What surfaces must be cleaned and sanitized?

All surfaces including walls, storage shelves, and garbage containers in a foodservice operation must be cleaned and rinsed. However, food contact surfaces, such as pots, pans, cutting boards, and utensils must be cleaned and sanitized. The two work hand in hand in effectively preventing the risks of foodborne illness.

When should contact surfaces be cleaned and sanitized?

Clean and sanitize items after each use and before food handlers start working with a different type of food. Also, clean and sanitize utensils and equipment after food handlers are interrupted during a task and the items may have been contaminated. If items are in constant use, clean and sanitize every four hours.

When should you clean and sanitize surfaces quizlet?

All surfaces should be cleaned and rinsed. Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.

Which surface must be cleaned and sanitized Servsafe?

Any surface that touches food, such as knives, stockpots, cutting boards, and prep tables, must be cleaned and sanitized.

What are the 4 times that the work surface has to be cleaned and sanitized?

Cleaning and Sanitizing

Which surface must be cleaned and rinsed but not to be sanitized?

All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized. Scrape or remove food bits from the surface.

What should food surfaces be cleaned with?

Effective cleaning must occur before sanitising, as sanitisers may not work as well if the food contact surface or utensil has not had all visible contamination removed. Cleaning is often achieved with detergent, water and agitation, with the visible dirt and detergent then rinsed and removed with clean water.

When must a knife be cleaned and sanitized?

You must clean and sanitize your knife before you use it to cut a different piece of food. Even if you use one knife for a specific task, such as scaling fish, always clean your knife immediately after use.

Which of the following must be worn when working around food and food contact surfaces?

Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.

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

All food-contact surface must be cleaned and sanitized correctly. For cleaning and sanitizing to be effective, it must follow this process: (1) Remove food bits or dirt on the surface; (2) Wash the surface; (3) Rinse the surface; (4) Sanitize the surface; (5) Allow the surface to air dry.

How do I clean and sanitize kitchen knives?

Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.

When cleaning a work surface What should you do first?

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.

Which of the following are the ways to sanitize surfaces and equipment in the kitchen?

Wash thoroughly with hot soapy water. Scour any unpolished surfaces, such as the insides of pans, with soapy steel wool pads. However, do not scour plated aluminum surfaces because it might remove the finish. Sanitize in a bleach solution (1 tablespoon unscented chlorine bleach per gallon of warm, not hot, water).

Can a dish be cleaned but not sanitized sanitized but not clean?

Sanitizing can help prevent disease transmission, contamination and/or spoilage. Sanitizing, however, is not a substitute for cleaning. In addition, a sanitized surface is not sterile or completely free of bacteria.

What is cleaning and sanitizing?

Cleaning – removes dirt, dust and other soils from surfaces. Sanitizing – removes bacteria from surfaces. Disinfecting – kills harmful bacteria and viruses from surfaces. Sterilizing – kills all microorganisms from surfaces.

How should a prep table be cleaned and sanitized?

What parts of the kitchen must be cleaned regularly?

Why is it important to clean work surfaces?

Worktops. It's very important to keep worktops and chopping boards clean because they touch the food you are going to eat. If they aren't properly clean, bacteria could spread to food and make you ill.

How do you clean white surfaces?

A soft cotton cloth dampened with warm water is usually sufficient. If more thorough cleansing is required, use a solution of mild dishwashing liquid mixed with warm water. After cleaning, wipe all surfaces with a clean, damp cloth. Dry immediately using another soft, clean cloth.

How often should you sanitize countertops?

Whether you try to clean your kitchen daily or wait closer to a week, keeping your counters sanitized is essential. From what we found, it's best to disinfect kitchen counters every two to three days, or at least a few times per week.

How do you clean white kitchen surfaces?

Composite. Wipe down with a damp cloth and washing up liquid. Remove any limescale marks with Bar Keepers Friend or scouring pad and paste of bicarbonate of soda. Wipe with a damp cloth and washing-up solution or anti-bacterial spray.

How do you clean and sanitize a refrigerator?

Wipe the inside of the empty refrigerator with hot, soapy water, then wipe with clean water to rinse off soap. Dry with a clean towel. DON'T FORGET TO WIPE INSIDE THE DOORS AND ANY DRAWERS THAT CANNOT BE REMOVED. USE A SOLUTION OF 1 TABLESPOON OF LIQUID BLEACH IN 1 GALLON OF WATER TO SANITIZE YOUR REFRIGERATOR.

Why do we need to clean and sanitize kitchen tools and equipment?

Sanitizing prevents pathogens from spreading to your food.

One of the main reasons why you need to sanitize your tools is to prevent pathogens such as viruses, bacteria, and molds from spreading to your food. When you use your tools to prepare raw food, pathogens from the raw food transfer to your tools.