Web4. Use clean and sanitized equipment and utensils while preparing food. 5. Separate raw foods from ready‐to‐eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross‐Contamination During Storage and Preparation SOP. 6.

10 Hygiene Rules in the Kitchen - Electrolux Professional

WebFood-contact surfaces surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals. ~Heat Sanitizing - the water must be at … WebPathogens can spread to food if equipment has not been cleaned and sanitized correctly. This can happen in the following ways. y Equipment and utensils are not washed, rinsed, and sanitized between uses. y Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized. y Wiping cloths are not stored in a sanitizer pooltime products

Use of food preparation and equipment (SITHCCC001)

WebThe following foods should not be fed to young children because of their potential to cause serious foodborne illness: Raw or undercooked meat (particularly minced meat), poultry, fish and shellfish. Raw seed sprouts—such as alfalfa, clover and radish. Uncooked fermented meats, such as salami—check the label: ‘heat treated’ or ‘cooked ... WebThe following foods should not be fed to young children because of their potential to cause serious foodborne illness: Raw or undercooked meat (particularly minced meat), poultry, … WebAllow to air-dry. Place bottle parts, wash basin, and bottle brush on a clean, unused dish towel or paper towel in an area protected from dirt and dust. Allow to air dry thoroughly. Do not use a dish towel to rub or pat items dry because doing so may transfer germs to the items. Clean wash basin and bottle brush. pool time pool chemicals