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Serv Safe Chapter11

Cleaning and Sanitizing

To clean a surface: clean surface, rinse surface, sanitize surface and allow to air dry
To remove bits of baked cheese from a pot use Abrasive cleaner
Clean a grill backsplash Degreaser
Remove minerals deposits from a steam table Delimer
Wash a kitchen wall with Detergent
What is sanitizing reducing pathogens to safe levels
If food contact surfaces are in constant use, how often must they be cleaned and sanitized Every 4 hours
To make a sanitized spray onto food contact surface, what make is safe to use test the solution with a sanitizer test kit
Foodservice mangers can check which chemicals sanitizers are appropriate for their operations? Check with local regulatory authority
How should chemicals be thrown away Follow label instructions and any regulatory requirements
Material Safety Data Sheets MSDS should be kept so employees can access them
Flatware and utensils that have been cleaned and sanitized should be stored with handles facing up
What is the correct way to clean and sanitize a prep table Wash, rinse, sanitize air dry
Created by: pklein