Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
WHIPPED CREAM MACHINE
A. Maintain cream at 5 ℃ (max.) in storage containers.
B. Sanitize nozzle at least every 4 hours.
C. Record when nozzle was sanitized (pastry logbook).
D. Always keep cream covered.
E. Clean and sanitize machine daily.
*Discard cream at the end of day.
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