Quick Answer: What Is The Correct Order For Cleaning And Sanitizing Food Contact Surfaces?

What are the 5 steps to clean and sanitize a surface?

Steps To Clean & Sanitize Surfaces Clean the surface with an appropriate cleaner.

After cleaning, thoroughly rinse the surface with clean water.

Apply a sanitizing solution to the surface.

You can use a quat-based or chlorine-based sanitizer.

Allow the sanitizer to air dry on the surface..

What are the 2 methods of sanitizing?

Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water. When pumping it through equipment, the temperature should be maintained to at least 171 F.

What is the process of disinfection?

Disinfection is the process, which involves the elimination of most pathogenic microorganisms (excluding bacterial spores) on inanimate objects. • Chemicals used in disinfection are called disinfectants. Different disinfectants have different target ranges, not all disinfectants can kill all microorganisms.

What is the first stage of cleaning?

SAFETY POINT WHY? Cleaning needs to be carried out in two stages. First use a cleaning product to remove visible dirt from surfaces and equipment, and rinse. Then disinfect them using the correct dilution and contact time for the disinfectant, after rinse with fresh clean water if required.

What is the correct order for cleaning food contact surfaces quizlet?

What is the correct way to clean and sanitize a prep table? Remove food from the surface, wash, rinse sanitize, and air-dry.

What are the steps in a cleaning procedure?

Cleaning and disinfection generally consists of six steps:Pre-clean – remove excess food waste by sweeping, wiping or pre-rinsing.Main clean – loosen surface waste and grease using a detergent.Rinse – remove loose food waste, grease and detergent.Disinfection – kill the bacteria with disinfectant or heat.Final rinse – remove the disinfectant.Drying – remove all moisture.

What are the sanitizing solution times?

To Sanitize Dishes, Glassware, Utensils, Pots and Pans Immerse in a solution of one teaspoon of liquid chlorine bleach to one gallon of water for at least one minute (60 seconds). Air dry.

What makes a sanitizer effective?

Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, temperature, contact time, water hardness, and pH. Concentration Sanitizer solution is a mix of chemical sanitizer and water. … Too much sanitizer may make the solution too strong and unsafe.

What is the first step to cleaning and sanitizing a surface?

Step 1: Scrape and rinse the surface to remove gross soil (food, debris, etc.). Pre-soak, if necessary. Step 2: Wash items with the proper cleaner. Use hot water (at least 110°F) and detergent to remove and suspend soils.

What is the correct order for cleaning and sanitizing?

Sanitize,Wash,Rinse,Air-dry.

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

What is the major difference between cleaning and sanitizing?

There’s a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on that clean surface to safe levels. To be effective, cleaning and sanitizing must be a 4-step process.

What are the 7 steps of cleaning?

Upon reentering the room, clean PPE must be worn.Step 1: Remove general waste. … Step 2: High dust. … Step 3: Clean & disinfect all flat surfaces. … Step 4: Clean & Disinfect restroom.Step 5: Dust Mop floor: … Step 6: Stock supplies and perform final inspection: … Step 7: Wet Mop floor:

What can you use to clean food contact surfaces?

Utensils and equipment can be sanitized using heat or chemicals. If you use heat to sanitize, soak items in water at least 171˚F (77˚C) for at least 30 seconds. You can also run the items through a high-temperature dishwasher. If you use chemical sanitizers, rinse, swab or spray items with a sanitizing solution.