Cleaning And Sanitizing Kitchen Tools And Equipment Pdf

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Cleaning and sanitizing kitchen tools and equipment pdf.

Use a clean sponge or brush to scrub each item thoroughly making sure to remove all bits of food and getting into all. Perform assembling and disassembling cleaning equipment. Please follow these steps to clean kitchen equipment such as blenders and food processors. 3 utensils cleaned and sanitized in a three compartment sink should be dried with a clean towel.

Do not use towels for drying polishing or any other purpose because they may re contaminate equipment and utensils. Caring for knives 1. Identify chemicals used for sanitizing kitchen equipment and utensils 3. Use dedicated personnel equipment tools label and color coded appropriately make it obvious.

4 soaking items for 30 seconds in water at least 171 f 77 c is an acceptable way to sanitize items. Clean sanitize drains after equipment cleaning and before equipment sanitizing. Take care of your tools clean and dry buckets brushes after each use use sanitizer per label instructions special precautions to control cross contamination. Scrape any food debris into a bin before cleaning and sanitizing tools and equipment.

Dry knives after washing it especially the ones made of carbon steel. Cleaning and sanitizing kitchen tools and equipment 1. Apply proper storage of cleaning equipment. Sanitation reduction of contamination with.

Cleaning and sanitizing kitchen tools and equipment 2. Cleaning kitchen equipment. 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. Rinsing the removal of all traces of the cleaning solution with clean potable water.

When to clean and sanitize list the four instances when a food contact surface must be cleaned and sanitized. Apply cleanliness and sanitization of kitchen equipment and utensils 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. Sharpen knives often with a shapening steel and occasionally with a stone.

Fill your sink with warm to hot water and an antibacterial detergent. Caring for knives 2. De tailed procedures must be developed for all food product contact surfaces equipment utensils etc as well as for. For equipment after applying the sanitizer let the equipment sit without use until dry.