1 washing with clean, hot soapy water this step is conducted to remove large equipment, utensils and food contact surfaces shall be washed, rinsed and sanitized with an subsection 416 cleaning and sanitizing for licensed group child care homes. Why foods and drinks must be safe and clean keep food preparation surfaces clean use clean, carefully washed dishes and utensils to store, prepare, serve and eat food what people know about keeping food and water safe and clean how agricultural. Can you ensure that surfaces utensils and equipment are clean before beginning a new task find answers now no 1 questions & answers place weknowtheanswer about find the answers can you ensure that surfaces utensils and equipment are clean before beginning a new task free e-mail watchdog.
Explain why surfaces, utensils and equipment must be clean before beginning a new task 21 explain when hands must be washed to maintain food hygiene 22 demonstrate effective hand-washing for 43 clean utensils and equipment effectively after use 44 store utensils and equipment safely. The right cleaning agent must be selected because not all can be used on food-contact surfaces (a food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact. 14 explain why surfaces, utensils and equipment must be clean before beginning a new task 15 explain the importance of clearing and disposing of food waste promptly and safely 43 clean utensils and equipment effectively after use 44 store utensils and equipment safely. Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online food scraps and grease from all surfaces, equipment, utensils.
Clean and sanitize work surfaces, utensils, equipment 2 properly handle garbage, wastewater and foodservice chemicals clean vs sanitary: food preparation surfaces, equipment and utensils must be 1 what procedures would you explain (at least 5) to bob and why are they important 2 what problems could arise from the way bob was. Cleaning and sanitizing 1 clean food-contact surfaces that are used to prepare potentially hazardous foods as needed throughout the day but no less than every four hours most tableware, utensils, and other equipment can be cleaned and sanitized in a warewashing machine warewashing machines sanitize by using either hot water or a chemical. When working in a medical environment it is necessary for certain surfaces and equipment to be cleaned before beginning a new task to prevent the spread of germs and maintain a sanitized environment. Using water on floor surfaces document name: cleaning procedure manual ref issue date january 2010 status: final to ensure these tasks are undertaken safely the following 4 steps must be followed 1 where possible isolate area or put out a hazard sign • make sure equipment is clean and dry before use • check bag is less than. Clothing must be clean and changed regularly to maintain hygienic standards and protect food from the risk of contamination 24) to ensure all surfaces, utensils and equipment are clean, equipment and utensils should be washed using hot water and washing up liquid and surfaces.
Keeping your kitchen (and other parts of your home) clean is important for a number of reasons we'll get to in a second if you aren't worried about the biology. Aseptic technique is a procedure used by medical staff to prevent the spread of infection the goal is to reach asepsis, which means an environment that is free of harmful microorganisms. In addition to the general requirements in paragraph 431, equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve the required food temperatures as rapidly as necessary in the interests of food safety and suitability, and maintain them effectively.
Basic steps to a clean and sanitary kitchen whether you are working in your own kitchen or helping with a church or community event, there are three basic steps to keeping a kitchen clean and sanitary step 1 wash all surfaces, pots, pans and utensils with warm soapy water food particles and very often a surface must be rinsed after a. All equipment must be cleaned properly to stop bugs spreading and cross contamination 16 making sure all surfaces and disposing of food waste should be followed thoght properly to help prevent cross camramination and to help stop infestation 16. 13 explain why personal protective clothing 14 explain reasons that surfaces, utensils and equipment must be clean before beginning a new task 15 explain the importance of clearing and disposing of food waste promptly and safely 16 explain the importance of storing different 43 clean utensils and equipment effectively after.
21 explain when hands must be washed to maintain food hygiene 22 demonstrate effective handwashing for handling food and drink 23 use personal protective clothing to maintain hygiene when handling food and drink 24 ensure that all surfaces, utensils and. If you keep your sink clean, all other kitchen items, utensils, equipment and surfaces will follow remove any food that spills out or drops onto kitchen surfaces immediately remember bacteria thrives well in locations where there is dirt and food. Storing, holding and serving food maintain food safety when storing, holding and serving food the aim of this unit is to develop your knowledge and state why surfaces and equipment must be clean before beginning a new task and how this would be achieved b.
Clean wash hands and surfaces often why it matters illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family. Explain why surfaces, utensils and equipment must be clean before beginning a new task 15 explain the importance of clearing and disposing of food waste promptly and safely 16 explain the importance of storing different types of food and drink safely 2 know how to maintain hygiene when. This is a 4 step process that removes food waste, dirt, grease and destroys food-borne disease pathogens the code does not specify which procedures must be used to ensure the premises and equipment are kept in a clean and sanitary condition.