Cleaning and sanitizing 1. Create a cleaning schedule. An example of a simple double sink arrangement that may be suitable for small amounts of utensils or small equipment is illustrated below. as … endobj
Wash with hot water (60 °C) and detergent. 46 0 obj
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The most commonly known germs Check out our Cleaning in Place poster to learn how to clean and sanitize this type of equipment step by step. Cleaning and Sanitizing Program Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. Step 4 – Air drying. 7 0 obj
For equipment, after applying the sanitizer, let the equipment sit without use until dry. Do not use towels for drying, polishing, or any other purpose because they may re-contaminate equipment and utensils. Step 2 – Cleaning. endobj
equipment after cleaning. COMPETENCY ASSESSMENT TOOL Evidence PlanCompetency standard: COOKERY NC II Unit of competency: Clean and Maintain Kitchen PremisesWays in which evidence will be collected: The evidence must show that the trainee… The trainee must know how to select proper chemicals and clean potable water for cleaning and sanitizing, equipment utensils, and working surfaces. Don't forget to clean hard to reach places like under cushions, around light fittings, blinds or drapes as well.
You can reference the poster the next time you have to clean your fridge, oven, freezer — or the aforementioned popcorn machine and deep fryer. endobj
Train everyone who prepares and serves food to properly clean and sanitize or disinfect all the equipment… endobj
Apply sanitiser as directed on the label. Please follow these steps to clean kitchen equipment such as blenders and food processors. The importance of cleaning and sanitizing Here are three main reasons why it is important to clean and sanitize: Cleaning and sanitizing helps avoid infestations of the pests. endobj
Cleaning steps: 1. Cleaning • is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. hY�n���~�Eb�w�*�������0+M��bH�A��9��l�d+J��a��,�X�:u! 2. S�і:����Ϸ�����w��������������p��W�7���|������ȓ{�s^ݝ�C��͏�'v�)��~�������������%o�\n/yss}x����쫒&�Sn�R�l���X�v����z��;l.���y{�ۼy�����t�_�\�+���vw8�m������R�>u��ۜ����W����m>vW�$���/�w:�2��?nn7�[I�tۯ�w;����;p;�����)������ӓ���7C���O�)y���)~��@I0�(���m�ivs�q��0yX0�!,�#a �u"�)�T���t�&. Drains and toilets should be washed at least once a day. You should always clean and sanitize: After a piece of equipment is finished being used; Between working with different types of food, particularly raw and ready-to-eat foods; CLEANING AND SANITIZING 2. Cleaning Kitchen Equipment . SANITIZING The primary reason for the application of effective sanitizing procedures is to destroy those disease organisms which may be present on equipment or utensils after cleaning, and thus prevent the transfer of such organisms to the ultimate consumer. Learning Area TLE 9 11 0 obj
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