Answer:
Importance of Sanitizing Kitchen Tools and Equipment
Why do we need to sanitize kitchen tools and equipment?
- To stop bacteria spreading to food.
- To remove food nutrients that bacteria need to grow.
- To kill the bacteria that are present.
- Reduces the number of pathogens.
- Kills the germs and microorganisms that soap and water cannot.
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Sanitizing
Sanitizing is cleaning something to make it free of bacteria or disease causing elements. It is a chemical process that lessens and even kills germs on surfaces to make them safe for contact.
Methods of Sanitizing
There are two sanitizing methods: heat and chemical.
Heat
There are three methods of using heat to sanitize surfaces: steam, hot water, and hot air.
Chemical
These are approved sanitizers like chlorine, iodine and quaternary ammonium.
Tips in Sanitizing Kitchen Tools and Equipment
To wash and sanitize:
- Remove detachable parts, such as blades, plastic or wooden handles, and screens.
- Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water.
- Rinse in clear water or running water.
- Sanitize in an acceptable chemical solution or hot (171°F) water.
- Air-dry dishes in a clean and sanitized dish rack.
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