Outline should include following the FDA Food Code for each of the following steps:
- Precleaning: Food debris shall be scrapped over a waste disposal unit or garbage receptacle.
- Washing: Utensils and equipment shall be effectively washed to remove soils by using the manual or mechanical means necessary, such as the application of detergents, hot water, brushes, and high-pressure sprays.
- Rinsing: All abrasives and cleaning chemicals shall be removed.
- Sanitizing: Sanitizing chemicals shall be applied by immersion, manual swabbing, brushing, or pressure spraying methods.
- Air-drying: Utensils shall be air-dried after adequate draining.
Process/Skill Questions:
Thinking
- What is the difference between "cleaned" and "sanitized"? How do these terms apply to small appliances and utensils used for food preparation?
- How important is it that a small appliance be easy to clean? Why?
- What factors determine our selection and purchase of small appliances and utensils for food preparation? Should ease of cleaning be a major factor? Why, or why not?
Communication
- What communication skills can we use to compare methods of cleaning and sanitizing food preparation utensils and equipment?
- How can we teach others to clean and maintain small appliances for food preparation?
- How does ease of cleaning the small appliances we own influence the food we choose to prepare?
Leadership
- What environmental concerns might prompt us to use a small appliance rather than a large piece of kitchen equipment that performs the same function?
- What leadership skills can we use to help others understand the importance of cleaning and sanitizing food preparation utensils and equipment properly?
Management
- How can small appliances help us manage meal preparation more efficiently?
- What management skills can help us clean and maintain food preparation utensils in a consistently thorough manner?