Table of Contents
- 1 When should you clean and sanitize food contact surfaces?
- 2 Why is it important to clean and sanitized contact food surfaces?
- 3 What are two ways to sanitize surfaces?
- 4 What are two applications used to sanitize food contact surfaces?
- 5 What is cleaning sanitizing and disinfecting?
- 6 What is one way that food should never be thawed?
When should you clean and sanitize food contact surfaces?
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.
Why is it important to clean and sanitized contact food surfaces?
Proper cleaning and sanitizing practices are critical in preventing bacteria that can cause foodborne illness. Cleaning and sanitizing food contact surfaces is one of the most important steps to prevent foodborne illness. If food contact surfaces are not cleaned properly, bacteria may multiply to dangerous levels.
What is the proper way to clean and sanitize a food contact surface you just used?
The Correct Order for Cleaning Food Contact Surfaces
- Clean the Food Contact Surface. To begin cleaning, wipe the surface clean of any visible debris.
- Rinse the Area. Next, rinse the area with potable water.
- Sanitize the Surface. Sanitizing involves reducing any bacteria to a safe level with chemicals or heat.
When should food contact surfaces be cleaned and sanitized quizlet?
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.
What are two ways to sanitize surfaces?
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.
What are two applications used to sanitize food contact surfaces?
The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals. Their application standards, as defined in the 2009 Food Code, are as follows: Heat.
What are the 3 methods of sanitizing?
There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
What is the difference between clean sanitize and disinfect?
Know the difference between cleaning, disinfecting, and sanitizing. Cleaning removes germs, dirt, and impurities from surfaces or objects. Cleaning works by using soap (or detergent) and water to physically remove germs from surfaces. Disinfecting kills germs on surfaces or objects.
What is cleaning sanitizing and disinfecting?
What is one way that food should never be thawed?
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
At what point is a sanitized surface no longer sanitized?
Water temperature must be at least 180°F, but not greater than 200°F. At temperatures greater than 200°F, water vaporizes into steam before sanitization can occur. It is important to note that the surface temperature of the object being sanitized must be at 160°F for a long enough time to kill the bacteria.
What is the difference between a sanitizer and a disinfectant?
Sanitizing kills bacteria on surfaces using chemicals. It is not intended to kill viruses. Disinfecting kills viruses and bacteria on surfaces using chemicals. Yes, EPA registers products that disinfect.