2. Cleaning Kitchen Equipment and Facilities

3. Soap or Detergent Kitchen equipment as well as kitchen counters and surfaces can by washed with soap and water Remove pieces of equipment that are detachable and scrub with a brush in warm, soapy water Air dry or dry with a dish towel

4. Sanitizing Sanitizing- process of reducing number of microorganisms Sanitation achieved in three different ways 1.Heat 2.Radiation 3.Chemicals All equipment and surfaces that come into contact with food must be sanitized –For large equipment to be sanitized you must break down the equipment and sanitize each piece of equipment All sanitized equipment or dishes must air dry in a clean basin

5. Chemical Sanitizers Chlorine- 50 ppm in water between 75-100 degrees F for 7 seconds * Effective on wide variety of bacteria Iodine- 12.5 -25 ppm in water at least 75 degrees F (30 seconds) * Active against a variety of non-spore forming bacteria Quaternary Ammonium Solution- up to 200 ppm in water at least 75 degrees (30 seconds) * heat stable; active over wide pH range

6. Sink Set Up In the first sink, wash items with detergent and water. This should be at 110 degree F. Rinse items that are washed in the second compartment Third compartment: To sanitize items with hot water, the water temperature must be at 171 degrees F for 30 seconds For chemical sanitizer, immerse in concentrations and at times specified by manufacturer Each sink must be washed, rinsed, and sanitized before washing dishes

7. Sources http://homeguides.sfgate.com/clean- sanitize-store-kitchen-equipment- 101900.htmlhttp://homeguides.sfgate.com/clean- sanitize-store-kitchen-equipment- 101900.html http://www.foodsafetysite.com/educators/c ompetencies/foodservice/cleaning/cas1.ht mlhttp://www.foodsafetysite.com/educators/c ompetencies/foodservice/cleaning/cas1.ht ml http://www.profoodsafety.org/images/engli sh/Three%20Compartment%20Sink%20fa ct%20sheet.pdfhttp://www.profoodsafety.org/images/engli sh/Three%20Compartment%20Sink%20fa ct%20sheet.pdf