Cleaning and Sanitizing Procedures

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)

Abstract

Whenever food is prepared, all food contact equipment and utensils must be cleaned and sanitized (see Chapter 4 on food safety and sanitation). The methods described here utilize EPA-approved sanitizing chemicals and adapt them to practical situations that can be adjusted for all applications, from industrial to home use.

Keywords

Chlorine Bleach Hypochlorite NaOCl 

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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