Proper procedures for cleaning equipment are highly observed in the food industry. That is to say, it must be orderly done to prevent health hazards at all costs. It goes beyond cooling and appropriately preparing food. You need to be aware of how you clean and sanitize equipment. Check out this article to know the essentials about what are the cleaning and sanitizing equipment.
Cleaning vs. Sanitizing: The Difference
Before knowing what are the cleaning and sanitizing equipment, you must learn about what sanitation controls are first. The essential idea of sanitation control is to understand what to clean. It also includes the finest practices for cleaning and understanding how to deal with cleansing chemicals securely. The initial step in sanitation control is to have an understanding about the distinction between cleansing and sterilizing.
- Cleaning equipment eliminates soils from surface areas.
- Sterilizing equipment lowers the bacteria on surface areas.
Any equipment needs to be cleaned up before it can be sterilized. You can’t sterilize dirt! You have to remember that. Keep reading the rest of the article to know more about what are the cleaning and sanitizing equipment.
The cleansing procedure includes eliminating excess remaining food or soil from food appliances or utensils. To make sure of safe food handling, eliminating these compounds is an action you must never avoid.
When it comes to cleaning up equipment, there are a number of alternatives you have. What you can utilize depends upon the kind of equipment you have and the surface areas with which it comes in contact.
- Abrasive Cleaners
- Acid Cleaners
- Solvent Cleaners
- Cleaning agents
Cleansing is not enough if you’re dealing with equipment used in food preparation or handling. Likewise, you are required to sterilize after you have cleaned up the surface area.
Sterilizing can be achieved by utilizing chemicals, heat, or radiation. Nevertheless, you ought to understand that although radiation is an alternative, it is hardly ever utilized in food managing sterilizing treatments. The most common ways of sanitizing are:
- Heat Sanitizing
- Chemical Sanitizing
After knowing what are the cleaning and sanitizing equipment, it’s time for you to do the cleaning and sanitizing. Wash and sterilize any pots, pans, and cooking utensils that are exposed to floodwater. In addition, water for cleansing and sterilizing needs to be accredited safe to use.
To sterilize and clean:
- Get rid of removable parts.
- Wash utensils, pots, pans, and separated parts in hot, soapy water. Use a brush if there’s a need to.
- Rinse them using clean and uncontaminated water after cleaning.
- Put products in a wire basket or other container and immerse them in a sterilizing solution, which can be prepared by blending one tablespoon of odorless chlorine bleach in 1 gallon of warm (not hot) water. Hot water triggers the bleach to dissipate, compromising the solution.
Now you know what are the cleaning and sanitizing equipment as well as their usage. Knowing and understanding these guidelines will be of great help in preventing health risks. Make sure to keep these in mind to stay clean and healthy. Learn more about cleaning supplies here!