Equipment Cleaning
When you work in the foodservice industry, you understand how important cleanliness is. Fighting off viruses, bacteria, and germs means that you need to clean your equipment properly each and every time. If you are in charge of ensuring that your employees clean the equipment the right way, you need to make sure that employees understand the need for cleanliness.
There are four important steps when cleaning foodservice equipment that you and your employees must know. These steps needs to be done in the exact order listed:
1. Rinse
2. Clean
3. Rinse
4. Sanitize
Rinsing is the easiest step. All you have to do is run hot water over the equipment.
The type of cleaner or cleaning solution you use will depend on the "soil" you are trying to get rid of. Here are a few examples of soil and/or grime:
-Fat-based soils
-Protein-based soils
-Carbohydrate-based soils
-Mineral-salt based soils
-Lubricating greases and oils
-Microbiological films
-Other insoluble grime
Not every soil is made the same. For instance, dry mud and fresh mud are the not the same thing. In addition to these differences you will also have to take under consideration the surface you are cleaning.
Porcelain, stainless steel, granite, and other surfaces will require different cleaning solutions. Plus there are many surfaces that do not withstand abrasive surfaces or abuse.
When it comes to choosing a sanitizer, chlorine is most often the best compound. It works well and is reasonably priced; however, please note that chlorine is not appropriate for all surfaces.
Sanitizing is an important part of the cleaning process. Like all other parts of the cleaning process ensure you clean well and thoroughly to eliminate germs, bacteria, and viruses.
The Equipment Galaxy is here to help you keep your equipment clean and safe. If you have any questions feel free to ask!
Labels: Equipment galaxy, Foodservice equipment
