when must the sanitizing step occur ?

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when must the sanitizing step occur ?

Here are some links that might be useful to you:

https://www.webstaurantstore.com/article/620/three-compartment-sink-rules.html

https://www.webstaurantstore.com/article/620/three-compartment-sink-rules.html
3 Compartment Sink Rules: How to Use a 3 Compartment Sink
30 janv. 2024Three Compartment Sink Rules Last updated on 1/30/2024 Clean and sanitary tableware is as fundamental to restaurants as a menu. When used properly, three compartment sinks help restaurants stay up to health code standards. However, you must train your staff to follow all the in the three sink method.

https://storables.com/articles/when-to-clean-and-sanitize-a-three-compartment-sink

https://storables.com/articles/when-to-clean-and-sanitize-a-three-compartment-sink
When To Clean And Sanitize A Three Compartment Sink
7 déc. 2023Learn the proper cleaning and sanitizing process in a three-compartment sink, a large sink divided into three sections for washing, rinsing, and sanitizing dishes, utensils, and other food contact surfaces. Find out when the crucial step of sanitizing occurs and how it ensures a hygienic environment in commercial kitchens and foodservice establishments.

https://www.cgaa.org / article / when-must-the-sanitizing-step-occur-when-cleaning

https://www.cgaa.org / article / when-must-the-sanitizing-step-occur-when-cleaning
When Must the Sanitizing Step Occur When Cleaning? – CGAA
7 juil. 2022The sanitizing step is a critical step in cleaning to kill bacteria and viruses on surfaces. Learn the general guidelines, tips, and consequences of not performing the sanitizing step. Find out the ideal temperature, pH, concentration, and contact time for different sanitizers.

https://quizlet.com/416168018/food-handlers-lesson-5-sanitaryclean-maintain-flash-cards

https://quizlet.com/416168018/food-handlers-lesson-5-sanitaryclean-maintain-flash-cards
Food Handler’s Lesson 5: sanitary,clean, & maintain Flashcards
Learn how to sanitize dishes and equipment after cleaning them in a three-step process. The sanitizing step must be done before the cleaning step, and the sanitizing step must use hot water or chemicals at a minimum temperature of 110°F or 171°F.

https://www.statefoodsafety.com/Resources/Resources/training-tip-cleaning-and-sanitizing

https://www.statefoodsafety.com/Resources/Resources/training-tip-cleaning-and-sanitizing
Training Tip: Cleaning and Sanitizing – StateFoodSafety
Clean and sanitize a food contact surface after working with raw meat, when switching from one food to another, when switching tasks, after taking a break, and after four hours of constant use. To promote proper cleaning and sanitizing, consider implementing the following ideas in your establishment:

https://www.nsf.org/knowledge-library/clean-food-processing-facilities

https://www.nsf.org/knowledge-library/clean-food-processing-facilities
Steps to Clean and Sanitize a Food Processing Facility | NSF
15 févr. 2024Learn how to clean and sanitize food contact surfaces and equipment where bacterial contamination is possible. Follow the seven steps recommended by NSF, a trusted source of registered cleaning and sanitizing products for the food industry.

https://www.servsafe.com/ServSafe/media/ServSafe/Documents/Clean-and-Sanitize-in-a-Three-Compartment-Sink.pdf

https://www.servsafe.com/ServSafe/media/ServSafe/Documents/Clean-and-Sanitize-in-a-Three-Compartment-Sink.pdf
PDF HOW TO: Clean & Sanitize in a Three-Compartment Sink – ServSafe
sanitize items in the third sink. check the time and temperature requirements for the sanitizer you are using and use a test kit to check concentration. change the solution when the tempera-ture or sanitizer concentration falls below requirements. air dry all items. place items updside down so they will drain. never use a towel to dry items. 1 …

https://www.servsafe.com/ServSafe/media/ServSafe/Documents/NFSEM_wk3_Actvy-Clean-Sanitize.pdf

https://www.servsafe.com/ServSafe/media/ServSafe/Documents/NFSEM_wk3_Actvy-Clean-Sanitize.pdf
PDF Week 3: Cleaning and Sanitizing Practices That Will Prevent … – ServSafe
How and When to Clean and Sanitize Any surface that touches food, such as knives, stockpots, cutting boards, and prep tables, must be cleaned and sanitized. To clean and sanitize a surface, follow these steps. 1 2 Scrape or remove food bits from the surface. Wash the surface. 3 4 Rinse the surface. Sanitize the surface. 5 Allow the surface to …

https://health.alaska.gov/dph/Epi/id/SiteAssets/Pages/Infection-Prevention-Boot-Camp/kitchen-sanitize.pdf

https://health.alaska.gov/dph/Epi/id/SiteAssets/Pages/Infection-Prevention-Boot-Camp/kitchen-sanitize.pdf
PDF Cleaning & Sanitizing the Kitchen – Alaska Department of Health and …
Cleaning steps: 1. Wash surface with soap and warm water. 2. Rinse with clean water. 3. Air dry OR dry with a clean paper towel. Sanitizing definition: the reduction of germs to a safe level so illness is unlikely to occur. The most commonly known germs causing illness are Salmonella, Campylobacter, and Norovirus.

https://www.odbcacfp.org/wp-content/uploads/2020/10/2-step-_2_-process-for-cleaning-sanitizing-.pdf

https://www.odbcacfp.org/wp-content/uploads/2020/10/2-step-_2_-process-for-cleaning-sanitizing-.pdf
PDF 2-step Process for Cleaning and Sanitizing of Food Service Areas
However, a fresh cloth must be used for each step. One cloth used to clean all surfaces, a second clean cloth to sanitize all surfaces. Cloths or dishrags used for cleaning or sanitizing food prep surfaces may not be re-used for other purpose during the day. Once used as part of the 2-step process, they must be discarded for laundering.
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