Chapter 12 Cleaning and Sanitizing

Chapter 12 Cleaning and Sanitizing - Click to edit Master...

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Unformatted text preview: Click to edit Master subtitle style 7/7/11 Cleaning and Sanitizing Chapter 12 7/7/11 Cleaning and Sanitizing Cleaning vs Sanitizing Clean Rinse Sanitize Air dry Clean surfaces: After each use, change type of food, interrupted, after 4 hours 7/7/11 Cleaning Type of soil (dirt) Condition of soil Water hardness Water temperature Surface being cleaned Agitation or pressure Length of treatment 7/7/11 Cleaning Agents Detergents All contain surfactants General purpose: Low alkaline Heavy duty: High alkaline Degreaser: Solvent Cleaners, well on baked on grease, burnt, etc. Delimers: Acid Cleaners, used to clean mineral deposits like a lime on a dishmachine Abrasive Cleaners: Comet, elbow grease 7/7/11 Sanitizing Heat Sanitizing Immerse in water 171� F for 30 seconds Chemical Sanitizing Chlorine Iodine...
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This note was uploaded on 07/05/2011 for the course NHM 111 taught by Professor Lambert,laurel during the Spring '10 term at Ole Miss.

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Chapter 12 Cleaning and Sanitizing - Click to edit Master...

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