Cleaning and Sanitizing the Kitchen Premises

Is one of the major concerns of people in the food business

As one being free from soils, bad odors, greasiness and having no visible oxidation

These are Flies and Cockroaches

These are mice or mouse/rats

Free from pathogenic microorganisms

Are mainly bacterias and viruses or even parasites that are present to food

Process of removing food soil completely using appropriate detergents

To routinely wash tableware

On surfaces where grease has burned on

They are mineral deposits (Part of cleaning agent)

Remove heave accumulation of soil that are difficult to remove

Is the unwanted matter on food contact surfaces invisible or visible

Is using chemical agent or hot water between 170°F to 180°F

Two types of sanitizing

Two methods of HEAT sanitazation