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