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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|
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2.7: Describe how equipment should be cleaned and stored.
Weegy: To maintain cleaning equipment and keep it in a good working condition, it must be thoroughly cleaned and stored correctly every time it is used. [ If regular maintenance does not occur, the equipment may, over time, become dangerous to individuals, eg electrical accidents through poor connections or frayed cords on a vacuum cleaner. Poorly maintained equipment may also cause damage to the area being cleaned, eg a mop which was used to clean glass particles may scratch a wooden floor if it is not properly cleaned before being used again. Cleaning of equipment Equipment that will need cleaning includes: garbage receptacles pans brooms, dusters and brushes mops and buckets electrical equipment, eg vacuum cleaners, polishers, scrubbers. ] (More)
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Asked 9/18/2013 1:55:09 AM
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3.2: Explain how to dispose of the different types of waste safely and without risk to others.
Weegy: There are principally two ways of dealing with clinical waste, [ one is to treat with high temperature steam (“autoclaving”) and the other is to dispose by high temperature incineration. Clinical waste has to be separated into different containers for disposal which indicates how hazardous or infectious it might be. A colour coding system has been developed to indicate to both the transporters and disposal contractors just what is in each container. ] (More)
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Asked 9/18/2013 5:52:48 AM
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