Steps In Cleaning And Sanitizing Kitchen Tools And Equipment Ppt

Clean sanitize drains after equipment cleaning and before equipment sanitizing.

Steps in cleaning and sanitizing kitchen tools and equipment ppt.

Store separate from food equipment utensils linen and single service and single use items. Is done with a cleaning agent that removes food soil or other substances. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. Cleaning a physical removal of visible soil and food.

If removed from their original package label the container in which they are stored. Performance task in tle 9 iron pnhs. The powerpoint ppt presentation. 4 categories of cleaning agents 1.

Cleaning and sanitizing 2. Cleaning and sanitizing kitchen tools and equipment 2. Water for washing and sanitizing must be certified safe to use. To wash and sanitize.

Wash and sanitize any dishes pots pans and cooking utensils that were in contact with floodwater. Caring for knives 2. Whether you cook professionally or just for your family it is important to clean and sanitize all kitchen equipment after use in order to eliminate food borne pathogens mold and other health risks. 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.

Dry knives after washing it especially the ones made of carbon steel. Wash dishes pots pans and utensils and detached parts in hot soapy water. Cleaning and sanitizing kitchen tools and equipment 1. There are two basic steps to this process.

However cleaning these items is fairly simple if time consuming. Cleaning and sanitizing is the property of its rightful owner. Sharpen knives often with a shapening steel and occasionally with a stone. How to clean sanitize store kitchen equipment.

Take care of your tools clean and dry buckets brushes after each use use sanitizer per label instructions special precautions to control cross contamination. Use dedicated personnel equipment tools label and color coded appropriately make it obvious. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial. First the equipment must be cleaned.

Cleaning and sanitizing 1. Caring for knives 1.