Good Cleaning, Sanitizing, and Disinfecting Practices
Do You Know?
…That cleaning reduces germs, dirt, and impurities from surfaces or objects?
…That sanitizing lowers the number of germs on surfaces or objects to a level that is considered safe by public health standards or requirements?
…That disinfecting (after cleaning) kills germs on contact on hard, nonporous surfaces?
… That equipment and areas that are likely to be contaminated by harmful microorganisms must be cleaned, sanitized, and/or disinfected frequently throughout the work period?
…That sanitizing can be done by using very hot water, steam and/or chemical sanitizers?
Overview / Objectives
This module presents good cleaning, sanitizing, and disinfecting practices that you must follow to help keep food safe.
After completing this module, you will be able to:
- Define and distinguish cleaning, sanitizing, and disinfecting.
- Identify when you should clean, sanitize, and/or disinfect.
- Explain how to clean and sanitize dishes and utensils properly.