Cleaning And Sanitizing Equipment

Cleaning is the act of removing all debris gunk chunks grit and so forth from your equipment.

Cleaning and sanitizing equipment.

Wear disposable gloves and gowns for all tasks in the cleaning process including handling trash. Ensure they are trained on appropriate use of cleaning and disinfection chemicals. Follow manufacturer guidelines when cleaning and sanitizing. 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.

How to clean sanitize store kitchen equipment. 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. You can only sanitize clean equipment. Dirty equipment will always contain bacteria.

After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. The objective of cleaning and sanitizing food contact surfaces is to remove food nutrients that bacteria need to grow and to kill those bacteria that are present. Sanitize it the first and only residential and commercial spray disinfecting sanitizing and deodorizing spray service brought to you by your local cleaning company. It is important that the clean sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial. But before you start cleaning and sanitizing it s always important to make sure the cleaners and methods you use are recommended by your equipment manufacturer. Coli salmonella and hepatitis a are just a few of the common bacterium and illnesses that can be found in children s playgrounds.

It s the next generation in germ free fragrance free allergen free safe and effective treatment that s sweeping the nation. Additional personal protective equipment ppe might be required based on the cleaning disinfectant products being used and whether there is a risk of splash. Many dairy plants use a color coded brush system to prevent contamination from raw to pasteurized products and from non food contact and environmental surfaces to food. A good reference for dairy equipment cleaning procedures is guideline 29 cleaning and sanitizing in fluid milk processing plants published by the dairy practices council.

The type of cleaning required must also be identified.