Cleaning and sanitizing equipment and working surfaces at same time.
In addition to cleaning and sanitizing working equipment and tools; working areas in all food facilities and in kitchens that includes counters, tables, and desk tops must be cleaned and sanitized too. In another word, theses surfaces should be cleaned to remain free of dust. In that cleaning process, detergent sanitizers can be applied for the proper cleaning. Before any food preparation begins, work areas must have sanitizer available in the right combination to be applied on all working surfaces and given time to act.
Sodium hypochlorite (regular house hold bleach), iodine and quaternary ammonium compounds are suitable for sanitization.. Manufacturer's instruction for concentrations needed (for chemicals named above) must be followed for uses.
Mad Cow’s Disease is a food feeding consumption disease issue. What food is fed cows. Is if remains of cows? Does this feeding pattern create a Disease?
My book is a collection of dialogues with award-winning chefs from various backgrounds and cultures, sharing their personal experiences of where and why food culture is where it is today.
