Question: Cleaning and Sanitizing
Answer: Food can easily be contaminated if you don't keep your facility and equipment clean and sanitized.
==================================================
Question: CLEANERS
Answer: Cleaners must be stable, non-corrosive and safe to use. Follow these guidelines:
-Follow manufacturer's instructions carefully
- Do NOT use one type of cleaner in place of another unless intended use is the same.
==================================================
Question: SANITIZERS
Answer: Food-contact surfaces surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals.
~Heat Sanitizing - the water must be at least 171℉. The items must be soaked for at least 30 seconds.
~Chemical Sanitizing - tableware, utensils, and equipment can be sanitized by soaking them in a chemical sanitizing solution. OR you can rise, swab, or spray them with sanitizing solution.
-Three common types of chemical sanitizers are chlorine, iodine, and quaternary ammonium compounds, or quats. Chemical sanitizers are regulated by state and federal environmental protection agencies.
==================================================
Question: SANITIZER EFFECTIVENESS
Answer: Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, temperature, contact time, water hardness, and pH
Concentration - sanitizer solution is a mix of chemical sanitizer and water. The concentration of this mix- the amount of sanitizer to water - is critical. Concentration is measured in parts per million (ppm)
Temperature - the water in sanitizing solution must be the correct temperature. Follow manufacturer's recommendations.
Contact time - for a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. It must be in contact with the solution for at least 30 seconds.
Water hardness - water hardness can affect how well a sanitizer works. Water hardness is the amount of minerals in your water.
pH - Water pH can also affect a sanitizer.
==================================================
Question: HOW TO AND WHEN TO CLEAN AND SANITIZE
Answer: All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. Any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
==================================================