Cleaning vs. Sanitizing
What is the difference between cleaning and sanitizing?
Cleaning removes food and dirt; sanitizing reduces pathogens to safe levels.
What is the first step in cleaning and sanitizing a surface?
Scrape or remove food from the surface
What temperature should the final sanitizing rinse be in a high-temp dishwasher?
At least 180°F
What must all chemicals have to be used in a foodservice operation?
A label and MSDS (Material Safety Data Sheet)
How often should garbage containers be cleaned?
Often enough to prevent build-up of dirt and odor
True or False: Sanitizing must be done before cleaning.
False
What should you do after applying detergent?
Rinse the surface with clean water
What tool is used to check the temperature of the final rinse?
Maximum registering thermometer
Where should chemicals be stored?
Away from food, utensils, and equipment
When should floors, walls, and ceilings be cleaned?
On a regular schedule
Name two types of sanitizing methods.
Heat and Chemical
How long must a surface stay in contact with the sanitizer?
For the correct amount of contact time (usually 30 seconds or as stated by the manufacturer)
How should stationary equipment be cleaned?
Unplug, disassemble, wash, rinse, sanitize, and air dry
What does MSDS stand for?
Material Safety Data Sheet
What is a master cleaning schedule?
A plan that tells what, when, how, and who will clean each item
What temperature must water be for heat sanitizing?
At least 171°F
What is the 5-step process for cleaning and sanitizing surfaces?
Scrape/remove food → Wash → Rinse → Sanitize → Air dry
What type of detergent should be used in dishwashers?
A detergent designed for machine use
What is the proper way to store wiping cloths used for sanitizing?
In a sanitizing solution between uses
What should be done if a cleaning task is not completed?
Report it and make sure it gets done ASAP
What three things affect how well a sanitizer works?
Concentration, temperature, and contact time
When must food-contact surfaces be cleaned and sanitized?
After use, before working with a different food, after 4 hours of constant use, or when switching from raw to ready-to-eat foods
Why must surfaces be air-dried and not wiped dry?
Wiping can recontaminate the surface
What must be done with empty chemical containers?
Dispose of them according to the manufacturer and local regulations
Who is responsible for monitoring cleaning tasks?
The manager or person in charge