This method normally involves the use of brush either by hand or a machine such as a floor scrubber.

This method is utilized to clean the parts of filters and parts of other equipment. This requires disassembly for proper cleaning. Parts removed for cleaning are placed in a circulation tank and cleaned using a heated chemical solution and agitation.

Method used to increase mechanical force, aiding in soil removal. In high pressure cleaning, chemical detergents are often used along with an increase temperature to make soil removal more effective.

This method is utilized to clean the interior surfaces of tanks and pipelines of liquid process equipment. A chemical solution is circulated through a circuit of tanks and or lines then return to a central reservoir allowing the chemical solution to be reused. Time, temperature and mechanical force are manipulated to achieve maximum cleaning.

Which of the following are the methods of cleaning the equipment.

Fundamental cleaning procedures where soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils.

all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for optimum results.

The removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors and the method of cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.

Which of the statements is the equipment sanitation procedure in cleaning the range?

Which of the organisms cause the most illnesses, hospitalizations, and deaths ?

Proper sanitation of kitchen tools and equipment after cleaning them is important in order to prevent contamination of foods that may cause foodborne disease (also known as foodborne illness or food poisoning which is any illness that results from eating contaminated food.)

Methods of sanitizing that involves the use of hot water or steam. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.

Which of the following are the characteristic of ideal chemical sanitizer?

Which of the following equipment is NOT an advantages of heat sanitizing over chemical sanitizing agent?

Sanitizing is done using heat radiation, or chemicals

Soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils.

Drawers must be made of the same materials and kept clean.

Harmful bacteria are the most common cause of food poisoning.

Utensils must be stored on the TOP shelves of open cabinets below the working top level.