Process that reduces pathogens on a surface to safe levels.

Chemicals that remove food, dirt, rust, stains, minerals, and other deposits; cleaners include the

following four groups: detergents, degreasers, delimers, and abrasive cleaners.

Cleaners that are either general purpose or heavy duty; general-purpose detergents remove fresh dirt

and can be used on almost anything, whereas heavy-duty detergents remove wax, dried-on dirt, and baked-on

grease.

Cleaners that dissolve grease and work well where grease has burned on, such as on oven doors

and range hoods.

Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove; for example, they

are designed to clean scaling (mineral deposits such as those left by hard water), rust stains, and tarnish.

Cleaners with a scouring agent that helps scrub hard-to-remove dirt; dishwashers often use

abrasive cleaners to remove baked-on foods in pots and pans.

The amount of time that items being sanitized must be immersed in the sanitizing solution; the

contact time depends on the type of sanitizer being used.

All foodservice employees who either handle food directly or work with the surfaces that the food will touch.

A system that organizes all of the cleaning and sanitizing tasks in the kitchen; restaurant and foodservice managers with the most effective cleaning programs focus on three things: (1) creating a master cleaning schedule, (2) training staff to follow the cleaning schedule, and (3) monitoring the program to make sure it works