Tourism and Hospitality

Match the sanitiser:

Appliance; Utensil; Surface	Method of sanitation
Kitchen floors	*Chemical* –after the floors have been thoroughly cleaned using the appropriate detergent, it is good practice to apply an appropriate chemical sanitiser. A chlorine based sanitiser would be recommended, and usde according to the manufacture’s instructions.
Crockery	*Heat -*Effective cleaning an industrial dishwashing machine would ensure sanitation by heat (77 degree C or above)
Pots and pans	*Heat* -Rinse at 77 degree C or above after effective cleaning
Ovens	*Heat* –turn oven on after cleaning (with heavy duty alkaline cleaner) will act as sanitiser
Linen	*Heat* -Industrial laundry utilises high temperatures
Bench tops	*Chemical* (as per floors covered above)
Mincers	*Chemical* (as per floors covered above)
Food processors	*Chemical* (as per floors covered above)
Baking trays	*Heat* -Rinse at 77 degree C or above after effective cleaning
Coffee percolator	*Heat* -Operate percolator after effective cleaning uses boiling water (effective sanitiser)
Pastry brush	*Heat* -Effective cleaning an industrial dishwashing machine would ensure sanitation by heat (77 degree C or above)
Spirits/liqueurs dispenser	*Heat* - Effective cleaning an industrial dishwashing machine would ensure sanitation by heat (77 degree C or above)

2. You should always purchase your cleaning chemicals from professional cleaning chemicals supplier