Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?

Abstract: A 5 page discussion of the importance of maintaining sanitary conditions in food preparation areas. The author distinguishes between the terms "cleaning", "sanitation", and "disinfection", noting that both heat and chemicals provide a ready means of insuring food safety. The advantages and disadvantages of each method are discussed. Bibliography lists 7 sources.

Filename: PPsaniti.rtf

Pages: 5

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Catagory:

Subcatagory: Culinary Science, Cuisine, & Cooking

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