Cleaning And Sanitizing Kitchen Tools And Equipment Poster

A clean kitchen is vital to creating good food.

Cleaning and sanitizing kitchen tools and equipment poster.

Cleaning and sanitizing kitchen tools and equipment 1. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial. Sanitizing is designed to reduce the number of microorganisms to a safe level. How to clean sanitize store kitchen equipment.

Remove detachable parts such as blades plastic or wooden handles and screens. There is a laundry list of the types of chemicals used in cleaning and sanitizing kitchen tools and equipment. Caring for knives 2. Cleaning a physical removal of visible soil and food.

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. Keeping a clean kitchen is a good rule to live by and it is important to sanitize your kitchen properly after every use. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. Heat safe kitchen tools and equipment must first be washed with soap and cleaned with water and then dried.

In labs the equipment is usually placed in special heat proof bags and then heated in a forced air oven sterilizer. The united states department of agriculture usda has a two step method. Cleaning and sanitizing kitchen tools and equipment 2. Create a cleaning schedule.

You can reference the poster the next time you have to clean your fridge oven freezer or the aforementioned popcorn machine and deep fryer. 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. The fda recommends 340 f 171 c for 60 minutes or 320 f 160 c for 2 hours to effectively sterilize equipment. To wash and sanitize.

Definitions of cleaning sanitizing and sterilizing cleaning. The fda food code requires you to clean kitchen equipment at. Check out our cleaning in place poster to learn how to clean and sanitize this type of equipment step by step. Cleaning is designed to remove all visible dirt soil chemical residues and allergens from equipment utensils and work surfaces.

Caring for knives 1. Wash dishes pots pans and utensils and detached parts in hot soapy water. Dry knives after washing it especially the ones made of carbon steel. Sanitizing is performed after cleaning.

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