Principles of Food Sanitation

require alkaline cleaners with a pH of 11 or higher. Strongly Alkaline Cleaners These cleaners have strong dissolving powers and ...

materials and dissolve mineral scale deposits including those formed from using alkaline cleaning compounds or other cleaners. A ...

evolution during use. Phosphoric acid is widely used in the United States. It is rela- tively low in corrosive properties, compa ...

Hydrogen atoms attached to nitrogen in amides are replaced by chlorine when such molecules are allowed to react with hypo- chlor ...

they break soil down into smaller pieces and aid in its removal by destroying its attach- ment sites. They are classified as pro ...

necessary because this acid can react with hard-water constituents to form calcium oxalate, a poisonous precipitate. ●Citric aci ...

Tetrasodium pyrophosphate, which does not sequester calcium as the higher phos- phates, is very stable above 60ºC in alkaline so ...

surfactants are alkanolamides and amine oxides. The behavior of amphoteric surfactants is a result of two different functional g ...

deposits of fats and proteins require a heavy-duty alkaline cleaning compound. Mineral deposits and other soils that are not suc ...

158 PRINCIPLES OFFOODSANITATION Table 9–7 Common Detergent Ingredients Mineral Emulsif- Saponif- Water Deposit Rins- Noncor- Non ...

Cleaning compounds should be stored in the area remote from normal plant traffic, with dry floors, moisture-free air, and mod- e ...

acids used in cleaners and should be stored in areas designed for flammable materials. Citric Acid This compound is one of the s ...

fats, oils, and other types of soil, which can then be washed away. Soaps and detergents for household cleaning use, generally h ...

too strong for safe use. Workers must be impressed with the importance of not mixing cleaning ingredients once they are com- pou ...

Flush the employee immediately at the nearest source of water. A shower is best, but any source will do. The eyes should be hel ...

What is a surfactant? What is a sequestrant? What is a builder? What are cleaning auxiliaries? Which two acid cleaning compound ...

Chapter 10 Sanitizers Soil that remains on food processing equipment after use is usually contaminated with microorganisms nouri ...

depends on the humidity, temperature required, and length of time a given temper- ature must be maintained. Microorganisms can b ...

of approximately 7.5 cm, whereas gamma and X-rays can penetrate one or more meters (Zammer, 2004). Figure 10–1 illustrates how p ...

and vegetable products, cheeses, salads, dips, grains and grain products, and liquids includ- ing juices, sauces, and soups. The ...