Question

what is the importance of cleaning and sanitizing kitchen tools and equipment ?​

Answer 1

Answer:

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

Subsequently, one may also ask, why is it important to clean kitchen equipment?

It's important to keep knives, wooden spoons, spatulas, tongs, and the like clean to help stop bacteria spreading to food. It's especially important to wash them thoroughly after using them with raw food, because they could spread bacteria to other food.

Similarly, why is it important to maintain the tools? It's important for a tool to be properly maintained and cared for to ensure it is safe to use when needed to complete a task. This safety bulletin addresses the issue of maintaining and caring of the tools we use. Always store tools in its proper place. That proper place is where the tool will be protected from damage.

why do we need to sanitize?

Sanitizing is designed to reduce the number of microorganisms to a safe level. Sanitizing is performed after cleaning. Unclean surfaces will reduce the effectiveness of sanitizing. All surfaces that come into contact with food must be cleaned and sanitized regularly.

What are the benefits of cleaning?

Health benefits of a clean home

Lowering stress and fatigue.

Reducing allergy and asthma symptoms.

Improving safety.

Lessening the spread of germs.

Keeping pests away.

Improving your diet and waistline.

Answer 2

Keeping germs and illnesses at bay necessitates regular cleaning.

Explanation:

1. The purpose of cleaning and sanitising food contact surfaces is to remove food (nutrients) that bacteria need to grow, as well as to destroy any germs present.
2. It is vital that the clean, sanitised equipment and surfaces drain fully and are kept dry to prevent bacteria development. It's also vital to clean and store appropriate equipment (brushes, for example).
3. Cleaning and sanitising techniques must be examined and verified for effectiveness. Inspections, swab testing, and direct observation of staff should all be examined on a regular basis, and records should be preserved to assess long-term compliance.