Cleaning and Sanitizing Flashcards

What is the recommended approach for cleaning up a blood or bodily fluid spill in a food area?

Answer: Isolate the area, wear PPE, apply approved disinfectant, clean thoroughly, sanitize surrounding surfaces, and properly dispose of contaminated materials

Blood and bodily fluid spills require a specific protocol: PPE for the cleaner, approved disinfectant (not regular sanitizer), thorough cleaning of the area and surrounding surfaces, and proper disposal of contaminated materials in sealed bags.

Why must food handlers label all spray bottles and containers of cleaning chemicals?

Answer: To prevent accidental use of chemicals in food and to ensure the correct chemical is used for each task, preventing dangerous mixtures

Unlabelled chemical containers create risks of accidentally using a chemical in food or mixing incompatible chemicals. Every container must be clearly labelled with the product name and concentration for safety and regulatory compliance.

What is the advantage of using iodine-based sanitizers in food service?

Answer: Iodine sanitizers are effective across a wide pH range, provide a visible colour indicator (amber) for concentration estimation, and are less irritating to skin than chlorine

Iodine-based sanitizers (iodophors) work across a wider pH range than chlorine, their amber colour provides a visual indicator of presence (though test strips are still required for precise concentration), and they are generally less irritating to skin.

When cleaning equipment, why is it important to follow the manufacturer's cleaning instructions?

Answer: Using incorrect chemicals or methods can damage equipment, leave chemical residue that contaminates food, or reduce sanitizing effectiveness

Each piece of equipment may have specific materials and components that react differently to cleaning chemicals. Wrong chemicals can corrode surfaces, leave residues, or not effectively clean. Following manufacturer instructions ensures safety and longevity.

What is the proper procedure for cleaning and sanitizing a food thermometer?

Answer: Wash the probe with hot soapy water, rinse with clean water, sanitize with an alcohol swab or approved sanitizer, and allow to air dry

Thermometer probes must be cleaned and sanitized between each use to prevent cross-contamination. Wash with hot soapy water, rinse, and sanitize with an alcohol swab or approved sanitizer. This is especially critical between raw and ready-to-eat foods.

What environmental factor in a food premises promotes microbial growth on surfaces and why does this relate to cleaning?

Answer: Moisture and humidity — standing water and damp surfaces provide ideal conditions for bacterial growth, making thorough drying an essential part of cleaning

Moisture is one of the key requirements for bacterial growth. Standing water, damp surfaces, and high humidity create ideal breeding grounds for bacteria and mould. Proper drainage, drying, and ventilation are critical components of effective cleaning.