WebYou are removing harmful bacteria by cleaning with warm, soapy water or by using disinfectant cleaning products. You should regularly clean your: You are not actually … WebStore on a perforated tray with ice and a drip tray, cover and label with description, name, date. 3. Wash the fish to remove any excess scales and then pat dry. 5. Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.

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Web17 de dic. de 2008 · 1. Wipe clean with sanitizer and store on a clean and dry location. 2. Keep utensils in a dipper well with a continuous flow of water to flush out particles. 3. Keep utensils in water that is at least 140F. 4. Keep the utensils in the food product during proper cold holding and hot holding, as long as the handles are outside the food container. WebWhen handling dishes, be on the lookout for dried-on bits of food or lipstick stains. Do not let your fingers touch parts of the dishes that people will drink or eat out of. Hold cups by the outer surface, not by the rim. Do not put hands inside glasses. Do not dry off dishes with a towel -- let them air dry. chesapeake main post office

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Web5 de may. de 2024 · The extended hot-water rinse kills bacteria, reaching at least 150 degrees F, which would be unbearable for hand-washing. When you select the "heated … WebCleaning vs. Sanitizing –Cleaning is the process of removing food and other types of soil from a surface (what you can see). Sanitizing is the process of reducing the number of microorganisms on a clean surface to safe levels (removing microorganisms you cannot see). Both can be done with heat or chemicals. Web25 de oct. de 2024 · 4. Scrub your dishes underwater with a sponge or dishcloth. Keep the dishes underwater as you wash them to loosen any stuck-on food. Using circular … chesapeake mall stores