what factors affect the effectiveness of sanitzers

cleaning is.....

• Reducing the number

  of pathogens to safe levels

• The removal of soil and food residue from surfaces of equipment and utensils

• period of time sanitizer must be in contact with a surface to work

• heat or chemical that destroys

  pathogenic microorganisms

Which is the 5-step Process?

• 
  Pre-flush - Wash - Rinse - Sanitize - Air Dry

• pre-flush-rinse-sanitize-wash-Air dry

• sanitize-pre-flush-wash-rinse-Airdry

• wash-rinse-pre-flush-air dry sanitize

what is a way you can sanitize a surface

• water

• soap

• chemical

• oil

What is the last step in cleaning and sanitizing

• Rinse the surface

• Allow the surface to dry

• sanitize the surface

• wash the surface

Sanitizing uses....

• soap and water

• chemical or heat

_______________ removes food and other dirt from a surface.

• Cleaning
• Sanitizing

Which of the following is NOT a part of disinfecting premises

• 
  Preliminary cleaning is required

• 
  Apply solution to towel and apply to surfaces

• 
  Sponge or mop and allow to airdry

• do not rinse surfaces that comes in contact with food

If food is left out more than three hours at room temperature, what should you do with it?

• 
  Send the leftovers with your guests

• 
  Store in the fridge

• 
  Throw away

• 
  Reheat and eat more

How long should you wash your hands?

• 20 seconds

• 
  1 minute

• 
  1 hour

• 
  10 seconds

What can you use to dry your hands?

• 
  Clothes

• 
  Dish towel

• air dry them

• 
  Paper towels