- Use sanitizer or virucidal disinfectant USDA D-2. Mix 1 part with 500 parts water. Apply with a sanitizing gun or pump-up sprayer to all surfaces cleaned. Allow for surfaces to air dry.
- Clean, Rinse, Sanitize. Place rinsed items into the sanitize compartment of the sink, making sure each item is completely immersed in the solution. Allow for a minimum soaking time of 1 minute for proper sanitizing. Remove and air dry.
Cutting Boards
- Spray with a solution of foaming cleaner/degreaser diluted at the proper rate. Follow by rinsing with water and wiping with a clean cloth and sanitize. Do not rinse sanitizer off.
- Rinse in clear fresh water in the rinse compartment of a triple sink. Then place parts of the equipment into the sanitizing compartment of the triple sink filled with diluted solution of quaternary sanitizer disinfectant diluted at the rate of 1/4 ounce per gallon of water for 1 minute. Remove and allow for air dry.
- Sanitize using a quarter ounce per gallon of USDA D-2 Sanitizer. Allow for air drying.
Daniel: it will be more appropriate using units that is more commonly used in Singapore. And can the sanitized be brought/found in Singapore? Or only in USA.
ReplyDeleteAnyway very detailed information given!
Jill: you could go more indepth with the cleaning of equipments. Some equipments are just too big and heavy to be moved into a sink, so you say something about it
ReplyDelete