Conduct temperature checks according to food safety procedures, and protect supplies from spoilage….Store supplies in appropriate conditions.

• Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
• Record temperature results according to organisational procedures.

indicators of spoilage and contamination of perishable supplies:

• degradation of flavour, aroma, colour and texture.
• enzymic browning.
• drying and hardening.
• crystalisation.
• infestation of animal and pest waste.
• mould.
• exposed packaged food through damaged packaging.
• odour.

Q22: What is one of the simplest methods of maintaining quality and reducing spoilage in perishable supplies? 1. Regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.

The steps are:

1. Scrape.
2. Rinse (first time)
3. Apply detergent.
4. Rinse (again)
5. Sanitise.
6. Rinse (last time)
7. Dry.

The seven-step cleaning process includes emptying the trash; high dusting; sanitizing and spot cleaning; restocking supplies; cleaning the bathrooms; mopping the floors; and hand hygiene and inspection. Remove liners and reline all waste containers.

Cleaning and disinfection generally consists of six steps:

1. Pre-clean – remove excess food waste by sweeping, wiping or pre-rinsing.
2. Main clean – loosen surface waste and grease using a detergent.
3. Rinse – remove loose food waste, grease and detergent.
4. Disinfection – kill the bacteria with disinfectant or heat.
5. Final rinse – remove the disinfectant.
6. Drying – remove all moisture.

Four steps to effective cleaning and disinfecting

1. Cleaning. The first step is to remove all organic material.
2. Washing. This step is the most time-consuming of the entire process, but it is also the most important.
3. Disinfecting — This is a critical step in the cleaning process that requires some use of science.
4. Drying time.

As a guide, we have provided a comprehensive 6 step procedure for cleaning and sanitizing any area, whether it be in your home, or commercial premises:-

1. Inspection. First, take a look at the area you are about to clean.
2. Sweep/flush. The next step is to get rid of any visible mess or debris.
3. Wash.
4. Rinse.

Cleaning is often achieved with detergent, water and agitation, with the visible dirt and detergent then rinsed and removed with clean water. Microorganisms may be removed during the cleaning process, however cleaning is not intended to destroy microorganisms, sanitising is required for this purpose.

There are four main types of cleaning agents used in commercial kitchens:

• Detergents.
• Degreasers.
• Abrasives.
• Acids.

The 3 Step Process must be used at all times to wash, rinse, and sanitize in the classroom.

The reason for the cleaning step in the 5 step of the dish washing process (air drying the dish) is to prevent the growth of bacteria on the surface of the dish. If the surface of the dish is left undried, it could become a breeding place for bacteria and can cause diseases when the dish is used.

1. Step 1: Prepare for safer cleaning.
2. Step 2: Clean dust and debris.
3. Step 3: Sanitize with disinfectant.
4. Step 4: Check your room-by-room checklists.
5. Step 5: Reset the room.
6. Commit to higher standards for cleaning.

Dishwashing Made Easy

1. Prep – scrape off food.
2. Fill – get some clean, hot, soapy water.
3. Wash – scrub them, under the water.
4. Rinse – wash off all suds and residue.
5. Dry – air dry or towel dry.

Cleaning and sanitizing

• Scrape away leftover food on the dishes and utensils.
• Clean the dishes and utensils in the first sink with soap and warm water.
• Rinse the dishes and utensils in the second sink with clear, clean water.
• Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.

Wash in Order Wash dishes in this order: crystal, glassware, clear glass plates, other plates, flatware, serving ware, the greasiest serving dishes, then pots and pans. Drain the dishwater tub and start again as needed. Rinse five or six pieces of dishware at a time, using hot running tap water.

Wash items in the first sink in a detergent solution that is at least 110°F. Rinse items in the second sink by immersing or rinse them in clean water or by spraying them off with the kitchen sprayer. Immerse items in the third sink in hot water at or above 171°F, or in a properly prepared chemical sanitizing solution.

Scrape or rinse away any leftover food on the dishes. 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.

The Three-sink Method. 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.

Test the chemical sanitizer concentration by using an appropriate test kit.

1. Rinse, scrape, or soak all items before washing them.
2. Clean items in the first sink. Wash them in a detergent solution at least 110 ̊F (43 ̊C).
3. Rinse items in the second sink.
4. Sanitize items in the third sink.
5. Air dry all items.

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.

What are the 3 steps needed to effectively clean and sanitize…

• 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) Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
• Step 4 – Air drying.

A three-compartment sink is a common sight in restaurant kitchens. A three-compartment sink is a common sight in restaurant kitchens. It makes it easier to hand-wash and sanitize dishes using each of the three basins for each step of the process.

Chlorine bleach

The correct order of a three-compartment sink is Wash – Rinse – Sanitize.

Clean and sanitize in a 3-compartment sink.

• Rinse, scrape, or soak items before washing them.
• Wash items in first sink.
• Rinse items in second sink.
• Sanitize items in the third sink.
• NEVER rinse items after sanitizing them.
• Air dry items on a clean, sanitized surface.
• Place items upside down to drain.

Sanitizer solution is a mix of chemical sanitizer and water. How is Sanitizer Concentration measured? parts per million (ppm).

50 to 100 parts per million

Acceptable Range: 200-400 ppm. 5. If reading is below 200 ppm, prepare a fresh sanitizer solution.

Sanitize in a solution of 1 tablespoon of household chlorine bleach in 1 gallon of clean water.