Quick Answer: Which Is The Correct Order For Cleaning And Sanitizing?

In what order must the steps for cleaning and sanitizing stationary equipment be completed?

Stationary EquipmentUnplug the equipment.Take off any removable parts and wash, rinse, and sanitize them by hand.Scrape or remove food from equipment surfaces.Wash equipment surfaces with a cleaning solution and proper cleaning tool (e.g.

nylon pad or cloth towel.Rinse equipment surfaces with clean water.More items….

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

What are the 11 steps in washing dishes?

Here are details on each step to make the job as easy as possible:PREP. Scrape dishes to remove leftover food – use a rubber spatula or paper towel. … FILL. Fill sink or dishpan with clean, hot water. … WASH. Wash “in order,” starting with lightly soiled items. … RINSE. Rinse suds and residue with clean hot water. … DRY.

What is the correct order of tasks for washing dishes in a 3 compartment sink?

In the first sink, scrub all surfaces of the dishes in warm, soapy water. Sanitizing won’t kill pathogens if grime is in the way. In the second sink, rinse the dishes you have cleaned in clear water. Like grime, soap residue can prevent sanitizer from killing germs.

What is the correct order of steps for washing dishes in a three compartment sink?

The three-sink method of manually washing dishes has been around for a while, and most people know the basics: wash, rinse, sanitize. However, there are guidelines for each step in place to ensure that every dish emerges clean and sanitized.

How do you prepare a sanitizing solution?

A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.

What are the 5 steps to cleaning and sanitizing?

Food businesses may use a combination of procedures and methods to meet Code’s requirements.Step 1 – Preparation. Remove loose dirt and food particles. … Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. … Step 3 – Sanitising (bacteria killing stage) … Step 4 – Air drying.

What must be cleaned and rinsed but not?

All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.

Which is the correct order of the steps for cleaning and sanitizing Servsafe?

Terms in this set (9)unplug the equipment.take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed.scrape or remove food from the equipment surface.wash the equipment surfaces.rinse the equipment with clean water.sanitize the equipment surfaces.allow the surfaces to air dry.

What is the order for cleaning and sanitizing?

wash items in the first sink. rinse items in the second sink. sanitize items in the third sink. air dry items on a clean and sanitized surfaces.

Which is the correct order of the steps for cleaning and sanitizing quizlet?

Steps for cleaning and sanitizing.Scrape or remove food bits from the surfaces.Wash the surface (use correct tool)Rinse the surface (clean water)Sanitize the surface (correct solution, tool)Allow surface to air dry.

What is the correct order of tasks for washing dishes?

Step 1: Rinse and Wash Out Your Sink. Step 2: Fill Sink Up With Soapy Water. Step 3: Let Dish Soak in Water. Step 4: Place Dish Soap on Brush or Sponge.

What are the 2 methods of sanitizing?

Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water. When pumping it through equipment, the temperature should be maintained to at least 171 F.