1. Review of
Kitchen
Chemicals:
Cleaners and
Sanitizers 1

2. Amuse Bouche:
On your slate, list the most
important principles of
Keeping a commercial
Kitchen clean.

3. Objectives
Students will be able to:
 Distinguish between types of cleaners
and sanitizers and their proper use
 Identify hazards related to different
chemicals used in cleaners and
sanitizers
 Explain the purpose of Material Safety
Data Sheets 9/14/2012 3

4. Think-Pair-Share
Think back to last year’s Culinary
and recall what cleaning agents
and sanitizers were used in the
kitchens. Write your response(s)
on your whiteboard slate.

5. What do you know about chemicals in the kitchen?
Jumbled
Sort
Match the cleansing agent or
sanitizer with it’s description and use
Be prepared to share
5

6. Terminology
 Cleaning Solution- designed to remove dirt and soil
to clean food contact surfaces like the food
preparation table.
 Detergent- Penetrates quickly and softens soil so the
soil can be scrubbed and rinsed away
 Degreaser- Special type of detergent that contains a
grease-dissolving agent. Also known as solvent
cleaners, degreasers are used on food contact
surfaces like the grill
 Acid cleaner- Used to remove mineral buildup in
coffee makers, steam tables, and dishwashing
machines. Not for use on aluminum
6

7. Terminology
 Abrasive cleaner- used to carefully scour dirt or
grease that has baked or burned onto pots and pans
 Dishwashing Detergent- removes food and grease;
designed to be used in a dish machine
 Sanitizer- Designed for sanitizing handwashed items
such as knives, chemical sanitizers kill micro-
organisms
 Chlorine- Sanitizing agent that can be used on most
items (except metal which it corrodes. Because
chlorine is an irritant, contact with skin should be
avoided
 Quaternary Ammonium Compounds- Referred to as
quats, this sanitzer kills micro-organisms and is
designed to sanitize food contact surfaces such
as food preparation tables
9/14/2012 7

8. Hobart Commercial
Dishwasher
Training &
Operation Video
CUL-Safety-PowerPoint1.ppt

9. Safety
Precautions
9

10. What injuries could occur
when using chemicals in a
kitchen?

11. Material Safety Data Sheets
 Using any available resource
(computer, textbooks, prior
knowledge), research Material Safety
Data Sheets. Obtain information on
the organization that regulates these
sheets, requirements, the purpose of
MSDS, and employer responsibilities
11

12. Closure: Minute Paper
You have one minute to write down the
key points of your research.
Be prepared to share.