Cleaning and Sanitizing Food Contact Surfaces

What is the correct order of steps for preparing a food surface for sanitization, and what is the primary purpose of cleaning?

• Sanitizing, then cleaning; cleaning removes germs.

• Cleaning, then sanitizing; cleaning removes physical soils.

• Rinsing, then cleaning; rinsing removes oily residue.

• Cleaning, then rinsing; cleaning reduces bacteria.

Before washing a food surface with detergent, what initial step must be taken to ensure proper cleaning?

• Immediately apply sanitizer.

• Remove large food particles through soaking, scraping, or scrubbing.

• Rinse the surface with cold water.

• Air dry the surface completely.

To properly sanitize a food surface using regular strength chlorine bleach (5.25-6% sodium hypochlorite), what is the correct dilution ratio?

• 1 tablespoon per quart of water.

• 1 teaspoon per gallon of water.

• 1 teaspoon per quart of water.

• 1 cup per gallon of water.

How long does a mixed chlorine bleach sanitizing solution remain active and effective for use?

• One week.

• 24 hours.

• Until it changes color.

• Indefinitely if stored properly.

After applying a sanitizing solution to a food surface, what is the recommended next step?

• Immediately wipe the surface dry with a clean cloth.

• Rinse the surface with potable water.

• Allow the surface to air dry.

• Apply a second layer of sanitizer.