Clean vs. Sanitize
This process removes food, dirt, and debris from a surface.
Cleaning
This is the first thing you should do before washing a dirty food-contact surface
Scrape/remove food debris
These are the two main methods of sanitizing
Heat and Chemical
This Tennessee agency inspects foodservice establishments.
Tennessee Department of Health
A student sprays sanitizer on a table covered with crumbs. What did they forget?
Clean the surface first
This process reduces harmful microorganisms on a cleaned surface to safe levels.
Sanitizing
Put these in order: sanitize, wash, rinse.
Wash, rinse, sanitize
A high-temperature commercial dishmachine uses this sanitizing method.
Heat sanitizing
An inspector sees dried food stuck to a cutting board. Is this acceptable?
No
A student washes and rinses a cutting board, then puts it away. What step did they miss?
Sanitizing
True or False: If a prep table looks clean, it has been sanitized.
False
What should happen after a food-contact surface has been sanitized?
Air Dry
This is used to determine whether chemical sanitizer is at the proper concentration.
Test strips/kit
Why would an inspector closely examine food-contact surfaces?
They can transfer contamination directly to food
A student dries a sanitized prep table with a used towel. What's the problem?
The towel can recontaminate the surface
Why must a surface generally be cleaned before it is sanitized?
Dirt and food debris can interfere with effective sanitizing
Give all five steps for properly cleaning and sanitizing a food-contact surface
Scrape/remove debris, wash, rinse, sanitize, air dry
A restaurant’s dishmachine is not reaching the required temperature for heat sanitizing. Can employees continue using it as normal? Explain.
No. If it is not reaching its required temperature, then it is not properly sanitizing
You find a sanitizer bucket during an inspection, but no one knows its concentration. What should you check?
Test the sanitizer concentration
Raw chicken was prepared on a cutting board. A student wipes it with a damp cloth and begins chopping lettuce. Identify the major problem.
The board was not properly cleaned and sanitized
Explain the difference between cleaning and sanitizing in one sentence.
leaning removes soil/debris, while sanitizing reduces microorganisms on the cleaned surface to safe levels
A student scrapes, washes, sanitizes, and air-dries a pan. Which step was skipped?
Rinsing
A restaurant needs to sanitize a stationary prep table that cannot go through a dish machine. Which method would generally be more practical?
Chemical
During an inspection you find three issues: fingerprints on a cooler door, a messy shelf, and a food-contact surface that was not properly cleaned and sanitized. Which should be corrected first?
The food-contact surface
A cutting board was washed, rinsed, and sanitized correctly, but immediately wiped dry with a cloth. Explain why the procedure is still incorrect.
It should air-dry because the cloth could recontaminate it