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Why keep chemicals in original containers?
Sanitizers only work on clean surfaces
Why clean the inside of coolers and freezers often?
Why keep sanitizer test kits available?
Why keep chemicals away from food and food-contact surfaces?
Why measure sanitizer with test kits?
Why keep raw meat wiping cloths separate?
Why follow manufacturer’s instructions for cleaners?
Why cover equipment surfaces until use?
Why must surfaces be air-dried after sanitizing?
What does pH affect in sanitizing?
Why store chemicals in labeled containers?
Why should wiping cloths be stored in sanitizer solution?
Example of sanitizing
Why clean walls and ceilings regularly?
Why clean nonfood-contact surfaces?
Why clean measuring tools after each use?
Why throw away food touched by chemicals?
Hot water can sanitize dishes in a three-compartment sink
Why measure sanitizer concentration?
Why must food-contact surfaces be cleaned and sanitized often?
Why clean and sanitize equipment after each task?
Why post cleaning instructions near equipment?
Why keep chemicals below food and utensils?
Tool for checking dishwasher surface temperature
Example of contact time
Why clean up spills in coolers and dry storage right away?
Too weak or strong sanitizer won’t work properly
Why not dump mop water in hand sinks?
Why ensure cleaning chemicals are approved for foodservice use?
How can poor cleaning cause cross-contamination?
Why clean garbage containers often
Why provide simple instructions for cleaning tasks?
Why not towel-dry sanitized items?
Why wash, rinse, and sanitize before preparing an allergen-safe meal?
Example of monitoring cleaning program
Example of cross-contamination prevention
Why store linens in clean, dry areas?
Regular cleaning prevents buildup of pathogens
How does sanitizer strength affect food safety?
Example of clean-in-place
Keeping thermometer cases clean
Rinsing alone is not enough
Why store glasses upside down?
Why schedule major cleaning after closing?
Why clean and sanitize utensils between uses?
Example of procedure for vomit cleanup
Why provide a clock with a second hand near sink?
Why separate cleaning tools for restrooms from those used in kitchens?
Why supervise daily cleaning routines?
Why let surfaces air-dry?
Labels keep staff safe when using chemicals
Why store cleaning tools and chemicals in a designated area?
Why clean trays and carts daily?
Why sanitize after cleaning?
Chemicals like cleaners and sanitizers can contaminate food
Why post cleaning schedules for all areas?
Why must utensils be air-dried after washing?
Labels help ensure chemicals are used correctly
Why must the water in dish machines reach the correct temperature?
Example of chemical relabeling
Why label sanitizer spray bottles?
Example of corrective action
Keep wiping cloths in sanitizer solution between uses
Why use a master cleaning schedule?
