Cleaning Sushi Surfaces

Sushi

Cleaning Food Prep Areas FAQ

Download Protein Safety Application Sheet

How to Clean Sushi and Fish Preparation Surfaces with Tergazyme®:

  1. Make a fresh solution of Tergazyme® using 2/3 cup in 4 gallons of warm water (See Table 2). For effective cleaning only use warm water, NOT hot water (Do Not exceed 130 deg F temperatures), to avoid having the hot water degrade the enzyme. Tergazyme® solution should be made fresh daily.  A 1% Tergazyme® solution is designed to give good reliable cleaning performance for 8 hours at 120 deg F.
  2. Scrub surfaces thoroughly. For heavy residue, let Tergazyme® solution sit on equipment for 20 minutes.
  3. Scrub any remaining tough spots.
  4. Rinse thoroughly with tap water.
  5. Dry thoroughly.

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