Cleaning And Sanitizing Equipment And Utensils

Available from the non perishables catalog.

Cleaning and sanitizing equipment and utensils.

Used to sanitize food preparation surfaces. Water for washing and sanitizing must be certified safe to use. Cleaning and sanitizing kitchen tools and equipment 2. When cleaning and sanitizing kitchen utensils remember to dry them with dishcloths that have been cleaned using a quality detergent such as sunlight liquid detergent.

Wash and sanitize any dishes pots pans and cooking utensils that were in contact with floodwater. Cleaning and sanitizing utensils there are three steps needed to effectively clean and sanitize utensils. One tablespoon per gallon of water achieves the accepted standard for food prep surface sanitation of 200 ppm. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria.

Knowing which ones to use when and where and on what type of material from steel to ceramic can save you time and labor in the long run. A clean kitchen is vital to creating good food. Washing sanitizing drying 21. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial.

Remove detachable parts such as blades plastic or wooden handles and screens. Wash dishes pots pans and utensils and detached parts in hot soapy water. To wash and sanitize. Utensils such as cutting boards bowls and knives need to be thoroughly washed in warm soapy water.

Dry knives after washing it especially the ones made of carbon steel. There is a laundry list of the types of chemicals used in cleaning and sanitizing kitchen tools and equipment. Caring for knives 2. 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.

How to clean sanitize store kitchen equipment. In most commercial kitchens dishwashers are used to quickly clean and sanitize kitchen tools using detergents and high temperature steaming at home a dishwasher can have temperatures up to 100. Caring for knives 1. Cleaning a physical removal of visible soil and food.

Sharpen knives often with a shapening steel and occasionally with a stone.