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Prostart I ch 2 sect 5

Chapter 2 section 5
by

allison armand

on 31 July 2013

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Transcript of Prostart I ch 2 sect 5

Bell Ringer
Why are HACCP principles
important?
identify possible
hazards and correct
them before they
happen
Cleaning and sanitizing
Chapter 2 Section 5

clean- free of visible dirt
What is the difference between
clean and sanitized?
sanitized- free of pathogens
clean surface
rinse
sanitize
air-dry
food-contact surfaces need to be cleaned after:
they are used
before you start work with a
different type of food
after 4 hours of constant use
walk through facility and determine:
master cleaning schedule
what should be cleaned
who should clean it
when it should be cleaned
how it should be cleaned
Use the chart on page 143 as a guide and develop a master cleaning schedule for the lab
group activity:
Full transcript