Date Posted: September 19, 2022

Maintaining a consistent cleaning and sanitization routine is crucial for preventing cross-contamination and foodborne illnesses. In commercial kitchens, cleaning agents are categorized into four primary types:

• Detergents
• Degreasers
• Abrasives
• Acids

It’s important to use the correct cleaning agent and method based on the type of soil present on the surface being cleaned. Let’s explore the four most common cleaning agents and when to apply them effectively.

1. Detergents

Detergents are the most widely used cleaning agents in both residential and commercial kitchens. They function by breaking down dirt and grime, making it easier to rinse away. Commercial kitchen detergents are often synthetic, derived from petroleum products, and available in various forms such as powders, liquids, gels, or crystals.

2. Degreasers

Degreasers, also referred to as solvent cleaners, are chemicals designed to eliminate grease from surfaces like stovetops, countertops, and grill backsplashes. Traditionally, methylated spirits or white spirit were popular choices for degreasing. However, to minimize chemical risks, many food businesses now opt for non-toxic, non-fuming alternatives in their operations.

3. Abrasives

Abrasives are substances or compounds that clean hard surfaces by scrubbing or rubbing. These are frequently used in commercial kitchens for tasks such as floor maintenance and cleaning pots and pans. Caution must be exercised when using abrasives, as they can potentially damage certain materials like plastic or stainless steel.

4. Acids

Acidic cleaners represent the strongest category of cleaning agents and require careful handling. If not appropriately diluted, these can be highly toxic and corrosive. Acidic cleaners are commonly employed to remove mineral deposits, such as scaling from dishwashers or rust from restrooms.

Safe Handling Practices for Cleaning Agents

It’s vital to remember that exposure to cleaning agents can lead to skin irritation, chemical poisoning, respiratory issues, and, in severe cases, even fatalities. Every employee in the food service industry should receive proper training regarding chemical hazards, safe usage practices, and the necessary personal protective equipment (PPE). Below are some guidelines for the safe use and storage of cleaning agents:

1. Keep chemicals securely stored in their original, sealed containers, separate from food and any equipment that might come into contact with food.
2. Always wear the required PPE, such as gloves or safety goggles, while handling the product.
3. Follow the manufacturer’s instructions when using or disposing of the product.
4. Clean and sanitize all cleaning equipment, including brushes, mops, and other janitorial tools after use, then store them in a well-maintained, dry, and locked area.
5. Regularly replace cloths used for wiping and cleaning.

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