Cleaning & Sanitizing
This process removes visible food and dirt.
What is cleaning?
This sanitizer requires only 7 seconds of contact time.
What is chlorine?
This type of cloth must be kept dry and free of food debris.
What is a dry wiping cloth?
This sink should never be used for dumping mop water.
What is a handwashing sink?
These bins must be covered, leakproof, and pestproof.
What are indoor garbage containers?
This process reduces pathogens to safe levels.
What is sanitizing?
This tool is used to check the strength of a sanitizing solution.
What is a test kit?
Wet cloths must be stored here between uses.
What is a sanitizer solution?
This is the minimum temperature for the wash sink in a 3-compartment setup.
What is 110°F?
This term describes the reverse flow of dirty water into a clean supply?
What is backflow?
The 1st step in the cleaning / sanitizing process.
What is scraping off food debris?
A sanitizer solution should be changed when this happens.
What is when it's dirty or the concentration is too low?
These cloths should never be used on surfaces that touch raw meat and produce.
What are cross-contaminated cloths?
Tabletop equipment should be mounted on these or sealed to the counter.
What are 4-inch legs?
This method prevents backflow by creating a physical space between water outlets and contaminated areas.
What is an air gap?
How many steps are in the full cleaning and sanitizing process?
What is five (5)?
The required water temperature for heat sanitizing.
What is 171°F?
What’s wrong with using dish detergent to clean a prep surface?
What is: cleaners must be used only for their intended purpose?
This curved, sealed edge helps prevent dirt from collecting between the wall and floor.
What is coving?
hese are the three rules of pest prevention.
What are: deny access, deny food/water/shelter, and work with a PCO?
List all five steps in the correct order.
What are: scrape, wash, rinse, sanitize, air-dry?
These are the three types of chemical sanitizers most often used.
What are chlorine, iodine, and quats?
This is the best way to store cloths used for wiping up food spills.
What is in a designated container or sanitizer bucket?
A master cleaning schedule in any well-managed food operation — is not optional.
What is mandatory?
These must be installed by a licensed plumber and cleaned regularly to prevent clogged drains.
What are grease traps?