By Joe Beneduce

The purpose of this Kitchen apparatus cleansing process guide is to supply a consultant for Catering Managers, Supervisors & Kitchen employees to permit them to accomplish and hold sufficient degrees of hygiene in recognize of cleansing practices in all components of the kitchen.

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Example text

From slide. b) Brush off all loose food particles. Do not use hose or spray. 2 Twice weekly Follow above procedure, and then wipe all surfaces with an approved sanitising agent. Brush off all loose food particles. b) Wash exposed belt surfaces with warm detergent solution. Do not use hot water. e) Do not use scouring pads or anything that may scratch surface of belt.

Rinse with hot water and wipe dry. 11 STEAMER – PRESSURE AND ATMOSPHERIC a) Remove cooking baskets and wash in hot detergent solution; rinse with hot water and wipe dry. b) Remove racks and wash in hot detergent solution; rinse with hot water and wipe dry. Rinse with clean hot water and wipe dry. wash in hot detergent solution, rinse, wipe dry and replace. e) Check that steam trap is clean. Wipe over metal surface with cooking oil to prevent rust. g) Replace racks and baskets, leave door ajar to permit air circulation and to prevent rubber sealing gaskets from adhering to the door when the steamer is not in use.

B) Fill with an approved sanitising agent. Drain off solution through tap. d) Thoroughly rinse by circulating clear water for a minimum of three minutes. e) Rinse faucet by draining clear water through it. 3 MULTI POT/URN - ELECTRIC HOTWATER/COFFEE a) Disconnect electrical power. b) Empty contents. c) Remove infusers, lids and removable taps; wash in hot detergent solution, rinse and leave to air dry. d) Wipe inside of multiport / urn with approved sanitising agent. e) Rinse inside of multiport / urn thoroughly with clean water and leave to air dry.

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