Importance Of Cleaning And Sanitizing Kitchen Tools And Equipment

Management should also engage in best practices by outlining a daily weekly and monthly commercial kitchen cleaning schedule.

Importance of cleaning and sanitizing kitchen tools and equipment. Sanitizing is performed after cleaning. How to clean sanitize store kitchen equipment. Sanitizing is designed to reduce the number of microorganisms to a safe level. After you ve finished cooking it s vital you re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria.

Sharpen knives often with a shapening steel and occasionally with a stone. Kitchens can quickly become the perfect breeding ground for bacteria and germs particularly when you are cooking for a large family or commercial. Cleaning and sanitizing kitchen tools and equipment 2. Cleaning is designed to remove all visible dirt soil chemical residues and allergens from equipment utensils and work surfaces.

Caring for knives 1. 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. 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.

Caring for knives 2. 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. A clean kitchen is vital to creating good food. 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.

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. Cleaning and sanitizing kitchen tools and equipment 1. Necessary equipment brushes etc must also be clean and stored in a clean sanitary manner. It is important that the clean sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

We need to clean and sanitize wares to promote health and avoid contamination of any infectious disease or. It is important because cleaning and sanitizing wares is part of a food safety program.