Cleaning and Sanitizing

What are the two main steps in making food-contact surfaces safe?

• Sterilizing and drying

• Cleaning and sanitizing

• Disinfecting and storing

• Polishing and rinsing

What is the main goal of cleaning?

• Kill all bacteria on a surface

• Remove food soil, debris, and visible particles

• Increase sanitizer concentration

• Dry dishes faster

What is the main goal of sanitizing?

• Remove visible food particles

• Reduce the number of microbes to safe levels

• Rinse soap off dishes

• Dry and store utensils

Why are biofilms a concern on food-contact surfaces?

• They make surfaces shiny

• They protect bacteria and resist cleaning and sanitizing

• They evaporate quickly

• They increase water temperature

Which three components are required for effective cleaning?

• Soap, bleach, and time

• Water, detergent (soap), and energy (scrubbing)

• Hot air, sanitizer, and towel

• Cold water, sanitizer, and storage

What type of water must be used for cleaning in a foodservice setting?

• Rainwater

• Recycled washing water

• Potable (approved) water

• Salt water

What water temperature is recommended on cleaning agent labels and mentioned in the video?

• 32°F

• 110°F

• 212°F

• 50°F

Why should wash water be changed frequently?

• It cools down too fast

• Soap makes water freeze

• It becomes less effective as it accumulates food particles and soil

• It increases sanitizer concentration

Which items must be cleaned and sanitized?

• Only plates and glasses

• All food-contact surfaces including cutting boards, utensils, work tables, and flatware

• Only cooking equipment

• Only dining room tables

What is the recommended practice for drying sanitized dishware to avoid re-contamination?

• Wipe with a shared towel

• Air dry

• Dry with a used cloth

• Put towel back into the sanitizer bucket