When should you clean and sanitize food contact surfaces?

When should you clean and sanitize food contact surfaces?

When to clean and sanitize food contact surfaces

• After usage.
• Before foodhandlers start working with a different type of food.
• Any time food handlers are interrupted during a task and the items being used may have been contaminated.
• After four hours if items are in constant use.

How do you sanitize food contact surfaces?

The Correct Order for Cleaning Food Contact Surfaces

1. Clean the Food Contact Surface. To begin cleaning, wipe the surface clean of any visible debris.
2. Rinse the Area. Next, rinse the area with a separate cloth.
3. Sanitize the Surface. Sanitizing involves killing any bacteria with chemicals or heat.

Why do we use sanitizers on food contact surfaces?

by the Bureau of Chemical Safety (BCS), Food Directorate, and Health Canada. a sanitizer for food contact surfaces include: effectiveness at reducing microbial contamination in specific conditions, cost, ease of application, need for rinsing, toxic/irritating properties, and compatibility with locally available water.

What is the purpose of sanitizing a food contact surface quizlet?

reduces pathogens on a surface to safe levels. Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals. One way to sanitize items is to soak them in hot water.

What should food contact surfaces be?

11.4. All food contact surfaces must be smooth, non-porous and easily cleanable (Holah and Thorpe, 1990) and free from large, randomly distributed irregularities such as pits, folds and crevices.

What is food contact surfaces?

Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.

When sanitizing a food contact surface What is the first step in the process?

Step 1: Scrape and rinse the surface to remove gross soil (food, debris, etc.). Pre-soak, if necessary. Step 2: Wash items with the proper cleaner. Use hot water (at least 110°F) and detergent to remove and suspend soils.

What does sanitizing do quizlet Servsafe?

Sanitizing reduces pathogens on a surface to safe levels.

What is an approved sanitizer for food service?

Chemicals. Chemicals approved as sanitizers for food-contact surfaces in retail/foodservice establishments are chlorine, iodine and quaternary ammonium.

What surfaces should sanitizers be used on?

Disinfectants kill bacteria and viruses, and should be used on a visibly clean surface. They do not work effectively if the surface is covered in grease or visible dirt.

What sanitizers can be used with food contact surfaces?

Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.” These products are available in different forms and concentrations.

What is the difference between cleaning and sanitizing in food safety?

The sanitizing step is a mandated part of most state and federal food safety protocols for food contact surfaces. Sanitizers merit more scrutiny than cleaners in an organic process because some sanitizers are designed to leave a faint anti-bacterial residue on food contact surfaces.

How do I choose the best food sanitizer?

Use sanitizers that are approved for use on food contact surfaces based on the label information. The manufacturer is a good resource when determining whether a specific sanitizer is safe for your operation. Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.”

What to do if food is not sanitized properly?

Sanitize food contact Surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly. 3. In a 3-compartment sink: • Drain and refill compartments periodically and as needed to keep the water clean.