Question and answer
2.7: Describe how equipment should be cleaned and stored.
Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. [ Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) as well as for non-product surfaces such as non-product portions of equipment, overhead structures, shields, walls, ceilings,
lighting devices, refrigeration units and heating, ventilation and air conditioning (HVAC) systems, and anything else which could impact food safety. Cleaning frequency must be clearly defined for each process line (i.e., daily, after production runs, or more often if necessary). The type of cleaning required must also be identified. The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth. Necessary equipment (brushes, etc.) must also be clean and stored in a clean, sanitary manner. Cleaning/sanitizing procedures must be evaluated for adequacy through evaluation and inspection procedures. Adherence to prescribed written procedures (inspection, swab testing, direct observation of personnel) should be continuously monitored, and records maintained to evaluate long-term compliance. The correct order of events for cleaning/sanitizing of food product contact surfaces is as follows: Rinse Clean Rinse Sanitize. ]
Expert answered|jeffreymcmillan|Points 470|
Question
Asked 313 days ago|9/18/2013 2:08:54 AM
0 Answers/Comments
Ask a question
Not a good answer? Get an answer now. (Free)
New answers
Rating

There are no new answers.

Comments

There are no comments.

Add an answer or comment
Log in or sign up first.
16,945,741 questions answered
Popular Conversations
People who have the genetic disorder called hemophilia suffer from ...
Weegy: People who have the genetic disorder called hemophilia suffer from abnormally low levels of oxygen in the blood ...
7/27/2014 6:19:14 AM| 2 Answers
calculate the sum of 1/4 and 1/5
Weegy: 1/4 + 1/5 = 9/20 User: calculate the sum of 1/9 and 1/4 Weegy: 1/9 + 1/8 = 17/72
7/27/2014 3:52:21 PM| 2 Answers
A peer group is a _______ group composed of equal age individuals ...
Weegy: A peer group is a primary group composed of equal age individuals with similar characteristics. User: The ...
7/27/2014 5:21:49 PM| 2 Answers
The number on the bottom of the division line of a fraction is called ...
Weegy: The number on the bottom of the division line of a fraction is called the NUMERATOR.
7/27/2014 1:33:34 AM| 1 Answers
Weegy Stuff
S
R
L
1
1
P
C
1
P
1
1
L
P
C
P
C
1
P
C
L
P
C
1
P
C
Points 2223 [Total 21223]| Ratings 1| Comments 2213| Invitations 0|Offline
S
L
P
C
P
C
1
L
P
C
L
P
C
P
C
P
C
Points 2130 [Total 17259]| Ratings 0| Comments 2130| Invitations 0|Offline
S
L
P
C
L
P
C
P
C
L
P
C
P
C
Points 1901 [Total 14456]| Ratings 1| Comments 1891| Invitations 0|Offline
S
L
1
Points 1526 [Total 3709]| Ratings 2| Comments 1506| Invitations 0|Offline
S
L
1
1
1
1
L
1
Points 1284 [Total 7461]| Ratings 2| Comments 1264| Invitations 0|Offline
S
1
L
Points 1103 [Total 3239]| Ratings 7| Comments 1033| Invitations 0|Offline
S
1
L
1
L
P
P
L
Points 924 [Total 10532]| Ratings 0| Comments 924| Invitations 0|Offline
S
1
L
Points 812 [Total 4488]| Ratings 2| Comments 792| Invitations 0|Online
S
P
C
L
P
L
1
Points 772 [Total 5826]| Ratings 4| Comments 732| Invitations 0|Offline
S
Points 275 [Total 423]| Ratings 2| Comments 255| Invitations 0|Offline
Home | Contact | Archive | Blog | About | Terms | Privacy | Social | ©2014 Purple Inc.