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Infestion- the state of being infested as with parasites of vermin.

Grates- frames of iron bars for holding fuel while it burns.

Filth- anything that is dirty.

Pedestal- a base or support.

Disinfectant- a substance used to destroy germs and diseases.

Kitchen- a room especially set apart and containing the necessary utendils for cooking food.

Sanitizer- a chemical agent used for cleaning and sanitizing surfaces and equipment.

Linen- household articles made from linen or other cloth.

Premises- sorroundings

Tools- a hand instrument that aids in accomplishing a task.

A. FOOD HOUSE KEEPING PRACTICES


1. Have a clean kitchen plan and implement a program of regular cleaning of refrigerator and
range, the light fixture, windows, cupboards, doors, counters, work spaces, the walls and
floors.
2. Eliminate the possible breeding places of flies.
3. Exterminate rodents.
4. Prevent and control insect infestation.
5. Storage garbage in a can with a tight and fitting lid until it is collected.

B. EQUIPMENT SANITATION PROCEDURES


1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and opening ninges.
c. When col wash top of range.
d. Run oiled cloth over top of range.
e. Clean over by removing grates, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while
electic burners should be cleaned with a brush or with a damp cloth.
g. Before replacing, rub with oil-damped cloth.

MANUAL DISHWASHING:

Procedures:

1. Scrape and pre-rinse- the purpose is to keep the wash water cleaners.
2. Wash- use warm water at 110 degree F

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