Cleaning And Sanitizing Kitchen Tools And Equipment Pdf

Disinfectan a substance used to destroy germs and diseases exterminate to destroy totally filth anything that is dirty grates frames of iron bars for holding fuel while it burns infestation the state of being infested as with parasites or vermin kitchen a room especially set apart and containing the necessary utensils for cooking food.

Cleaning and sanitizing kitchen tools and equipment pdf.

Apply proper storage of cleaning equipment. Please follow these steps to clean kitchen equipment such as blenders and food processors. Apply cleanliness and sanitization of kitchen equipment and utensils 2. Use a clean sponge or brush to scrub each item thoroughly making sure to remove all bits of food and getting into all.

Fill your sink with warm to hot water and an antibacterial detergent. For equipment after applying the sanitizer let the equipment sit without use until dry. Sharpen knives often with a shapening steel and occasionally with a stone. Perform assembling and disassembling cleaning equipment.

Scrape any food debris into a bin before cleaning and sanitizing tools and equipment. Clean sanitize drains after equipment cleaning and before equipment sanitizing. Cleaning kitchen equipment. Take care of your tools clean and dry buckets brushes after each use use sanitizer per label instructions special precautions to control cross contamination.

Cleaning and sanitizing program since cleaning and sanitizing may be the most important aspects of a sanitation program sufficient time should be given to outline proper procedures and parameters. Cleaning and sanitizing kitchen tools and equipment 1. Do not use towels for drying polishing or any other purpose because they may re contaminate equipment and utensils. Use dedicated personnel equipment tools label and color coded appropriately make it obvious.

Dry knives after washing it especially the ones made of carbon steel. Let us study or vermin words to study. When to clean and sanitize list the four instances when a food contact surface must be cleaned and sanitized. Identify chemicals used for sanitizing kitchen equipment and utensils 3.

Rinsing the removal of all traces of the cleaning solution with clean potable water. Caring for knives 2. Sanitization a process either by using heat or a chemical concentration that will reduce the bacterial count including pathogens to a safe level on utensils and equipment after cleaning. 4 soaking items for 30 seconds in water at least 171 f 77 c is an acceptable way to sanitize items.

Caring for knives 1. Sanitation reduction of contamination with. Cleaning a physical removal of visible soil and food. 3 utensils cleaned and sanitized in a three compartment sink should be dried with a clean towel.