Aerosolized vomit particles can travel up to ____ feet.

Removal of food or dirt residue

Reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels

A surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash

Any surface touched by clean or dirty hands

Period of time sanitizer must be in contact with a surface to work properly

Heat or chemical that destroys pathogenic microorganisms to safe levels

Cleaning is like __________ and sanitizing is like __________.

You should always towel dry your dishes.

Which step is NOT in the 5-Step cleaning process?

Which area/item needs to be sanitized as well as cleaned?

Which area/item does NOT need to be sanitized?

Clean at least every ____ hours.

To sanitize with hot water, the water must reach ___ degrees.

Wiping cloths cannot be stored ___________.

Replace sanitizer bucket solution _____________.

When cleaning electrical equipment, never ______________.

Never mix cleaning __________.

After using chemicals, you should ____________.