BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Follow proper tool storage, care, and replacement procedures – Cleaned tools should be stored properly on racks with heads down that are off the floor and distant from other tool handles. The tools should be placed in a single row so that condensate from the tool above does not drip and contaminate the tool below.

Detailed explanation-2: -Commercial food kitchens are encouraged to sanitise surfaces, utensils and food equipment either after each use or at least every four hours. Also please note that all equipment must first be properly washed before sanitising.