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 is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.
Thereof, how do you clean food equipment?
Wash: remove grease and food residues with hot water and detergent and soak dishes when required. Rinse: rinse to remove any detergent or other residues. Sanitise: use a sanitiser to destroy any remaining microorganisms. Rinse Again: Wash off the sanitiser if necessary, check the manufacturer’s instructions.
- Start With An Empty Dishwasher And Sink.
- Clean Your Sink After Washing The Dishes.
- Do Maintenance Work Once A Month On Cookware And Knives.
- Keep Countertops Clear And Clean Them Properly.
- Make Sure Your Trash And Recycling Containers Are Big Enough.
Also know, what are the 5 steps to cleaning and sanitizing?
For cleaning and sanitizing to be effective, it must follow this process: (1) Remove food bits or dirt on the surface; (2) Wash the surface; (3) Rinse the surface; (4) Sanitize the surface; (5) Allow the surface to air dry.
What are the methods of sanitizing?
Chemical sanitizing is performed in two ways; by full immersion or rinsing, swabbing, or spraying. For bleach, objects can be immersed in the three compartment sink’s sanitizer for 7 seconds or it can be wiped down with double the immersion concentration.
What is a clean and sanitize kitchen?
Cleaning definition: removing dirt from food preparation surfaces in the kitchen. Surfaces can be counters, cutting boards, dishes, knives, utensils, pots and pans. Cleaning steps: … Air dry OR dry with a clean paper towel. Sanitizing definition: the reduction of germs to a safe level so illness is unlikely to occur.
What is the difference between cleaning and sanitizing kitchen tools and equipment?
Sanitizing is designed to reduce the number of microorganisms to a safe level. Sanitizing is performed after cleaning. Unclean surfaces will reduce the effectiveness of sanitizing. All surfaces that come into contact with food must be cleaned and sanitized regularly.