Quick Answer: What Are The 4 Categories Of Sanitizing?

What are the 7 steps in the 7 step cleaning process?

Upon reentering the room, clean PPE must be worn.Step 1: Remove general waste.

Step 2: High dust.

Step 3: Clean & disinfect all flat surfaces.

Step 4: Clean & Disinfect restroom.Step 5: Dust Mop floor: …

Step 6: Stock supplies and perform final inspection: …

Step 7: Wet Mop floor:.

What is the correct way to do cleaning and sanitizing?

Cleaning and sanitizingScrape away leftover food on the dishes and utensils.Clean the dishes and utensils in the first sink with soap and warm water.Rinse the dishes and utensils in the second sink with clear, clean water.Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.More items…

What is basic cleaning?

Basic Clean Routine So, what does a basic clean include? Regular, basic stuff. Bathrooms: cleaning toilets, bathtubs, sinks, and the vanities. Kitchen: cleaning the sink, and wiping the countertops down. It’s going to be sweeping and mopping the floors and emptying the trash in all the rooms of the house.

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

What is the difference between cleaning and sanitizing?

1. Know the difference between cleaning, disinfecting, and sanitizing. Cleaning removes germs, dirt, and impurities from surfaces or objects. … Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements.

What is the correct order for cleaning and sanitizing?

Sanitize,Wash,Rinse,Air-dry.

What are the 4 categories of cleaning agents?

There are four main types of cleaning agents used in commercial kitchens:Detergents.Degreasers.Abrasives.Acids.

What are the general principles of cleaning?

There are two basic principals in all cleaning; pH and physical removal. Physical removal is one of the best microbial decontamination processes. It lessens the numbers of pathogens from all surfaces as well as removes the food sources that aide in their growth.

What is used in cleaning and sanitizing kitchen tools and utensils?

Dishes and cooking utensils Rinse in clear water after washing. Place items in a wire basket or other container and immerse them in a sanitizing solution. The sanitizing solution is prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm water.

What is the 4 step sanitizing process?

4 Steps to Cleaning & Sanitizing Tables Clean the surface with an appropriate cleaner. After cleaning, thoroughly rinse the surface with clean water. Apply a sanitizing solution to the surface. You can use a quat-based or chlorine-based sanitizer. … Allow the sanitizer to air dry on the surface.

What is an acceptable sanitizing method?

What is an acceptable sanitizing method and contact time for a food contact surface. Soak the item in a chlorine solution for 7 seconds. If food contact surfaces are in constant use, how often must they be cleaned and sanitized. Every 4 hours.

What is the cheapest chemical sanitizer?

Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers. Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive.

What are the types of sanitizing?

There are three acceptable types of sanitizer solutions for use in a food establishment.Chlorine (Bleach)* Concentration: 50 to 100 ppm. Chlorine based sanitizers are the most commonly used sanitizers. … Quaternary Ammonia (QUAT, QAC) Concentration: Per manufacturer’s instruction. … Iodine. Concentration: 12.5 to 25 ppm.

What are the sanitizing solution times?

Rinse thoroughly in warm water. Soap/detergent residue and organic matter (food/soil) even in small amounts reduces the effectiveness of the sanitizing solution. Immerse in a solution of one teaspoon of liquid chlorine bleach to one gallon of water for at least one minute (60 seconds).

What are the 2 types of sanitizing?

Equipment and surfaces must be thoroughly clean and free of soil for sanitizers to work properly. The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.