Procedure-of-cleaning-kitchen-utensils, key steps: clean your kitchen utensils in hot water with an antibacterial detergent. when sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water.. Any proud host will know the importance of sparkling clean utensils, whether cleaned by hand or in the dishwasher. guests can be particular and no matter how good your cooking is, if you are serving it with a grubby knife and fork there’s bound to be complaints., 12. get the fridge doors, the front of the dishwasher, and the oven with a cloth dipped in clean, sudsy water (or diluted white vinegar if a door is stainless steel). pay attention to the handles and the edges. use a soft toothbrush or a cloth-wrapped spatula to degrime tight spots, like the folds of the refrigerator seal..
11. empty the trash. give the inside of the can a quick wipe down with a wet rag before replacing the bag. 12. sweep & mop the floor. using a broom or a dry duster, get right up to the baseboards, under the cabinets and into the corners., how to clean, sanitize & store kitchen equipment. kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when you are cooking for a large family or commercial ....
Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. water for washing and sanitizing must be certified safe to use., general sanitation . all users of the [name of kitchen] are expected to use good hygienic practices at all times and to follow all established cleaning and sanitation procedures.. The term sanitary in the code refers to the state of a food contact surface or utensil where it does not contain microorganisms at a level that would permit the transmission of infectious disease or compromise food safety.. sanitisers are substances capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases., francis lynch - chefdesk 1997 general safety rules &procedures: keep food temperatures below 40 (5c) and above 140 (60c). understand and apply the principles of safe, sanitary food handling..
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.