Principles of Food Sanitation

EQUIPMENTIced tea dispensers

FREQUENCYDaily

SUPPLIES AND EQUIPMENTRags and warm, soapy water

Daily Other Requirements

1 .Clean exterior. 1 .Wipe exterior parts with a damp cloth.
2 .Wash drip pan. 2 .Empty drip pan and wash drip pan and grill with a
mild detergent and warm water.
3 .Wash trough. 3 .Open front jacket, remove mix trough, and wash in a
mild detergent and warm water.
4 .Inspect parts. 4 .When inspecting parts, remember their order of
removal, so they will be replaced properly.
5 .Wash plastic parts. 5 .Do not soak plastic parts in hot water or wash in
dishwashing machines.

EQUIPMENTSteam tables

FREQUENCYDaily

SUPPLIES AND EQUIPMENTDishwashing detergent, spatula, scrub brush, and rags

Daily Other Requirements

1 .Turn off heating unit. 1 .Turn steam valve counterclockwise (steam heated).
Turn dial to OFF position (electrically heated).
2 .Remove insert pans and transport 2 .Lift one end up until clear;then pull forward, grasping
them to the dishwashing area. the other with the free hand, and remove.Clean
inserts thoroughly after each use by hand cleaning
and sanitizing processes.Air-dry.Store in a clean area
until needed.
3 .Drain water from the steam. 3 .Remove the overflow pipe, using a cloth to prevent
injury.
4 .Prepare the cleaning solution; 4 .Dissolve 30 mL of dishwashing.
assemble supplies.
5 .Scrape out food particles from the 5 .Use a spatula or dough scraper.
steam table.
6 .Scrub interior and clean exterior. 6 .Use a scrub brush and cleaning solution.
7 .Rinse exterior. 7 .Use enough clear water to remove all traces of
detergent.

Note:Hot-food tables, electric, mobile:Clean corrosion-resistant steel after each use.Ordinary deposits of grease and dirt can be
removed with mild detergent and water.Whenever possible, thoroughly rinse and dry after washing.

EQUIPMENTRefrigerated salad bars (with ice beds or electrically refrigerated)

FREQUENCYAfter each use

SUPPLIES AND EQUIPMENTDetergent, plastic brush, and sanitizing agent

Daily Other Requirements

1 .Transfer shallow pans or trays to 1 .Run insert pans and/or trays through dishwasher.
preparation areas following meal
service.
2 .Clean and sanitize table counter. 2 .Wash and/or scrub table surfaces with detergent and
plastic brush.Rinse.Sanitize by swabbing with a
solution containing a sanitizer.

386 PRINCIPLES OFFOODSANITATION