Washing Kitchen Utensils And Equipment

1. Use the same three-compartment sink setup and procedure as for manual dishwashing.

2. Do not use scouring powder or steel wool.These may make scratches where bacteria can hide.Also,pieces of steel wool break off and can remain in the pan and thus get into food.

3. Utensils with baked-on foods should be scraped and rinsed, soaked in the first compartment to loosen the baked-on food, and then scraped and rinsed again.

4. Kitchen equipment may be sanitized with chemical disinfectants instead of heat. Use an approved disinfectant, and follow the instructions on the label.

Continue reading here: Cleaning And Sanitizing Stationary Equipment And Work Surfaces

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