Cleaning and sanitising food premises and food equipment Cleaning and sanitising Utensils, equipment and food contact surfaces must be kept in a clean and sanitary condition. Food businesses must ensure eating and drinking utensils and food contact surfaces of equipment: are clean Manual Warewashing in a 3-Basin Sink Step 1 — Scrape off food residue and pre-soak when necessary to remove additional food particles. Step 2 — Wash the dishware with hot water (at least 110° F) and the appropriate amount of detergent (follow directions) in the first basin. Make sure all food particles have been removed and change water frequently. T F 2. After cleaning and sanitizing items in a three-compartment sink they must be wiped dry with a clean towel. T F 3. A test kit should be used to check the concentration of a chemical sanitizer in a three-compartment sink. EXERCISE MULTIPLE CHOICE 1. The third step of the five steps for cleaning and sanitizing is to Cleaning/Sanitizing/Disinfecting Guidelines for Specific Items/Areas (PDF) Chart that shows different items and areas, when and how often they need to be cleaned, sanitized or disinfected. Checklist for Choosing a Disinfectant other than Bleach (PDF) A chart helping choose a disinfectant product. The three sink method is the manual procedure for cleaning and sanitizing dishes in commercial settings. Rather than providing additional workspace to perform the same function, the three compartments allow kitchen staff to wash, rinse, and sanitize dishes. Each step has its own set of rules and requirements. Cleaning And Sanitizing Pots And Pans Terms in this set (73) Cleaning Removes food and dirt from a surface sanitizing Reduces pathogens on a surface to safe levels. If food-contact surfaces are in constant use, how ofter must they be cleaned and sanitized? Every 4 hours Sanitation prep Remove production supplies from the room All ingredients, food products, packaging materials, etc. Empty & remove garbage and scrap containers Purge process lines Empty drain baskets by dedicated personnel Remove all equipment that cannot get wet Lock-out tag-out equipment to be cleaned Follow plant procedures for LOTO Turn off and unplug equipment before cleaning. Remove food and soil from under and around the equipment. Remove any detachable parts. Manually wash, rinse, and sanitize detachable parts, or run them through the dishwashing machine. Wash and rinse all other food-contact surfaces that you cannot remove and then wipe or spray them with a properly How and When to Clean and Sanitize Any surface that touches food, such as knives, stockpots, cutting boards, and prep tables, must be cleaned and sanitized. To clean and sanitize a surface, follow these steps. 1 2 Scrape or remove food bits from the surface. Wash the surface. 3 4 Rinse the surface. Sanitize the surface. 5 Allow the surface to CLEANING AND SANITIZING I. CLEANING Cleaning is a process which will remove soil and prevent accumulation of food residues which may decompose or support the growth of disease causing organisms or the production of toxins. Listed below are the five basic types of cleaning compounds and their major functions: 1. Instead of a rinse, thoroughly wipe down the equipment using pads, brushes or dry lint-free towels with a cleaning solution that is suitable to use on food contact surfaces. Use lint-free towels to dry all surfaces. Alcohol-based wipes and other solvents tha