Shawn should use a sanitizer that is diluted with water to clean used cutlery, ensuring it is both safe for skin contact and effective in sanitizing the utensils. A more concentrated chemical sanitizer may cause irritation, while a sanitizer at 60°F might not kill all bacteria.
The process one should follow to clean cutlery involves using a sanitizer that is appropriately diluted with water.
This is crucial to prevent irritation to hands and ensure that utensils are adequately sanitized.
Furthermore, when dealing with lime buildup on kitchen equipment, it is important to use a sanitizer that can effectively kill bacteria without harming the surface.
The nature of lime buildup requires that a stronger solution may be necessary for removal, but it should still be safe for staff use and for contact with kitchen utensils.
To effectively sanitize used cutlery, Shawn should use a sanitizer that is diluted with water, as a sanitizer with more chemical can cause hand irritation and a sanitizer at 60°F may not be as effective in killing bacteria.
Additionally, it is not necessary for the sanitizer to have rested for several hours before its effective use.
Proper handling of cutlery involves ensuring that the sanitizer used is not so strong as to be harmful to humans but is still capable of achieving the levels of public health safety needed to deem the cutlery ‘clean enough’ for use.