For Those Who Are Licensed And/or Have A Shop

Business By MichelleM77 Updated 30 Sep 2007 , 5:55pm by MichelleM77

MichelleM77 Cake Central Cake Decorator Profile
MichelleM77 Posted 30 Sep 2007 , 3:29am
post #1 of 4

What are the proper procedures for washing/sanitizing your equipment? I remember doing it back in high school when I worked at Sea World in food service, but don't know the exact water to bleach ratio that we had to dip everything in (one wash basin, one rinse basin, one bleach basin)....and is it regular bleach or something else?

Thanks!

3 replies
PGray315 Cake Central Cake Decorator Profile
PGray315 Posted 30 Sep 2007 , 3:35am
post #2 of 4

The ratio of chlorine bleach (household bleach) is 1 Tablespoon to 1 Gallon of water. icon_smile.gif

KoryAK Cake Central Cake Decorator Profile
KoryAK Posted 30 Sep 2007 , 6:51am
post #3 of 4

You would be required to use test strips and it should be 50-100 parts per million. Yes, regular household bleach.

MichelleM77 Cake Central Cake Decorator Profile
MichelleM77 Posted 30 Sep 2007 , 5:55pm
post #4 of 4

Well that gives me somewhere to start at least.

Thanks guys!

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.