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To sanitize is to clean. That's the general term of clean. To disinfect is to remove germs. To sterilize is to keep germs off, like by keeping an object in alcohol for a long period of time.
The most common mechanical equipment in housekeeping includes the vacuum cleaner and the laundry machine. These help housekeepers to clean carpets and wash clothes.
Rules for the use of cleaning equipment depend on the type of cleaning equipment is being used. Using the equipment safely would be a general rule. Keeping the equipment clean and in good condition is another general rule. Other general rules might be storing the equipment properly, storing chemicals properly, and using the correct chemicals.
Being clean is important in preventing the spread of infections and diseases.
It is important because cleaning and sanitizing wares is part of a food safety program. We need to clean and sanitize wares to promote health and avoid contamination of any infectious disease or harmful microorganisms.
It is important because the proper way of cleaning,sanitizing and store help us to secure our health far from bacteria and any microorganisms
Yes, you can clean this equipment quite effectively. Use anti-bacterial wipes or spray, and wipe the equipment down to kill all germs.
to avoid salmonella-based foodpoisoning.
it is important so that all equipment is clean so that the next user comes to a machine that is clean and free from debry
Walls
just to clean.
In most commercial kitchens, dishwashers are used to quickly clean and sanitize kitchen tools using detergents and high temperature (Steaming) At home, a dishwasher can have temperatures up to 100 degrees celsius, which helps sanitizing kitchen tools.
Any contamination can affect results.
Bugs and germs could be on the equipment and it can get you or your dog sick.
Wash your hands for at least 20 seconds using soap and water as hot as you can stand. Use soap and clean water to clean all ice contact surfaces. Sanitize all cleaned surfaces with chlorine bleach solution of at least 100 ppm chlorine. Allow the machine to air dry. Also, clean and sanitize all ice handling equipment.
hygiene - why it is so important in hospitals and how regally they clean the equipment ....