Okay, now we’re going to clean up our mess
that we’ve made. I like to work pretty clean. We clean as we go to make sure that everything
stays sanitary. All of this meat we want to save because it’s amazing, it’s good. Let
me grab my trash can. Dump all of this. We send all of our stuff through the dishwasher
and if you can’t do that, you want to make sure that rinse in a cleaning solution of
some kind of high powered detergent to get all of these knives need to be sanitized before
you use them on, if you’re cooking pork or shredding the chicken, everything needs to
be sanitized and cleaned. We’re going to take our towel and dump it in our sanitizing solution.
Make sure you clean your surface. I’m going to clean it up very much. We’re ready to go.
Then we’ll ready for step two. Okay, and we change our buckets of water with sanitizing
solution about five or six times a day. We also have a litmus strip that we have to test
it with every couple of hours to make sure that the sanitizer is still working.