Sanitization of cutlery can be done in different ways

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Sanitization of cutlery can be done in different ways like - Dishwasher sanitizing Hot water sanitizing Chemical sanitizing (sodium hypochlorite or quaternary ammonium). Air drying is best but tea towels can be used if they are clean. Stainless Steel Pot General-purpose detergents are mildly alkaline and can be used as cleaning agent. Abrasive cleaners can also be used some times to scrub off hard-to-remove soil. But it has to be used with caution since they scratch the surfaces. Air drying is best but tea towels can be used if they are clean. Food Processors General-purpose detergents are Air drying is best but tea towels Section 5 Cleaning and sanitising
Name of document: Assessment Task 2 Project Version 1 Page 19 of 35 Name of the RTO: American College RTO No: # 31897 CRICOS: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission
mildly alkaline and can be used as cleaning agent can be used if they are clean. Oven Solvent cleaners , often called degreasers, are alkaline detergents containing a grease- dissolving agent. These cleaners work well in areas where grease has been burned on, such as grill backsplashes, oven doors, and range hoods. Air drying 5.2 Explain the difference between cleaning and sanitising Cleaning Cleaning is designed to remove all visible dirt, soil, chemical residues and allergens from equipment, utensils and work surfaces. Sanitizing Sanitizing is designed to reduce the number of microorganisms to a safe level. Sanitizing is performed after cleaning. To be effective, cleaning and sanitizing must be a two-step process. Surfaces must first be cleaned and rinsed before being sanitized. Unclean surfaces will reduce the effectiveness of sanitizing. All surfaces that come into contact with food must be cleaned and sanitized regularly. As a general rule, everything that has had direct contact with food needs to be cleaned and sanitized. Examples of items that may have had direct contact with food include crockery, glassware, cutlery, pots and pans, serving utensils, cooking equipment, chopping boards, kitchen surfaces and counters. Other items – that have not had direct contact with food – must be cleaned, but not necessarily sanitized. Such items may include chairs, tables, floors, doors, walls and window Name of document: Assessment Task 2 Project Version 1 Page 20 of 35 Name of the RTO: American College RTO No: # 31897 CRICOS: #03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission
6.1 What is the most accurate way to measure ingredients?

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