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To prevent germs from spreading from one food to another.
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∙ 11y ago
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How often to sanitize raw poultry cutting board when using for extended periods of time?
The best way to sanitize a cutting board after cutting raw meat is to rinse immediately after cutting the meat on the board. Afterwards use hydrogen peroxide to disinfect the board.
What are the 3 sink system?
Wash Rinse Sanitize
What is the order of a three compartment sink?
wash rinse and sanitize
Should wash rinse sanitize signs read from left to right or right to left?
In a restaurant should the wash, rinse and sanitize signs read from left to right or right to left
What is 3 bucket system?
The three cycles are wash, rinse, and sanitize.
What should you do with knife and cutting board After you cut raw chicken?
Wash it in hot soapy water before you use it for anything else. You should rinse it off and let it dry itself.
What is a three compartment sink?
A 3 compartment sink is 3 sinks side by side as one unit. Not very common in the domestic UK home although more commonly found in the Commercial industry of food preparation. The idea is to have one for washing, one for rinsing and the third one for sanitising.
What materials are Boos cutting boards made of, and what are the cleaning instructions?
Boos cutting boards are made from wood. Most of them are made from maple, but they also come in cherry and walnut. To clean Boos cutting boards, wash with warm soapy water and air dry or dry with a paper towel.
When cleaning and sanitizing equipment in a three you compartment sink?
drain and fill each compartment with fresh water and detergent or sanitizer several times
How do I clean my cutting boards?
If your dishwasher gets to 165 degrees you can put plastic cutting boards in it. Otherwise you want to wash it in hot soapy water (very hot is better) and then sterilize it with diluted bleach. You can remove stains with a paste made of water and Kosher salt.
Which cutting boards are best?
The most sanitary type of cutting board is one that is well-maintained and is properly used and handled.Plastic cutting boards can be tossed into a dishwasher. Some wood boards should not. All boards should be cleaned properly after use and allowed to completely air dry. In food service, a sanitizing step must be included. That can be done at home, too. Use 1 tablespoon of unscented bleach in 1 gallon warm water. I keep a filled spray bottle handy. One study found that drying time of four hours worked very well to reduce bacteria, so don't forget the air-dry step.Having multiple cutting boards is always a good idea and designating the use (raw, cooked, etc.) is reasonable, too.Any board that has become difficult to clean and sanitize due to wear, cuts, and gouging, should be refinished or replaced.If you wanted to know if plastic is more sanitary than wood, the jury is still out. If you want a cutting board that is very easy to take care of and can just put in the dishwasher - use plastic. Wood requires more care, but can be just as sanitary as plastic.They are both safe as long as they are kept clean and you wash them before changing the foods you are cutting.
What causes a sanitize to not work?
The effectiveness of a sanitizer depends on what the sanitizing agent is and if it is being used according to instructions. Several things can affect sanitizers, including:Temperature of waterpH of waterWater hardnessOrganic load (that's why you wash-rinse-then sanitize)Concentration of sanitizer solutionContact timeAge of sanitizer (I have seen bleach lose effectiveness with age)
