Cleaning And Sanitizing Equipment And Utensils

Cleaning and sanitizing kitchen tools and equipment 1.

Cleaning and sanitizing equipment and utensils.

Caring for knives 2. Sharpen knives often with a shapening steel and occasionally with a stone. There is a laundry list of the types of chemicals used in cleaning and sanitizing kitchen tools and equipment. Caring for knives 1.

Washing sanitizing drying 21. A clean kitchen is vital to creating good food. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial. One tablespoon per gallon of water achieves the accepted standard for food prep surface sanitation of 200 ppm.

Water for washing and sanitizing must be certified safe to use. 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. 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.

Dry knives after washing it especially the ones made of carbon steel. How to clean sanitize store kitchen equipment. 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. 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. 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. Remove detachable parts such as blades plastic or wooden handles and screens.

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. Available from the non perishables catalog. Blue concentrate is used to clean not sanitize counters. Used to sanitize food preparation surfaces.

Cleaning chemicals and equipment of the bsc.