Food-Safety-and-Sanitation-for-Hospitality-Assignment-Details-management-homework-help

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.

Choice #1

• Describe the various methods of cleaning with examples of what would be cleaned and what cleaning agents would be used to accomplish the cleaning.
• Explain the methods of heat and chemical cleaning.
• Identify the most commonly used chemical sanitizers and examples of when they would be used.
• Provide a description the advantages/disadvantages of each.

 

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