Importance Of Cleaning And Sanitizing Kitchen Tools And Equipment

Sanitizing is designed to reduce the number of microorganisms to a safe level.

Importance of cleaning and sanitizing kitchen tools and equipment.

Cleaning and sanitizing kitchen tools and equipment 1. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. Commercial cleaning best practices include establishing guidelines for cleaning your restaurant and restaurant equipment as well as for training employees on the cleaning and sanitizing of kitchen tools and equipment. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial.

Management should also engage in best practices by outlining a daily weekly and monthly commercial kitchen cleaning schedule. Definitions of cleaning sanitizing and sterilizing cleaning. Not only should you regularly wash counter tops sweep your floors and clean the dishes but you should also sanitize work areas and kitchen utensils that you use to prevent the spread of bacteria. How to clean sanitize store kitchen equipment.

We need to clean and sanitize wares to promote health and avoid contamination of any infectious disease or. Cleaning and sanitizing kitchen tools and equipment 2. Caring for knives 2. When cleaning and sanitizing kitchen utensils remember to dry them with dishcloths that have been cleaned using a quality detergent such as sunlight liquid detergent.

There is a laundry list of the types of chemicals used in cleaning and sanitizing kitchen tools and equipment. Necessary equipment brushes etc must also be clean and stored in a clean sanitary manner. 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. Sharpen knives often with a shapening steel and occasionally with a stone.

Cleaning is designed to remove all visible dirt soil chemical residues and allergens from equipment utensils and work surfaces. It is important because cleaning and sanitizing wares is part of a food safety program. Dry knives after washing it especially the ones made of carbon steel. Cleaning sanitizing procedures must be evaluated for adequacy through evaluation and inspection procedures.

Sanitizing is performed after cleaning. Caring for knives 1.