5. Proper Stowing of Tools, Equipment and Utensils
Tools, equipment and utensils must be properly stowed
in order to protect them from rusting, contamination,
etc. and thus lengthen their serviceability.
They must be kept in clean cabinets which are well –
ventilated and not subjected to drafts or rain.
Tools and utensils which were washed must be drained
and wiped – dry before keeping them.
They are kept in an orderly way in order that it will be
easy to assemble or prepare them when needed.
The cabinets or racks where they are kept must be
properly labeled for easier identification on the part of
the user.
6.
7. Procedure in proper storing of tools, equipment
and utensils:
1. Wash the equipment/instruments with soap.
2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a sanitizing
solution.
4. Rinse with clean water.
5. Drain.
6. Dry thoroughly (Air Dry).
7. Wipe with a clean piece of cloth.
8. Check the accuracy of the equipment/instruments.
9. Pack/store/keep in a clean dry cabinet.
8. is the process of removing
food and other types of soil from a
surface, such as a dish, glass, or
cutting board.
is the process of reducing
number of harmful organisms to safe
level on food contact services.
Example is chlorine.
9. Procedure in Cleaning Equipment
and Instruments
a. Wash all the equipment /
instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved
sanitizer solution.
d. Remove from the solution.
e. Allow to air dry.
10. Procedure in Sanitizing
a. Prepare all the materials needed.
b. Measure a certain amount of
chlorine and water.
c. Mix and dip the equipment /
instruments in the mixture.
d. Remove from the sanitizing
solution.
e. Dry thoroughly.
11. Procedure in Cleaning, Sanitizing, Calibrating
and Stowing Equipment and Instruments
1. Wash the equipment / instruments with soap.
2. Rinse with clean water.
3. Sanitize by dipping or soaking in sanitizing
solution.
4. Remove from the sanitizer solution.
5. Rinse with clean water.
6. Dry thoroughly (air dry).
7. Check the accuracy of each equipment and
instruments.
8. Pack and keep in a clean cabinet.
12.
13. I. Direction: Read and understand the
following procedures below. Write TRUE if
the statement is correct and FALSE if not.
________1. Dip the thermometer in cooled
liquid.
________2. Sanitize by dipping into
approved sanitizer solution.
________3. Record the reading in grams and
kilograms.
________4. Rinse with clean water.
________5. Pack and keep in a dirty cabinet.
14. ________6. Dry all the equipment /
instruments with soap.
________7. Pour liquid on uneven surface of
measuring cup.
________8. Dry thoroughly.
________9. Gently spoon the ingredients
into the cup.
________10. Prepare all the materials
needed.
15. II. Direction: Arrange into chronological order the
Procedure in Cleaning, Sanitizing, Calibrating and
Stowing Equipment and Instruments. Write 1-8 in the
space provided
____1. Check the accuracy of each equipment and
instruments.
____ 2. Dry thoroughly (air dry).
____ 3. Sanitize by dipping or soaking in sanitizing
solution.
____ 4. Pack and keep in a clean cabinet.
____ 5. Rinse with clean water.
____ 6. Rinse with clean water.
____ 7. Remove from the sanitizer solution.
____ 8. Wash the equipment / instruments with soap.
