Sanitation means the practice of measures to create an environment conducive to good health. It includes personal hygiene, keeping food, equipment and the work area clean. ON the other hand, unsanitary practices and improper food handling may result to food contamination, poisoning and even death.
Thus, keeping the equipment clean safeguards one's health. These practices are very essential:
1. Use clean and dry rags to wipe and clean equipment.
2. Air dry equipment to prevent rust corrosion and accumulation of dust.
3. Wash and dry the utensils before the storing them.
4. Clean and store away the mixer and other hand tools after use and dry very well before storing. Wash the detachable parts with soap or detergent and dry well before storing.
5. Remove grease, oil and other matter that have hardened on equipment with a brush or cloth dipped in light detergent solution.
6. Brush cloth is more appropriate to use than a steel brush in removing a flour and powder utensils.
7. Use a stiff brush or steel wool and hot detergent in water to clean pots, pans and other equipment.
8. Rinse the utensils in a very hot clean water to sterilize them.
9. Clean the refrigerator with soap water.
10. Pans with food that stick on them are best soaked in clod water before washing.
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