Cleaning And Sanitizing Equipment And Utensils

Wash dishes pots pans and utensils and detached parts in hot soapy water.

Cleaning and sanitizing equipment and utensils.

Utensils such as cutting boards bowls and knives need to be thoroughly washed in warm soapy water. To wash and sanitize. Caring for knives 2. 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.

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 and sanitizing utensils there are three steps needed to effectively clean and sanitize utensils. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. Dry knives after washing it especially the ones made of carbon steel.

One tablespoon per gallon of water achieves the accepted standard for food prep surface sanitation of 200 ppm. Caring for knives 1. A clean kitchen is vital to creating good food. Cleaning and sanitizing kitchen tools and equipment 1.

Blue concentrate is used to clean not sanitize counters. Remove detachable parts such as blades plastic or wooden handles and screens. Washing sanitizing drying 21. 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.

Wash and sanitize any dishes pots pans and cooking utensils that were in contact with floodwater. Water for washing and sanitizing must be certified safe to use. There is a laundry list of the types of chemicals used in cleaning and sanitizing kitchen tools and equipment. Available from the non perishables catalog.

Cleaning chemicals and equipment of the bsc. Sharpen knives often with a shapening steel and occasionally with a stone. Cleaning a physical removal of visible soil and food. Used to sanitize food preparation surfaces.

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.