Checking, Sanitizing, and Calibrating Equipment

 Other Equipment used in Food processing

1.  Chopping board: Wooden or plastic surface for cutting fish, meats, and vegetables. 
2. Tong: Grips and lifts objects instead of using hands directly. 
3. Utility trays: For mixing liquids or transferring products between containers. 
4. Can sealer: Seals can lid to the body airtight. 
5.  Smokehouse: Cures meat or fish with smoke, storing finished products for extended periods. 
6.  Freezer and refrigerator: Maintain raw material freshness and ideal temperatures for storing processed foods. 

Checking, Sanitizing, and Calibrating Equipment 

A. Procedure in Cleaning Equipment 

1.  Wash all the equipment with soap. 
2. Rinse with clean water. 
3.  Disinfect by soaking in a sanitizer solution. 
4. Remove from the solution. 
5.  Allow to air dry. 

B. Procedure in Sanitizing Equipment 

1. Prepare all the equipment that is needed to sanitize. 
2. Measure a certain amount of chlorine and water. 
3. Mix and dip the equipment in the mixture. 
4. Remove from the solution. 
5. Allow air to dry. 
6. Pack and store in a clean and dry cabinet. 

C. Calibrating Measuring Devices 

1. For Weighing Scale - Make sure that the hand is pointed at zero to check the accuracy of an empty weighing scale. 
2. Food Thermometer - Put the food thermometer in hot food and check if the temperature rises. 
3.  Refractometer-Put a drop of distilled water in the dark circular or rectangular area and close the cover. Dark areas can be seen on the scale inside the eyepiece. Rotate the calibration screw and wait until the dark area falls on the zero mark. Open the cover of the refractometer. Dry the cover and glass using cotton cloth or tissue paper. 
4. Salinometer - Put a 20° brine solution in the salinometer and check if it records the reading properly.