Key Tip to Sanitizing Notes
It is important to monitor the sanitizing solution
to ensure the correct amount is added to the
- too much sanitizer is toxic.
- too little is unsanitary.
Use test strips to monitor the pH of your sanitizer solution.
3 Compartment Sink Process Notes
Step 1: Pre-scrape
Rinse, scrape, or soak all items before washing.
Have a waste receptacle near the 3 compartment sink if
Step 2: Wash
- Wash in hot water, at least 110 F, with detergent.
Step 3: Rinse
Cleaning a Food Slicer Notes
Remove parts according to manufacturers instructions.
Clean blade by wiping entire blade with a heavy cloth, folded
and dampened with hot detergent solution, and wrapped
around a long handled hook if provided. Wipe from the
Dish Machine Washing and Sanitizing Notes
There are two kinds of commercial dish machines: chemical
machines and hot-water sanitizing machines.
These machines use chlorine-based chemicals dispensed
the final rinse to
Cleaning After Use and Care of a Food Mixer Notes
Clean bowl support, beater shaft, shell and base with
hot detergent solution. Rinse and dry. Scrape and
brush out groves on beater shafts as necessary.
Clean all parts.
Cleaning and Sanitation Notes
What is the difference between cleaning and sanitizing?
Cleaning removes the visible soil and food particles from a
Sanitizing reduces the number of microorganisms (bacteria,
Something that looks clean
take care of a Food Mixer Notes
A food mixer is used to blend and combine foods. They use
attachments such as beaters, whips, slicers, graters,
shredders, choppers and knives to make changes to the
specific use of the machine.
Helpful Operating Tips for a
Equipment Use and Care Notes
Basic Knife Safety
Carry a knife by the handle with the tip down and the blade
turned away from your body.
Place a damp cloth under the cutting board to prevent it from
The Chefs Knife
A few more tips on Kn
Wiping Cloths Sanitation Process Notes
Cloths used for wiping food spills should be used for no
Cloths used for wiping food spills shall be:
Dry and used on tableware and carry-out containers; If
using a dry towel sanitize also if necessar
Steam Jacketed Kettle Notes
Steam Jacketed Kettles are used to quickly heat, boil, or
cook large quantities of foods such as meats, beans, soups,
stews, vegetables, fruits, pasta, sauces, gravies.
How do I operate a Steam Jacketed Kettle?
Adjust kettle to
use and take care of a Garbage Disposal Notes
Garbage disposals are used to grind most food waste.
Running water is used to flush the ground waste through the
unit and into the main sewer line.
Safety Precautions for Garbage Disposal
NEVER put your hands
clean and sanitize surfaces and equipment Notes
When should I clean and sanitize surfaces and equipment
that contacts non-potentially hazardous foods?
You should clean surfaces and equipment at least every 24
hours or any time contamination may occur.
Proper Chemical and Cleaning Storage Notes
Always store chemicals safely away from all food.
Keep chemicals safely secured at all times.
Keep chemicals in their original container.
Store chemicals according to the directions on the label.
Care of Knives Notes
Wash thoroughly after each use in hot water and a mild soap
or dish detergent and dry thoroughly with a clean towel.
When washing knives in a 3 compartment sink, leave knife
on the pre-scrape area for safety. Do not leave soaking in
operate a Food Slicer Notes
Ensure safety guard is properly in place.
Put the plug in the socket.
Place food in carriage and hold firmly in place using the food
Adjust blade control indicator for desired thickness of slice.
Switch motor on.