4-6. Transportation, Equipment, and Utensils, Continued
DO NOT use sponges and sponge-type cloths in food service facilities. If
Wiping cloths
possible, use single-use paper towels, disposable cloths, or reusable wiping cloths.
If you use reusable wiping cloths, employ the following measures:
Clean and dry cloths that you use to wipe up food spills on tableware such as
plates or bowls that you serve to the consumer. DO NOT use these cloths for
any other purposes.
Use clean cloths to wipe up food spills on kitchenware and the food-contact
surfaces of equipment. Rinse these cloths frequently in a sanitizing solution.
These cloths must be stored (when in use) in a sanitizing solution of at least
100 ppm chlorine.
Ensure that the cloths that you use to clean the nonfood-contact surfaces of
equipment such as counters, dining table tops, and shelves are kept clean. DO
NOT use them for any other purposes.
NOTE: DO NOT use steel wool or steel wool pads to clean food-contact
surfaces.
Follow these guidelines for detergents and sanitizes:
Detergents and
sanitizers
Use detergents and sanitizers according to the instructions on the
manufacturer's label. Never remove from original container except for use.
Use detergents and sanitizers for only those applications that are specified on
the label.
Ensure that detergents and sanitizers are listed in the USDA Publication NO.
1373 and are approved for the intended use.
Make sure that the sanitizers that you use are listed as not requiring a potable
water rinse and are registered with the EPA for food service use.
Refer to Military Handbook 740 (Dishwashing Operations) for guidance on
Manual
manual cleaning and sanitizing. Where conflicts between the instructions in
cleaning
the military standard (MIL STD) and this lesson exist follow this lesson.
procedures
Continued on next page
QM3510
4-26
Previous Page
