Cleaning
Removing food and other dirt from a surface
What is cleaning?
Reducing pathogens on a surface to safe levels
What is sanitizing?
Concentration, temperature, contact time, water hardness, and pH levels
What are factors that influence the effectiveness of chemical sanitizers?
Soaking an item in chemical sanitizing solution
What is chemical sanitizing?
Stable, noncorrosive, and safe to use
What should cleaners be?
After food-contact surfaces have been cleaned and rinsed
What is, when surfaces must be sanitized?
The sanitizer to water ratio
What is a critical aspect of concentration in a sanitizer?
Rinsing, swabbing, or spraying
What are other ways to chemically sanitize items?
Detergents, degreasers, delimers and abrasive cleaners
What are different types of cleaners?
Two ways that sanitizing can be done
What is by using heat and chemicals?
The amount of minerals in your water
What is water hardness?
Chlorine, iodine, and quaternary ammonium compounds
What are the three common types of chemical sanitizers?
Using one type of cleaner in place of another unless the intended use is the same
What is something that should never be done with cleaners?
The minimum temperature to use when heat sanitizing
What is 171 degrees Fahrenheit or 77 degrees Celsius?
30 seconds
What is generally the contact time for items?
By state and federal environmental protection agencies
What is how chemical sanitizers are regulated?
The manufacturers
What is, whose instructions you should follow to use the cleaners correctly?
The minimum amount of time to soak an item when heat sanitizing
What is for at least 30 seconds?
Part per million (ppm)
What is concentration measured in?
What you should do if you use a detergent-sanitizer blend?