Cleaning and Sanitizing
This step of cleaning reduces pathogens on a surface to safe levels.
What is sanitizing?
The first basic rule of an integrated pest management program.
What is deny pests access to the operation?
The greatest threat to your customers.
What is foodborne illness.
Workflow, contamination and equipment accessibility are all factors addressed by this.
What is the layout?
The FDA Food Code recommends that state and local regulatory authorities inspect food establishments at least this often.
What is once very six months?
This is the cleaner you would use to remove baked-on food in pots and pans.
This type of equipment for denying pests access to your operation blows a steady stream of air across doorways.
What are air curtains?
This has the three phases of preparation, response, and recovery.
What is a crisis management program?
The extent to which a material will absorb liquids and an important factor in flooring choice.
What is porosity?
Nursing homes, schools, daycare centers, and hospitals may receive more inspections because they serve this community.
What are at-risk populations?
This common type of chemical sanitizer has the least amount of contact time needed to sanitize a surface.
What is chlorine?
The second key rule in an integrated pest management program.
What is denying pests food, water, and shelter.
This list should include the names and numbers of crisis management team members, the media response person, management and emergency response departments.
What is an emergency contact list?
This is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners and gaps. It should adhere tightly to the wall and helps eliminate hiding places for insects and prevent moisture from deteriorating the wall.
What is coving?
After an inspection, violations of priority items usually must be corrected withing this time frame.
What is 72 hours?
The minimum temperature for the final sanitizing rinse in a high-temperature dishwashing machine.
What is 180 degrees farenheit.
This pest often carries the disease causing pathogen Salmonella Typhi.
What are cockroaches?
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
What is an imminent health hazard?
This organization has developed standards such as being smooth, easy to clean, durable, and resistant to damage for foodservice equipment.
What is NSF International?
After an inspection, violates of priority foundation items typically must be corrected within this time frame.
What is 10 calendar days?
The second section of a three-compartment sink should be filled with this.
What is clean water?
This professional should develop an approach to pest management, stay current on new equipment and products, provide prompt service and keep records of steps taken to prevent and control pests in your facility.
Who is a Pest Control Operator?
This government agency provides specific recommendations for controlling the common risk factors for foodborne illness.
What is the FDA?
If not sealed to a masonry base, floor-mounted equipment must be on legs this high.
What is six inches?
If an operation receives this from an inspector, they must cease operations right away.
What is a suspension?