Cleaning & Sanitizing
What is the difference between cleaning and sanitizing
Cleaning removes dirt/food; sanitizing reduces harmful microbes.
Why do refrigerators and freezers need thermometers inside?
Soap, warm running water, and single-use paper towels (or air dryer)
Name one sign of a rodent problem.
Droppings, gnaw marks, nests, grease trails.
Where should cleaning chemicals be stored?
Away from food and food contact surfaces, in a designated storage area.
How often should food contact surfaces be cleaned and sanitized?
At least every 4 hours when in constant use.
What temperature must refrigerators be kept at or below?
41 F
True or False? Employees may wash hands in a prep sink.
False -- they must only use a designated handwashing sink.
Why should dumpster lids always be kept close?
To reduce pests and prevent contamination.
To prevent odors, pests and contamination
Name two tools or supplies used for sanitizing.
Sanitizer solution, sanitizer test strips, clean cloths, buckets.
To prevent bacteria growth and contamination.
When are two critical times employees must wash their hands?
Before handling food, after using the restroom. (also acceptable: after touching hair/face, handling raw meat, taking out trash, etc.)
Why must doors and windows be sealed properly?
To prevent pests from entering the facility.
What label must always be on spray bottles with cleaning chemicals?
The name of the chemical (proper labeling)
Why must sanitizer strength be checked with test strips?
Too weak = not effective. Too strong = unsafe for food contact.
Because bacteria can hide in grooves and can't be cleaned properly.
Why must restrooms be kept clean and sanitized?
Prevents contamination and encourages proper handwashing.
What should staff do if they see a cockroach or a mouse?
SCREAM and jump on the nearest counter. Jk...Report immediately to a manager -- don't ignore it.
It contaminates food contact areas.
What is the correct order of cleaning a surface?
Scrape/remove debris --> wash with detergent --> rinse --> sanitize --> air dry.
Name two facility features that help keep food safe.
Adequate lighting, good ventilation, smooth/easy-to-clean floors, proper drainage, stainless steel equipment, etc.
What should an employee do if they see the handwashing sink is out of paper towels?
Refill it, or notify a manager immediately -- cannot ignore it.
Why are pests a safety hazard?
They spread diseases, contaminate food and surfaces, and can shut a business down.
What is the proper way to store mops after use?
Hang them up to air dry -- not left in buckets.