CLEANING AND SANITIZING THE KITCHEN
Many of our cooks have asked us for the best way to clean and sanitize their kitchen before and after preparing meals.
All food preparation surfaces, including counter tops, cutting boards, utensils, pots and pans, must be thoroughly cleaned and sanitized.
1) Wash with soap and hot water, and rinse. Air dry ONLY.
2) Sanitizing: All surfaces being used in meal preparation should be sanitized by doing the following:
a) Spray surface or apply with cloth a sanitizer such as chlorine bleach (1 tablespoon or 1 cap full of bleach to a gallon of water - OR l teaspoon bleach to each quart of room temperature water.)
b) After applying sanitizer, leave on surface for one minute.
Note: Diluted chlorine bleach acts quickly and becomes inactive quickly. No chlorine bleach residue will be left behind on surfaces. Discard left over solution when finished sanitizing. DO NOT use bleach with added fragrances.
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