Basics of cleaning
This removes food and dirt from surfaces
What is cleaning
Do this to remove food bits from the surface.
What is scrape (or rinse)?
In a three-compartment sink, the first sink should be filled with water and this.
What is detergent?
Garbage should be removed from food-prep areas as quickly as possible to prevent these two things.
What are odors and pests?
This process reduces pathogens on a surface to a safe level.
What is sanitizing
Step 2: Use a cleaning solution and a tool like a cloth or brush to do this
What is wash the surface?
This device is used to check the strength of a chemical sanitizer solution
What is a test kit (or test strips)?
To prevent leaks and contamination, garbage containers must be lined with these.
What are plastic liners (or trash bags)?
Food-contact surfaces must be cleaned and sanitized at least this often if in constant use.
What is every 4 hours?
Step 3: Use clean water to do this.
What is rinse the surface?
This is the correct temp of the water to fill the first sink.
What is 110 degrees?
Outdoor garbage containers must have these kept closed at all times.
What are the lids (or covers)?
These surfaces must be cleaned and rinse.
What are walls, floors, storage shelves, and garbage containers?
Step 4: Use the correct solution to do this to the surface
What is sanitize the surface?
The third sink is filled with water and this.
What is sanitizer?
The main risk pest pose in the operation.
These surfaces must be cleaned and sanitized.
What are any surface that touches food? (pans, knives, cutting boards, etc.)
Step 5: The only safe way to dry a surface after it has been sanitized.
What is air-drying? (Note: Never use a towel).
You must do this to a dishwasher’s spray nozzles regularly.
What is clear them of food/mineral deposits (or check/clean them)?
Signs pests are in your facility.