Cleaning And Sanitizing Kitchen Tools And Equipment Pdf

Apply cleanliness and sanitization of kitchen equipment and utensils 2.

Cleaning and sanitizing kitchen tools and equipment pdf.

Cleaning and sanitizing kitchen tools and equipment 2. Fill your sink with warm to hot water and an antibacterial detergent. Sharpen knives often with a shapening steel and occasionally with a stone. Let us study or vermin words to study.

Caring for knives 1. 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. Sanitation reduction of contamination with. Use a clean sponge or brush to scrub each item thoroughly making sure to remove all bits of food and getting into all.

Take care of your tools clean and dry buckets brushes after each use use sanitizer per label instructions special precautions to control cross contamination. Dry knives after washing it especially the ones made of carbon steel. Apply proper storage of cleaning equipment. Please follow these steps to clean kitchen equipment such as blenders and food processors.

Cleaning kitchen equipment. Rinsing the removal of all traces of the cleaning solution with clean potable water. Clean sanitize drains after equipment cleaning and before equipment sanitizing. Identify chemicals used for sanitizing kitchen equipment and utensils 3.

Cleaning a physical removal of visible soil and food. For equipment after applying the sanitizer let the equipment sit without use until dry. Caring for knives 2. Clean in place.

4 soaking items for 30 seconds in water at least 171 f 77 c is an acceptable way to sanitize items. De tailed procedures must be developed for all food product contact surfaces equipment utensils etc as well as for. 3 utensils cleaned and sanitized in a three compartment sink should be dried with a clean towel. 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.

Perform assembling and disassembling cleaning equipment. Do not use towels for drying polishing or any other purpose because they may re contaminate equipment and utensils. When to clean and sanitize list the four instances when a food contact surface must be cleaned and sanitized. Use dedicated personnel equipment tools label and color coded appropriately make it obvious.