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الثلاثاء، 30 يوليو 2013

In-Place Sanitizing

Meat slicers, grinders and cutting boards that are too big to run through the dishwasher or too big to wash in the sink, still need to be cleaned and sanitized.
In-Place Sanitizing must be done after the equipment has been used. To clean big pieces of equipment in-place, you need to:
1. Wash them with hot soapy water.
2. Rinse them with clean water.
3. Sanitize them with freshly prepared sanitizer.
Follow the cleaning directions for each piece of equipment.
Wiping Cloths
Use wiping cloths to put sanitizer onto the clean surface of cutting boards and equipment.
Between uses, store the wiping cloth in a sanitizer that is at least 100 parts per million (ppm) chlorine residual but not more than 200 ppm.



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