Cleaning and Sanitizing Procedures
Part of the
Food Science Texts Series
book series (FSTS)
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.
KeywordsPublic Health Food Safety Practical Situation Sodium Hypochlorite Great Strength
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© Springer Science+Business Media Dordrecht 1996