Flashcards in Chapter 5 Deck (8)
What does sanitizing mean and how is it generally preformed?
To reduce the number of microorganisms to safe levels
• after cleaning using hot water or chemical solution
Explain three involved when cleaning and sanitizing kitchen equipment and surfaces "in-place" when using household bleach solution
•wash surface with hot, soapy water
•rinse surface with hot, clean water
• sanitize by spraying 200ppm chlorine solution leaving wet for 45 seconds
What does cleaning mean and how is it generally performed?
To physically remove visible food
•soap or detergent & hot water
5 steps of manual dishwashing in three-compartment sink
• air dry
Two main types of mechanical dishwashers are:
• Low temp
Explain how a High temperature dishwasher works?
Uses hot water to sanitize; final rinse must reach 82'C for 10 seconds
Explain how a low-temperature dish washer works
Used chemical solution to sanitize (45 seconds) may be 100ppm chlorine, 200ppm quaternary ammonium, or 25 ppm iodine.