Demonstrate the use of cleaners and sanitizers.

Demonstration should include

• identifying the common types of cleaners and sanitizers used in kitchens (e.g., detergents, hygiene detergents, degreasers, abrasive cleaners, acid cleaners)
• explaining the use and storage of each type of cleaner, according to the manufacturers’ instructions
• summarizing methods to avoid contamination of food when using and storing cleaners
• applying each type of cleaner and sanitizer to the cleaning of equipment and facilities.

Process/Skill Questions:

Thinking

• What could happen if the wrong product is used to clean and/or sanitize?
• Why are specific products used for specific cleaning tasks?
• What are the dangers of mixing chemical cleaners?
• How are cleaners tested for pH value?
• Why is it important for all chemicals to be properly labeled?
• What equipment and tools are used to properly clean and sanitize a food service facility?

Communication

• Which document contains the safety guidelines of a cleaning product?
• What is the most effective way to communicate safety guidelines to all employees?
• What is the importance of proper labeling?
• What are the consequences of not communicating sanitation procedures to employees?

Leadership

• What personal protective equipment (PPE) should be used while cleaning?
• What emergency procedures should be in place in case employees mishandle chemicals?

Management

• How can management ensure that proper sanitary procedures are being followed?
• What are some precautions that management should expect employees to take when handling cleaners and sanitizers?
• What guidelines should be followed when storing chemicals?
• Why are specific products used for specific tasks?