Written by Aiden Summer; Updated December 17, 2018
Sample SOP: Cleaning and Sanitizing Surfaces, Tools, and Equipment. Revision: 1.0. Describes how food contact surfaces, tools. SWASH Sanitizing Equipment - Located in California's Napa Valley wine country,we provide complete cleaning and sterilization equipment, service and technical support solutions to the Food and Beverage Industry. We also provide a wide range of products to pharmaceutical, medical device, and diagnostics industries.
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Kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when you are cooking for a large family or commercial operation. You can avoid this by careful cleaning of your wooden, metal, stone and plastic kitchen equipment and surfaces right after cooking, and by removing harmful microorganisms through periodic sanitization. Proper storage of kitchen equipment can help ensure the maintenance of a clean, safe kitchen.
Getting Soapy
Kitchen equipment and surfaces, including pots, pans, utensils, countertops and cutting boards, can be washed with water and dish detergent. After removing detachable parts, scrub these items with warm soapy water and a brush or sponge, making sure to remove any food debris and residual organic matter. Air dry, or dry with a clean paper towel.
Sanitize for Safety
Sanitizing, which is the process of reducing bacteria to a safe level, can be achieved by applying a solution of one tablespoon of bleach and one gallon of warm water to reduce harmful bacteria. Soak your kitchen equipment in the solution for two minutes, rinse with hot water, then air-dry. To protect your skin, wear rubber gloves when working with bleach.
Going Green
Because exposure to bleach can be harmful to our health and the environment, you may want to consider sanitizing kitchen equipment with a product with milder environmental effects, such as vinegar or hydrogen peroxide. Heat white vinegar or undiluted hydrogen peroxide in a saucepan to about 150 degrees Fahrenheit. Immediately transfer the solution to a spray bottle and apply to kitchen equipment to sanitize, then rinse. Never mix vinegar and hydrogen peroxide; instead, choose one or the other to use.
Storage
Store kitchen equipment in cupboards or drawers where they will not collect dust and grime. Before storing kitchen equipment, disinfect storage receptacles and shelving with a commercial disinfectant or with a solution of 1 tablespoon of bleach to 1 gallon of water. You can also use vinegar heated to 150 degrees as a milder and less expensive alternative. Ensure that dishes and equipment have been cleaned and dried completely before storing them.
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About the Author
Aiden Summer is a creative production consultant for artists, architects and designers.
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Summer, Aiden. 'How to Clean, Sanitize & Store Kitchen Equipment.' Home Guides | SF Gate, http://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-101900.html. 17 December 2018.
Summer, Aiden. (2018, December 17). How to Clean, Sanitize & Store Kitchen Equipment. Home Guides | SF Gate. Retrieved from http://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-101900.html
Summer, Aiden. 'How to Clean, Sanitize & Store Kitchen Equipment' last modified December 17, 2018. http://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-101900.html
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