Cold Water Cleaning and Sanitizing of Kitchenware in the Field
Final technical rept. Oct 1988-Sep 1989
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
Pagination or Media Count:
In emergency situations in the field, where reduction in the use of heat generating equipment is called for, there is a need for a procedure to clean and sanitize kitchenware in cold ambient water. It was found that dirty pots, pans, and kitchen utensils could be successfully cleaned and degreased by hand scrubbing in a sink containing a 5 solution of a commercial cleaner degreaser at 15 C 59 F. The scrubbed article was then rinsed in a sink filled with water held at the same temperature, and was sanitized in a third sink containing a solution of a commercial quaternary ammonium sanitizing agent at 15 C. Results from swab tests performed on processed articles showed the total bacterial count to be either absent or well below the permissible level. The procedure was judged to be highly successful in cleaningdegreasing and sanitizing kitchenware in cold water. Additionally, in a field test situation, individual mess gear was successfully cleaned and sanitized at an ambient temperature of 20 C 68F. Keywords Sanitation, Detergents, Cleaning, Degreasing, Cold water, Low temperature, Water conservation.
- Food, Food Service and Nutrition