Food Safety and Sanitation for Hospitality, management homework help
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Part 1: Primary Task
Within the Discussion Forum area, write in no less than 150 words that respond to the following questions with your thoughts, ideas, and comments. This will be the foundation for future discussions by your classmates. Be substantive and clear, and use examples to reinforce your ideas.
Cleaning and sanitizing are two separate steps that are an important part of reducing microorganisms in a food establishment. The purpose of cleaning is to remove food residue, dirt and grease and other types of soil from surfaces. The purpose of sanitization is to reduce the number of microorganisms to a safe level. Microorganisms are destroyed by the use of very hot water, steam or chemical sanitizer.
- Explain the proper 3-compartment dishwashing sink station setup.
- Describe the proper procedure for washing items manually in each compartment.
- Identify the proper water temperatures for the wash and sanitation sinks.
- Include an example of:
- The item to be cleaned.
- How it is to be cleaned or sanitized.
- How much time is to be allowed for the task.
- The chemicals that are use, including the amounts needed (when applicable).
- The contact time that should be allowed.
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