Proper Sanitation Of Kitchen Tools And Equipment

Most kitchen equipment is intended to be disassembled for cleaning.

Proper sanitation of kitchen tools and equipment.

Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps. Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware.

How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation. Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town. The answers to e edukasyon ph.

Some equipment is intended to be cleaned in place. Never move from cutting raw meat fish or poultry to cutting cooked foods or vegetables meant to be served raw. Do not use towels for drying polishing or any other purpose because they may re contaminate equipment and utensils. For equipment after applying the sanitizer let the equipment sit without use until dry.

Learn how to make the most of these tools so that your kitchen is your home s food safety headquarters. After removing detachable parts scrub these items with. Wash all surfaces pots pans and utensils with warm soapy water. Wash your hands for 20 seconds with soap and running water.

Whether you are working in your own kitchen or helping with a church or community event there are three basic steps to keeping a kitchen clean and sanitary. Scrub the backs of your hands between your fingers and under your nails. Carefully bring the water to the boil putting a lid on the pan for 5 minutes. Knives like other kitchen equipment need to be washed and sanitized between uses.

Hand washing is one of the most important things you can do to prevent food poisoning. Sanitizing kitchen tools and equipment. This should be identified in your sanitation plan and cleaning schedule. Put your utensils in a large pan covering them fully in water.

Please follow these steps to clean kitchen equipment such as blenders and food processors.