Steps On Cleaning And Sanitizing Tools And Equipment

Caring for knives 1.

Steps on cleaning and sanitizing tools and equipment.

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. Rinse in clear water after washing. But priest takes it a step farther.

If you can never find what you need in your own kitchen you can follow some simple steps for cleaning sanitizing and then storing your kitchen equipment. To wash and sanitize. Sharpen knives often with a shapening steel and occasionally with a stone. Proper storage and stacking of kitchen tools utensils and equipment is what sets the great kitchens apart from the average ones.

Fill your sink with warm to hot water and an antibacterial detergent. How to clean sanitize store kitchen equipment. Place items in a wire basket or other container and immerse them in a sanitizing solution. Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment.

Cleaning disinfecting sanitizing equipment supplies partnering with you to keep employees customers and the community safe ensuring a clean and healthy work environment not only requires a thorough understanding of cleaning protocols to sanitize disinfect and help prevent the spread of viruses but also relies upon the use of proven products and tools the proper training of personnel. Cleaning and sanitizing kitchen tools and equipment 2. Additional personal protective equipment ppe might be required based on the cleaning disinfectant products being used and whether there is a risk of splash. The typical process for upholstery cleaning is to wet the material scrub it down and then extract the residue with a shop vac.

Remove detachable parts such as blades plastic or wooden handles and screens. Wash dishes pots pans and utensils and detached parts in hot soapy water. Utensils equipment and food contact surfaces must be kept in a clean and sanitary condition in accordance with standard 3 2 2 food safety practices and general requirements clause 19 and 20 of the australian new zealand food standards code external site. Use a brush if necessary.

Caring for knives 2. Wear disposable gloves and gowns for all tasks in the cleaning process including handling trash. Use a clean sponge or brush to scrub each item thoroughly making sure to remove all bits of food and getting into all the little hard to reach areas. Scrape any food debris into a bin before cleaning and sanitizing tools and equipment.