Final answer:
Equipment holding and dispensing TCS food must be cleaned regularly using the Cleaning-in-Place (CIP) method, which involves circulating a cleaning solution and a sanitizing solution through the equipment.
Step-by-step explanation:
Equipment holding and dispensing TCS (Time/Temperature Control for Safety) food must be cleaned regularly to maintain food safety and prevent contamination. The cleaning process for these equipment is known as Cleaning-in-Place (CIP). CIP is a method used to clean and sanitize equipment without disassembling it.
During CIP, a cleaning solution is circulated through the equipment to remove dirt, food residues, and microorganisms. This solution typically contains detergents, sanitizers, and sometimes enzymes to break down difficult-to-remove substances.
After the cleaning solution is circulated, the equipment is rinsed with clean water to remove any remaining cleaning agents. This is followed by a sanitizing step, where a disinfectant is circulated to kill any remaining microorganisms. The sanitizing solution is then drained, and the equipment is allowed to air dry or is dried with a clean cloth.