Cleaning And Sanitizing Kitchen Tools And Equipment Pdf

Identify chemicals used for sanitizing kitchen equipment and utensils 3.

Cleaning and sanitizing kitchen tools and equipment pdf. Do not use towels for drying polishing or any other purpose because they may re contaminate equipment and utensils. Sanitation reduction of contamination with. Cleaning a physical removal of visible soil and food. Clean sanitize drains after equipment cleaning and before equipment sanitizing.

Use dedicated personnel equipment tools label and color coded appropriately make it obvious. Use a clean sponge or brush to scrub each item thoroughly making sure to remove all bits of food and getting into all. 3 utensils cleaned and sanitized in a three compartment sink should be dried with a clean towel. 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.

Fill your sink with warm to hot water and an antibacterial detergent. Caring for knives 1. Rinsing the removal of all traces of the cleaning solution with clean potable water. Dry knives after washing it especially the ones made of carbon steel.

Perform assembling and disassembling cleaning 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. Scrape any food debris into a bin before cleaning and sanitizing tools and equipment. Cleaning and sanitizing kitchen tools and equipment 2.

Apply cleanliness and sanitization of kitchen equipment and utensils 2. Cleaning and sanitizing kitchen tools and equipment 1. Apply proper storage of cleaning equipment. When to clean and sanitize list the four instances when a food contact surface must be cleaned and sanitized.

Let us study or vermin words to study. Clean in place. 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.

4 soaking items for 30 seconds in water at least 171 f 77 c is an acceptable way to sanitize items. Caring for knives 2. Cleaning kitchen equipment. De tailed procedures must be developed for all food product contact surfaces equipment utensils etc as well as for.