is the killing of all
microorganisms
in a material or on the surface of an
object.
A surface or an object is either sterile
or it is not sterile ,there are no
gradations inn sterility
Typically the last things to die when
one attempts sterilization is the
highly heat resistant endospores.

Sterilization of kitchen
equipments
Stainless steel is easiest type of
kitchen utensil it can clean
chemically without changing its
properties.
They come in different sizes and are
usually very heavy.
Another form of cooking pot is
aluminum.
Advantage of aluminum are that it is
lightweight and heats up very