Maintaining a regular cleaning and sanitizing schedule is integral to preventing cross-contamination and food-borne illness. There are four main types of cleaning agents used in commercial kitchens: Show
For effective cleaning, be sure to use the correct cleaning agent for the type of item to be cleaned, the cleaning method you’ll be using and the type of soiling on the item. Learn about the four most common types of cleaning agents and when to use them. 1. DetergentsDetergents are the most common type of cleaning agent and are used in home and commercial kitchens. They work by breaking up dirt or soil, making it easy to wash it away. The detergents used in commercial kitchens are usually synthetic detergents made from petroleum products and may be in the form of powder, liquid, gel or crystals. 2. DegreasersDegreasers are sometimes known as solvent cleaners and are used to remove grease from surfaces such as oven tops, counters and grill backsplashes. Methylated spirits or white spirit were commonly used as degreasers in the past. Most food businesses now try to use non-toxic, non-fuming degreasers in their operations to prevent chemical contamination. 3. AbrasivesAbrasives are substances or chemicals that depend on rubbing or scrubbing action to clean dirt from hard surfaces. In commercial kitchens, abrasives are usually used to clean floors, pots and pans. Abrasives should be used with care as they may scratch certain types of materials used for kitchen equipment such as plastic or stainless steel. 4. AcidsAcid cleaners are the most powerful type of cleaning agent and should be used with care. If they are not diluted correctly, acid cleaners can be very poisonous and corrosive. Acid cleaners are generally used to remove mineral deposits and are useful for descaling dishwashers or removing rust from restroom facilities. Properly handling cleaning agentsRemember that exposure to chemicals used in cleaning agents can lead to skin irritations, chemical poisoning, respiratory problems and, in extreme cases, even death. In a food business, all employees should be properly trained in understanding chemical hazards, how to handle products safely and what personal protective equipment should be worn when handling the product. Best practices for handling cleaning agents include:
Always follow cleaning with sanitizingCleaning is only the first step to a germ-free kitchen. Cleaning is done using detergent, but it doesn’t kill bacteria or other microorganisms that can cause food poisoning. To kill bacteria and ensure a clean workplace, you must follow cleaning with sanitizing. Effective cleaning and sanitizing also helps to:
Make sure everyone who handles food in your business knows how to clean and sanitize properly and why it's important. Keep a regular kitchen equipment cleaning schedule to keep track of daily, weekly and monthly tasks. Enrolling your staff in a food handling course can help to ensure that your business stays compliant with food safety laws and regulations, passes health inspections and protects customers from health risks like allergic reactions and food poisoning. The Canadian Institute of Food Safety (CIFS) provides online food safety courses that are approved in every province and territory in Canada. For more information about our Food Handler Certification Course, contact us or view our food handling certificate course page.
Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also cause long-term health problems. You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill. Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops. Food Safety Quick Tips: Clean (FDA) Cleanliness Helps Prevent Foodborne Illness (USDA) Separate: Don’t Cross ContaminateUse separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:
Keep certain types of food separate:
Additional Information:Food Safety Quick Tips: Separate (FDA) Be Smart. Keep Foods Apart. Don't Cross-Contaminate. (USDA) Cook to the Right TemperatureFood is safely cooked when the internal temperature is high enough to kill germs that can make you sick:
Keep food hot (140˚F or above) after cooking:If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F -140°F) where germs grow rapidly by using a heat source like a chafing dish, warming tray, or slow cooker. Microwave food thoroughly (165˚F or above):
Follow special guidelines for barbeques and smokers:Additional Information:Food Safety Quick Tips: Cook (FDA) Grilling and Food Safety (USDA) Kitchen Thermometers (USDA) Chill: Refrigerate and Freeze Food ProperlyRefrigerate perishable foods within 2 hours:
Additional Information:Food Safety Quick Tips: Chill (FDA) Refrigeration and Food Safety (USDA) Leftovers and Food Safety (USDA) |