Environmental Monitoring
Type of cleaning efficiency indicator test
ATP swab
Type of chemical used to remove fat deposits
Alkaline or Saponifiers
Rinsing
single cell, no organelles, no nucleus
Bacteria
This agency regulates registration, approval, and use of sanitizers for the food industry in the U.S.
EPA
A common environmental organism found in food processing plants
Listeria Monocytogenes, Listeria Spp., E-coli 0157:H7, Salmonella, Cronobacter
The single most important ingredient in an effective cleaning program
Water
The cleaning process that should be performed from bottom to top on a vertical surface
Foaming
Mold/Fungi
This best practice is recommended (but not required) to shock the bacterial load in the environment.
Rotating sanitizers
The zone immediately adjacent to food contact surfaces
Zone 2
The type of chemical that helps penetrate soil and reduce surface tension
Surfactant
The written record of all daily sanitation challenges and exception
Daily log
Gram Positive
This is a highly effective, gaseous, but (sometimes) not very stable sanitizer
Chlorine Dioxide (ClO2)
This is the type of biocide that targets organisms that directly affect human health
Disinfectant
This is the name for the chemical reaction that makes soap
Saponification
Time, temperature, titration, turbulence
This is a common psychrophilic organism found in food processing plants
Listeria
A highly effective sanitizer that has the potential to stain surfaces
Microorganisms established on a surface
The white residue found on processing surfaces
Mineral deposits
Pre-rinse, wash, rinse, and sanitize
The proper steps of cleaning
The top virus contributing to foodborne illness in the U.S.
Norovirus
The type of sanitizer that will leave a residue on surfaces
Quat/fatty acid sanitizer