Safe Plates Module #5 PART 1 

 
CLEANING  VS.  SANITIZING 
the number of disease-causing
IS THE ________________________ 
removal of dirt or food   REDUCE  ______________________ 
microorganisms on equipment
  residence   and utensils to acceptable public
_________________________________  ________________________________ 
health levels.

IS LIKE __________________________ 
brushing teeth   IS LIKE ________________________ 
using mouthwash
 
CLEANING AND SANITIZING METHODS 
MANUAL PROCESS  MECHANICAL PROCESS  CLEAN FIXED EQUIPMENT 
Done in steps or with multiple Use a dish washing
●  
compartment sink ● machine
  ● Use
  a combination of manual
● Make sure sanitizer is mixed at correct
  according to and
concentration. in-place cleaning procedures.
● Use 5­Step Process ↓   manufacturer
instruction.
 
STEP  BRIEF DESCRIPTION 

1.PRE­FLUSH  PRE­SCRAPE / SCRUB 

2.  Wash  At water temp of 110

degrees.
To remove all remaining food and detergent
3.  Rinse  
residence.

4.  Sanitize   contact time.

At

5.  Air dry  Never towel dry.

 
CLEAN AND RINSE = HAND CONTACT SURFACES ex. ____________________________ 
Handles, Faucets, Switches, Trash
Containers
MUST ALSO SANITIZE = FOOD CONTACT SURFACES ex. _________________________ 
Prep-boards, utensils, tables,
machinery
 
WHEN TO CLEAN AND SANITIZE 
● Every
  4 hours.
●  
Before and after using equipment.
● When
  switching to a different food.
Anytime
●   there's a risk of
contamination.
 
USING CHEMICAL SANITIZERS ­  It is important to monitor the concentration of chemicals!!! 
 
Test Strips = paper strips used to _________________________________________________ 
monitor concentration of chemical sanitizer and
pH.
● Use
  the test strips specific to the
● chemical.
  away after expiration date.
Trow
● Keep
  away from water and sunlight.
 SAFE PLATES MODULE 5 PART 2 
Wiping Cloths  Sanitizer Buckets 

● Cloths for food spills should be kept  ● Cloths in­use for wiping counters and 
___________ and _______ 
clean dry equipment must be stored in a 
● Cloths for wiping surfaces in contact with  ______________________________ 
chemical sanitizer solution.
raw animal foods must be kept  ● Make sure solution is at the 
____________  
separate
______________________________ 
appropriate concentration.
● Wiping cloths & solution should not be 
● Launder or replace cloths daily 
stored on the ___________ or near 
floor
_______________ 
food. ● Replace solution if there is 
____________________ or 
visible soil
___________________in the buckets 
residue
 
 
WHEN STORING CHEMICALS (check off if correct) 
 
 Keep chemicals in original containers 
 If chemicals must be transferred to a new container, label the side with common name 
 Always leave lids off of chemical containers 
 Store chemicals away from food 
 Know where to find Safety Data Sheets 
 Store chemicals in same cabinet as food items 
 
HEAT TO SANITIZE 
What temperature must a surface reach for sanitation purposes?   ______________________ 
160 degrees.

What temperature must the water be when sanitizing manually?  ________________________ 
above 171
degrees.
How long should the water remain at this temperature?   ___________ _________ 
minimum 30 seconds

When sanitizing mechanically, hot water temperature is maintained by the dishwasher?  T   /   F  True
 
SAFETY PRECAUTIONS WHEN CLEANING AND SANITIZING (LIST AT LEAST 2) 
● Dry
  hands before cleaning electrical
equipment.
 
● Turn
  off power/safety/breaker
switch.
 
SAFETY PRECAUTIONS CONTINUED (LIST AT LEAST 2) 
● Do  not use chemical unless trained.
 
● Never
  mix chemicals together.