Group 3 - Cleaning and Sanitizing Tools and Equipment (3).pptx

Cleaning and Sanitizing To o l s a n d E q u i p m e n t The program should also help indentify your cleaning needs, set up a master cleaning schedule, select the supplies and tools to use, and train yourselves to make the best of your skills.  Cleaning is the removal of visible soil while...

Cleaning and Sanitizing To o l s a n d E q u i p m e n t The program should also help indentify your cleaning needs, set up a master cleaning schedule, select the supplies and tools to use, and train yourselves to make the best of your skills.  Cleaning is the removal of visible soil while sanitizing means reducing the number of harmful microorganism by using very hot water or a chemical sanitizing solution. To be efffective, cleaning and sanitizing must be two-step process. Surfaces must first be cleared and rinsed before being sanitized. Here are some points to support your workplace training. Clean in a logical order. Different cleaning tasks require different methods. Getting things wrong can cause damage to surface, harm to yourself, and spread bacteria and dirt. Many cleaning agents are harmful. Their contact with your skin or eyes or breathing in the fumes can cause a serious illness. Mixing one agent with another can be very dangerous.A chemical reaction can be set up , or in some cases , produce poisonous fumes. Manual dishwashing 1. Scrape and pre- rinse The purpose of this step is to keep the wash water cleaner longer. 2. Wash Use warm water at 110 degreeF to 12 degreeF and a good detergent. Scrub well with a brush to remove all traces left over and grease. 3. Rinse Use clean warm water to rise off detergent. Change the water frequently , or use running water with an overflow. 4. Sanitize Place utensil in rack and immerse in hot water at 170 degree F for thirty seconds. ( A gas or electric heating element is needed to hold water at this temperature.) 5. Drain and Air-Dry Do not towel-dry. this may contaminate utensils Mechanical Dishwashing 1. Scrape and pre-rinse 2. Rack dishes so that the dishwasher spray will strike all surfaces. 3. Run machine for a full cycle 4. Set the sanitizing temperatures at 180 degree F for machine that sanitize by heat and at 140 degree F for machine that sanitizes by chemical disinfectant. EGG QUALITY eggquality has two general components: shell quality (exterior quality) and interior or egg quality EGG GRADING Grading is a form of quality control used to classify eggs for exterior and interior quality. EGG SIZE Several factors infl uence the size of the egg: Breed , age of hen , weight , feed and environmental factors. native chickens have much smaller eggs than commercial breeds.  Thank you Cleaning and Sanitizing Tools and Equipment