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Sanitizing a Kitchen

1. A clean surface is free from all visual dirt

2. Sanitize is a surface free from micro organisms 99.9 percent

3. Sanitizer is a chemical agent used to 먹튀검증 reduce or destroy micro organism on contact food surfaces e.g. (iodine, hypo, Clorox)

4. Antiseptic is a chemical agent that uses combat sepsis it may inhabit the growth of bacteria.

Disinfectant is a chemical gent use to reduce or destroy organism

You should scrape all uneaten foods from the plate before washing. Wash in hot water 110F degrees, rinse at 140 and sanitize 180 degrees F. for 2mins

Iodine Hydrochloride Clorine, Clorox and hot water are all sanitizer. We clean to allow for sanitizing

Properties of a good detergent:

It must be harmless
Emulsifications (the ability to break up any solid food matter.)
The ability to dissolve food material,
The prevention of scum and scale formation in hard water.
The ability to rinse away easily

Every detergent has a surfactant (a surf act active agent)

They are four types of detergent (on the ph scale)
Alkaline is used on pots and pan (grease -Neutralize acid)
Acid is use on wares (dishwasher Neutral- floors and hard surface)
The fourth is a combination of all and can be used any where and for all purposes.

H A C C A P means Hazard- Analysis Critical _Control Point.

A control point is where you control but cannot eliminate the hazard, cooking up to 165 reduces or destroy the pathogenic organism and maintain the temperature.140 F or 60 C. A critical control point is where you reduce or eliminate the hazard HACCAP are physical, chemical, and biological.

There are seven steps to HACCAP

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