Sanitizing is done using heat, radiation or chemicals.

In abrasive cleaners, if this is not properly cleaned, food that comes into contact with these surfaces could become contaminated.

Steam, hot water and hot air are the cleaning agents.

Chlorine, iodine, or quaternary ammonium are the chemicals that can be used in sanitizer testing.

Before you sanitize the item, you must first wash it properly.

Cleaned items must be exposed to the temperature of 165oF (74oC) for at least 30 seconds.

The three factors that must be considered in chemical sanitizers are concentration, temperatures, and contact time.

Cold water is the most common method used in restaurants.

Detergents are also called degreasers.