Cleaning And Sanitizing Equipment And Utensils

Caring for knives 1.

Cleaning and sanitizing equipment and utensils.

Blue concentrate is used to clean not sanitize counters. Available from the non perishables catalog. There is a laundry list of the types of chemicals used in cleaning and sanitizing kitchen tools and equipment. 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.

Used to sanitize food preparation surfaces. Wash and sanitize any dishes pots pans and cooking utensils that were in contact with floodwater. 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. Cleaning chemicals and equipment of the bsc.

How to clean sanitize store kitchen equipment. Water for washing and sanitizing must be certified safe to use. Washing sanitizing drying 21. Dry knives after washing it especially the ones made of carbon steel.

A clean kitchen is vital to creating good food. 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. One tablespoon per gallon of water achieves the accepted standard for food prep surface sanitation of 200 ppm. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial.

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. Remove detachable parts such as blades plastic or wooden handles and screens. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. Cleaning and sanitizing kitchen tools and equipment 2.

Wash dishes pots pans and utensils and detached parts in hot soapy water. Sharpen knives often with a shapening steel and occasionally with a stone. Cleaning and sanitizing utensils there are three steps needed to effectively clean and sanitize utensils. To wash and sanitize.

Utensils such as cutting boards bowls and knives need to be thoroughly washed in warm soapy water.