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