Contaminated utensil and equipment are one of five risk factors that contribute to foodborne illness or food poisoning. Cleaning utensils and equipment regularly will help reduce the spread of bacteria or virus from utensils to food. Some examples of when to clean utensils and equipment:
When changing tasks, such as handling raw beef, pork, seafood, or chicken
After 4 hours of continuous use prepping or serving the same item
When the utensil or equipment becomes visibly soiled
Before storing away
When taking the time to clean these items, ensure the 3 step process is completed, wash with warm water of at least 110F, rinse thoroughly, and sanitizing with the correct chemical concentration or hot water temperature.
Chlorine solution- 50-100ppm for 5-10 seconds
QUATS solution- 150-400ppm for 30 seconds
Manual Hot Water- 171F for 30 seconds
Mechanical Dish Machine- 160F at the plate surface
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SGB Food Safety Consultants LLC | Stockbridge | Georgia |Phone: 762-441-0317
Helping you identify food safety risk to protect your customers, employees, and brand.
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