Cleaning and Sanitizing of Kitchen Tools and Equipment

(a)   is the process of removing unwanted substances by safely and

effectively removing soils, germs and other contaminants.

(a)   is done through using heat, radiation, or even chemicals.

(a)   are commonly referred to as

degreasers used on surfaces where grease has

burned on. Ovens and grills are examples of areas

that need frequent degreasing.

(a)   are cleaning agents, solvents or any

substance used to wash table wares, surfaces, and

equipment.

(a)   are capable to remove heavy

accumulations of soil that are difficult to remove with

detergents, solvents and acids.

It involves the use of hot water or steam.

(a)  

The food residues require complete removal during the cleaning

process.

(a)  

(a)   the type of program the washer uses to do its job. The removal of

residual food soils from equipment surfaces is based on the manipulation of the basic

cleaning factors and the method of cleaning.

(a)   wash all surfaces with cold to hot water.

A mild (a)   of the equipment neutralizes any alkaline residues

left and rinse out detergent residue.