www.rewonline.com   Call us (800) 821-9153  

Read 636 times - 2.90 / 5 Based on 6 Votes - 6 min

Don't Compromise: Spring Clean and Sanitize


The start of Spring means daylight savings, warmer weather and Spring cleaning. In honor of Spring we wanted to offer some insight into the important task of cleaning your kitchen. Chefs, foodservice directors, managers and staff try to practice safe food handling at every turn in the kitchen. Don't let that effort go down the drain by slacking off on the many aspects of sanitation.

Cleaning vs. Sanitizing Cleaning is the process of removing food and other visible dirt. Sanitizing is the process of reducing the number of invisible microorganisms on a clean surface to safe levels.

Any surface that comes in contact with food must be cleaned and sanitized:

  • After each use of that piece of equipment.

  • Anytime you begin working with another type of food.

  • Anytime you are interrupted and the tools you were working with risked contamination.

  • At four-hour intervals if the food contact equipment is in constant use.


Dishwashing Machine Operation For the best cleaning, start with the right equipment. Selection of the right machine depends on several factors, including the overall volume and type of wares to wash and sanitize. Machines range in size from single-tank, stationary-rack units to flight-type conveyor units. It's critical to match the machine's rating to your real-life dish count. Operators can choose "high-temperature" (180F - 194F) or "low-temp" (under 120F) machines.

High-temp machines sanitize using very hot water while low-temp machines rely on chemicals to sanitize. Even though both types of machines are "automatic", their efficiency is dependent upon the human factor, so remember these points:

1. Check the machine for cleanliness daily, cleaning it as necessary.

2. Scrape, rinse, or soak items before washing.

3. Load dish racks correctly and don't overload them.

4. Check temperatures and pressure frequently following the manufacturer's recommendations.

5. Check each rack as it comes out of the machine for soiled items and run dirty items through again.

6. Air dry all items.

Three Compartment Sinks Pots, pans, utensils, and bar glassware are typically washed manually in a three-compartment sink. All sinks should be rinsed and cleaned prior to use. The first sink is for pre-soaking and washing, and should be filled with water at a temperature of at least 110F (as hot as you can stand). Scrape any pots and pans that need presoaking and place them in the filled first sink. Fill the second sink - the rinsing compartmentwith warm water too (at least 110F). Then fill the third sink, the sanitizing compartment, with the suggested ratio of sanitizer to water. Based on the sanitizer manufacturer's recommendations and label instructions, use water temperature of 75F to 120F to sanitize. Do not rinse off the sanitizer, and air dry all equipment.

Follow these helpful hints to keep your cooking area clean.For more information on kitchen maintenance visit ServSafe.com.

From our friends at SEFA


Categories: Articles  


Published by:


ramona.weisent@rewonline.com

REWrite Blog



Bad
Rate as 5 star
Good


Share this content using
     

Related Articles



ABC: Always Be Closing
"ABC: Always Be Closing." While this Ben Affleck line from the stock market scandel film "Boiler Room" might be the defacto motto of the sales industry, when it comes to longevity however, the sale itself is less important than ensuring the customer ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 10/14/2009

Read 321 times - 2.90 - 4 min







National Oatmeal Month
Did you know January is National Oatmeal Month? ... me neither. More oatmeal is consumed in January than any other month. Oatmeal provides a significant amount of vitamins and nutrients crucial to good health. Oatmeal is heart-healthy, high in f ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 01/24/2011

Read 219 times - 2.90 - 3 min







Keys To Successful Email Marketing
By Brad Pierce, President Restaurant Equipment World via The Schechter Report Despite the advent of Facebook, Twitter and other social media platforms, e-mail marketing still delivers a very solid ROI and isn't going to fall by the wayside anytime so ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 02/25/2011

Read 154 times - 2.90 - 5 min







Baking At Home Would Be That Much Easier!
Working at a restaurant supply store is like being a kid in a candy store for a wanna-be baker like me!! I could walk up and down the aisles all day making lists of all the things I could use and would love to have in my kitchen. The one thing I wa ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 10/19/2009

Read 215 times - 2.90 - 1 min







Food Safety is Serious Business, Fool
Careful management of temperatures is an important way to control bacteria. You should always use a food thermometer to check temperatures. - Turkey must be kept frozen (0F or lower) or refrigerated (35 to 40F) until used. Keep raw as well as c ...

See more ...


Categories: Articles  
Published by: Ramona Weisent - 10/21/2010

Read 469 times - 2.90 - 2 min










REWrite Blog

Welcome to the REWrite blog site. We created this page to inform and entertain you. We like to visit our customers and eat good food - check out our restaurant videos. We also like to share fun events, informative articles and funny stuff about our staff here at REW.

So, take a few minutes and peruse through our site, and feel free to leave ratings and comments . . . we love those! Don't forget to check back often as we like to keep you posted.

Filter by category.
Articles101
Restaurants53
REW40
Website Categories39
REW Academy37
Vendors17
Events14
Food13
Funny7
Interviews6
Web6
Infographic5
Tutorials5
Kitchen4
Social Media4
Customers3

Most popular (top 5)
Restaurant Equipment World (REW) Launches NEW Spanish Version of Website
Life Kitchen Florida App
Restaurant Equipment World Visits Sweet Lics Treats & More
4 Ways To Promote Your Restaurant
Restaurant Equipment (REW) Visits DoveCote Brasserie

Top rated (top 5)
Restaurant Equipment World (REW) is OPEN and Taking ACTION to Serve YOU!
Faucet Fitting Overview
Dinnerware Overview
Tabletop Food Baskets and Liners Overview
Should You Wear a Mask?

Editor Pick
Restaurant Equipment (REW) Visits DoveCote Brasserie
Restaurant Equipment World (REW) Visits Kyoto Sushi & Grill
Restaurant Equipment World (REW) Visits Omelet Bar
Restaurant Equipment World (REW) Visits Duffy's Sports Grill
Restaurant Equipment World (REW) Visits The Golden Knife Chop House
Restaurant Equipment World (REW) Visits RusTeak
Restaurant Equipment World (REW) Visits The Osprey Tavern
Restaurant Equipment World (REW) Visits Bosphorous Turkish Cuisine
Restaurant Equipment World (REW) Visits RiverGrille On The Tomoka
Restaurant Equipment World (REW) Visits Cocina 214 Mexican Kitchen & Bar
Restaurant Equipment World (REW) Visits Antonella's Pizzeria
Restaurant Equipment World (REW) Launches NEW Spanish Version of Website
Restaurant Equipment World (REW) Visits Croissant Gourmet
Restaurant Equipment World (REW) Visits Valisa Bakery
Life Kitchen Florida App
Restaurant Equipment World (REW) Visits Don Julio’s
Restaurant Equipment World (REW) Visits Crepe Delicious
Restaurant Equipment World (REW) is OPEN and Taking ACTION to Serve YOU!

      

USA Headquarters
2413 N Forsyth Road Orlando FL, 32807
Toll-free: (800) 821-9153