Chapter 6: Kitchen cleaning & Sanitization

Thermometer calibration
Cleaning schedule
Factors in cleaning process
Cleaning agents

Kinds of sanitizers
Manual cleaning and sanitizing
Cleaning surfaces a d kitchen equipment
Wash dishes, pots, pans, and utensils and detached parts in hot, soapy
water. Use a brush, if necessary. Rinse in clear water after washing. Place
items in a wire basket or other container and immerse them in a sanitizing
solution.

Devising master cleaning program

Devising a master cleaning program

Cleaning floor, walls, and ceilings

Cleaning vents and garbage

De-icing freezer floor

Pre soaking and de-tarnishing silver ware
SABR (sweep apply brush) method

Storing chemicals

Procedure of cleaning counter, sinks, equipments

Setting up three pot method