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Chapter 10 - Cleaning vs. Sanitizing.
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How should you store utensils?
Handle UP
Height in which equipment must be stored off the a work table
4 inches
Height in which supplies must be stored off the floor
6 inches
Cleaning and sanitizing: 5th Step
Air Dry
Cleaning and sanitizing: 4th Step
Sanitize
Cleaning and sanitizing: 3rd Step
Rinse with CLEAN water
Cleaning and sanitizing: 2nd Step
Wash with detergent
Cleaning and sanitizing: First Step
Scrape or remove food into trash can
Cleaning and sanitizing stationary equipment: First Step
Unplug Equipment
Test Kit
Check concentration of sanitizing solution
Sanitizing
To remove microorganisms from surface areas
Cleaning
Removing dirt or soil or grease from a surface
Sanitizer Effectiveness
ConcentrationTemperatureContact timeWater hardness and pH
Chemical Sanitizer
ChlorineIodineQuats
Heat Sanitizer
The water must be at least 171F°(77°C)Immerse the item for 30 seconds
Abrasive Cleaners
can scratch surfaces
Abrasive Cleaners
Baked-on food in pots and pansSoil on floors
Acid Cleaners
Used on mineral deposits and other soils alkaline cleaners cannot remove
Solvent Cleaners
Effective for burned-on grease
Heavy duty detergents
Used to remove aged or dried soil, wax, and baked-on grease
General-purpose detergents
Dawn dishwashing liquid
General-purpose detergents
Used to clean up dirty items
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