(6) Techniques in storing cleaned kitchen tools and equipment.pptx

(6) Techniques in storing cleaned kitchen tools and equipment.pptx

1. Sanitizing

2. Sanitizing Is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant than radiation.

3. Methods of Sanitizing

4. 1. Thermal Sanitizing It involves the use of hot water or steam. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.

5. 2. Chemicals Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are:

6. Factors to consider in using Chemical Sanitizer: Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Temperature. Generally, chemical sanitizers work best in water that is between 55F (13C) and 120F (49C). Contact time. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer for the recommended length of time.

7. Characteristics of ideal chemical sanitizer Approved for food contact surface application Destroy microorganisms rapidly Low in toxicity and corrosivity Inexpensive Heat sanitizing has several advantages over chemical sanitizing agents Non-corrosive to metal surfaces

8. Techniques in storing cleaned kitchen tools and equipment

9. Cleaned and sanitized equipment and utensils must be: stored in clean storage areas; handled properly to minimize contamination of food contact surface.

10. Steps in Organizing Kitchen Cabinets (Pretend it has a glass door and that everyone is going to see what’s inside) Remove all the equipment and scrub shelves with soapy water. Think about what you reach most often and make sure it gets a position. Take a cabinet full of glasses and line them up by color .

11. 4. Take a step back after one shelf is done and make someone else look at what you have done. 5. They should be store in a lean dry place adequately protected against vermin and other sources of contamination. 6. Cups, bowls, and glasses must be inverted for storage.

12. 7. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted whenever possible. 8. Racks, trays, and shelves must be made of materials that are, corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.