Want to watch this video? Sign up for the course here. Or enter your email below to watch one free video.

Unlock This Video Now for FREE

This video is normally available to paying customers.
You may unlock this video for FREE. Enter your email address for instant access AND to receive ongoing updates and special discounts related to this topic.

In this video, we will look at the different types of cleaning and the use of chemicals.

Energy cleaning is defined as the systematic application of energy to a surface, with the intention of removing dirt and grime. Energy is available for cleaning in different distinct forms. The first is Kinetic energy which includes physical labour, machines, moving liquids, like in a dishwasher and thermal energy like hot water and finally chemical energy which includes the use of many different detergents.

Detergents are chemicals made with soap or synthetic substitutes, which are designed to remove grease and to promote cleanliness. Companies and cleaning services can buy or use this in different forms, they can be purchased as liquids, powders, gels and foams. It is important that when a cleaner applies one of these chemicals they do so use the right dosage and water temperature because food particles and protein will be left on the plate after washing if this is not done properly.

Cleaning equipment is identified using different colour coding to ensure equipment is being used for the right services and to identify high-risk situations. Brushes and other utensils are also designed to be used in the food industry but are careful as wood and natural bristles wear out and must be replaced as they might come into in direct contact with food.

And finally, heat disinfection is one of the most reliable and effective means of destroying micro-organisms, although this is not always the most practical option, especially for surfaces. Heat is also an effective way to sterilise units and utensils.

It is important from an employee point of view, especially while working with food, that you follow protocol and use a robust method for cleaning to avoid any contamination.

Where ever you clean, the process compromises of six basic stages:

  • Pre-clean: it is important to wipe, sweep, pre-rinse or soak
  • The Main clean: Remove dirt or reduce the risk by using detergent
  • The Intermediate rinse: remove any residues
  • Disinfection: the destruction of micro-organisations
  • Final rise: remove disinfection of residues; - Finally, drying: remove water and dry