Question

why it is important to clean sanitize and store kitchen equipment properly

Answer 1

Answer:

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Explanation:

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.

Answer 2

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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.

¶ Cleaning Methods

Equipment can be categorized with regard to cleaning method as follows:

• Mechanical Cleaning. Often referred to as clean-in-place (CIP). Requires no disassembly or partial disassembly.
• Clean-out-of-Place (COP). Can be partially disassembled and cleaned in specialized COP pressure tanks.
• Manual Cleaning. Requires total disassembly for cleaning and inspection.

¶ Sanitization

It is important to differentiate and define certain terminology:

• Sterilize refers to the statistical destruction and removal of all living organisms.

• Disinfect refers to inanimate objects and the destruction of all vegetative cells (not spores).

• Sanitize refers to the reduction of microorganisms to levels considered safe from a public health viewpoint.

Appropriate and approved sanitization procedures are processes, and, thus, the duration or time as well as the chemical conditions must be described. The official definition (Association of Official Analytical Chemists) of sanitizing for food product contact surfaces is a process which reduces the contamination level by 99.999% (5 logs) in 30 sec.

The official definition for non-product contact surfaces requires a contamination reduction of 99.9% (3 logs). The standard test organisms used are Staphylococcus aureus and Escherichia coli.

¶ General types of sanitization include the following:

• Thermal Sanitization involves the use of hot water or steam for a specified temperature and contact time.

• Chemical Sanitization involves the use of an approved chemical sanitizer at a specified concentration and contact time