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Chapter 10 - Cleaning vs. Sanitizing.

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