Cleaning And Sanitizing Equipment

How to clean sanitize store kitchen equipment.

Cleaning and sanitizing equipment.

Cleaning is the act of removing all debris gunk chunks grit and so forth from your equipment. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. The objective of cleaning and sanitizing food contact surfaces is to remove food nutrients that bacteria need to grow and to kill those bacteria that are present. It s the next generation in germ free fragrance free allergen free safe and effective treatment that s sweeping the nation.

Utensils equipment and food contact surfaces must be kept in a clean and sanitary condition in accordance with standard 3 2 2 food safety practices and general requirements clause 19 and 20 of the australian new zealand food standards code external site. You can only sanitize clean equipment. Follow manufacturer guidelines when cleaning and sanitizing. If you work with food handling equipment you know the importance of making sure it s clean to avoid food contamination.

Wear disposable gloves and gowns for all tasks in the cleaning process including handling trash. A good reference for dairy equipment cleaning procedures is guideline 29 cleaning and sanitizing in fluid milk processing plants published by the dairy practices council. Additional personal protective equipment ppe might be required based on the cleaning disinfectant products being used and whether there is a risk of splash. The type of cleaning required must also be identified.

Coli salmonella and hepatitis a are just a few of the common bacterium and illnesses that can be found in children s playgrounds. Many dairy plants use a color coded brush system to prevent contamination from raw to pasteurized products and from non food contact and environmental surfaces to food. Ensure they are trained on appropriate use of cleaning and disinfection chemicals. Food businesses must ensure eating and drinking utensils and food contact surfaces of 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. Your gear bottles etc will never be properly sanitized if they weren t cleaned properly first. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial. It is important that the clean sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

Without consistent proper cleaning and sanitation playground equipment can be a breeding ground for a host of bacteria and germs that cause mild to serious health issues.