Title: Demonstrate the use of cleaners and sanitizers.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

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?