Steps In Cleaning And Sanitizing Kitchen Tools And Equipment

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.

Steps in cleaning and sanitizing kitchen tools and equipment.

Wash dishes pots pans and utensils and detached parts in hot soapy water. Whether you cook professionally or just for your family it is important to clean and sanitize all kitchen equipment after use in order to eliminate food borne pathogens mold and other health risks. Cleaning and sanitizing kitchen tools and equipment 2. 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.

Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. Caring for knives 2. To wash and sanitize.

There are two basic steps to this process. 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. Water for washing and sanitizing must be certified safe to use. Remove detachable parts such as blades plastic or wooden handles and screens.

How to clean sanitize store kitchen equipment. Wash and sanitize any dishes pots pans and cooking utensils that were in contact with floodwater. Proper storage and stacking of kitchen tools utensils and equipment is what sets the great kitchens apart from the average ones. You can reference the poster the next time you have to clean your fridge oven freezer or the aforementioned popcorn machine and deep fryer.

Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware. Cleaning and sanitizing kitchen tools and equipment 1. Wash all surfaces pots pans and utensils with warm soapy water. The fda food code requires you to clean kitchen equipment at.

However cleaning these items is fairly simple if time consuming. Create a cleaning schedule. Dry knives after washing it especially the ones made of carbon steel. 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.

First the equipment must be cleaned. Check out our cleaning in place poster to learn how to clean and sanitize this type of equipment step by step. Sharpen knives often with a shapening steel and occasionally with a stone.