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Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?
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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.
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Pages:
5
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Filename:AM2_PPsaniti.rtf |
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Paper Title:
Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals?
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