3. cleaning and sanitizing kitchen tools and equipment 1. cleaning and sanitizing kitchen tools and equipment 2. cutting tools 3. caring for knives 1. sharpen knives often with a shapening steel and occasionally with a stone. Clean & sanitize drains after equipment cleaning and before equipment sanitizing. 2 0 obj 12 0 obj After cleaning your kitchen area devices, it’s time to sanitize it. Cleaning and sanitising can be done manually (e.g. 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. Cleaning steps: 1. <> 2. h�b```"f�` �13�0p,``P``8��"����=�����+�α�1&�zr*30L��]����g�W�������,_�4/di�ק�O:$8�;4;#�:,�@|&�S�7�fb�H ?�����^�3�@��L��@��� j%/P endobj Kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when … Like sponge, a scrub brush is used to wipe out mud, dirt and stain. 5. Rinse with clean water. Step 1. 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. Ventilation 26 6. using spray bottles or sinks), or using dishwashers or other specialised equipment, depending on the size and number of items to be cleaned and sanitised. CLEAN AND MAINTAIN KITCHEN PREMISES _____ FACT SHEET 1 – CLEANING AND SANITISING Cleaning is the removal of all dirt, such as dust, grease, food scraps and other deposits, from the surface of all equipment and food areas. stream endobj Cleaning and sanitizing 1. When sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water. Check out our Cleaning in Place poster to learn how to clean and sanitize this type of equipment step by step. Use dedicated personnel, equipment, & tools Label and color coded appropriately Make it obvious! h޴Y�n���~�Eb�w�*�������0+M��bH�A��9��l�d+J��a��,�X�:u! stream 3. <> <> Download Template The most commonly known germs This can be completed by: scraping rinsing washing rinsing again to remove all the soap. <> 6 0 obj Management should also engage in best practices by outlining a daily, weekly and monthly commercial kitchen cleaning schedule. �P�ޓ��]� A Sanitize items in third sink. This weekly kitchen cleaning checklist is composed of items or tasks that focus on kitchen equipment. <> <> endobj Sanitizing fluids: for the sanitizers used in the kitchens of all houses. Cleaning and sanitizing your food prep surfaces regularly is an important step to avoiding foodborne illness, particularly between prepping different food items. 5 0 obj Again, it is a multi-purpose cleaning tool that is a must to see in a house. endobj • is done with a cleaning agent that removes food, soil, or other substances. Air dry OR dry with a clean paper towel. A foam blanket, created using a wide range of available equipment is projected from a nozzle and allowed time to act on the soil. The cleaning and disinfection (C&D) of equipment, materials, and premises is done to prevent or mitigate the spread of foreign animal diseases (FADs) during an outbreak. endobj This is the common method for cleaning most food operations. ¨ Lastly, some text with examples of how it is used in the kitchen- in other words, the function of the item. You can reference the poster the next time you have to clean your fridge, oven, freezer — or the aforementioned popcorn machine and deep fryer. View 9 TLE Week 1 - Clean, sanitize, and store kitchen tools and equipment (2020_08_23 02_53_02 UTC).docx from EDUCATION 1 at Scholar College of Commerce, Rawalpindi. Its bristles are the best part for cleaning, and this is actually used to remove hard, thick and tough stains on different places from flooring to fabric, kitchen ware to glasses, and the like. They should be stored clean, dried, and secured. Equipment 25 5. D … ���� JFIF �� C 3 0 obj CLEANING AND SANITIZING 2. Jan. 15, 2021. 0 Train everyone who prepares and serves food to properly clean and sanitize or disinfect all the equipment… Create a cleaning schedule. 11 0 obj <>/Font<>/XObject<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 720 540] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> ¨ The standard name for the utensil or piece of equipment in the title. Cleaning and Sanitizing in a Three-Compartment Sink Place the following steps for cleaning and sanitizing in a three-compartment sink in the correct order. Methods and Concentrations For Chemical Sanitizing: Sanitizing can be done by the immersion method for items that can be immersed into the compartment of a sink or can be done by the clean-in-place method for equipment too large A clean kitchen and equipment lead to a clean and healthy body. Cleaning tools like brooms, mops, squeegees, buckets, sponges, scrapers, foaming equipment, water guns, etc., should be cleaned and sanitized. How to Clean, Sanitize & Store Kitchen Equipment. 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. An example of a simple double sink arrangement that may be suitable for small amounts of utensils or small equipment is illustrated below. equipment after cleaning. Learning Area TLE 9 <> 46 0 obj <>/Filter/FlateDecode/ID[<282FE0DCCEFCC4419DA96D7FC00C45B8><282FE0DCCEFCC4419DA96D7FC00C45B8>]/Index[37 19]/Info 36 0 R/Length 62/Prev 107109/Root 38 0 R/Size 56/Type/XRef/W[1 2 1]>>stream Food particles and dirt can harbor germs, so be sure to remove all food and dirt from kitchen surfaces and cookware. De-tailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) 37 0 obj <> endobj Wash with hot water (60 °C) and detergent. Cleaning and Sanitizing Program Since cleaning and sanitizing may be the most important aspect of a sanitation program, sufficient time should be given to outline proper procedures, and parameters. Do not use towels for drying, polishing, or any other purpose because they may re-contaminate equipment and utensils. Wash surface with soap and warm water. <> Here’s how we will learn the utensils: ¨ Look for three elements: ¨ A picture of the utensil in the upper right. Step 3 – Sanitising (bacteria killing stage) Treat with very hot, clean, potable water (75 °C) for at least 2 minutes. For more information, ... Find additional reopening guidance for cleaning and disinfecting in the Reopening Decision Tool. Surfaces can be counters, cutting boards, dishes, knives, utensils, pots and pans. Cleaning tools can be a major source of microbial contamination if not cleaned. endobj Cleaning Kitchen Equipment . 3. cutting tools (cutlery, knives) 4. preparing tools (chopping board, containers) 5. garbage bins 6. exhaust fan 7. refrigerator 8. sink and drains LET US REMEMBER! endobj Clean your kitchen utensils in hot water with an antibacterial detergent. Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) ¨ You should fill in these names and functions on your 4. caring for knives 2. dry knives after washing it, especially the ones made of carbon steel. • Solution 3: Sanitizing toys that have had contact with the mouth – 1 teaspoon bleach +1 gallon water Keeping the kitchen and serving areas clean and sanitary is an ongoing job. endobj endstream endobj startxref %PDF-1.6 %���� Value the uses and importance of the kitchen utensils. 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