Ch.10 Cleaning & Sanitizing

ServSafe Chapter 10

Cleaning VS. Sanitizing:

Cleaning, Is romoving food & other dirt from a surface


Sanitizing, is reducing pathogens on a surface to safe levels

There are 2 ways to SANITIZE:

HEAT= how water (171 degrees F) for 30 seconds

CHEMICALS=sanitizers intended for restaurant use

Chemical Sanitizing:

Food - Contact surfaces can be sanitized by either

Soaking them in a sanitizing solution, Rinsing, swabbing, or spraying them with a sanitizing solution

Sanitizer Effectiveness:

  • Concentration, Sanitizers should be mixed with water to the correct concentration


NOT ENOUGH, sanitizer may make the solution weak and unless

TOO MUCH, sanitizer may make the solution too strong, unsafe, and corrode metal


  • Check concentration with a test kit

Make sure it is designed for the sanitizer used

Check the concentration often


How and When to Clean and Sanitize:

  1. Scrape or remove food bits from the surface
  2. wash surface
  3. Rinse surface
  4. sanitize surface
  5. Allow Air-Dry surface

3 Compartment Sinks steps for Cleaning and Sanitizing:

  1. Rinse, Scrape, or soak items before washing them
  2. Wash items in the first sink
  3. Rinse items in the second sink
  4. Sanitize items in the third sink
  5. Air-Dry items on a clean and sanitized surface

Chapter 10 questions:

  1. Which Thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine

Answer: Maximum Registering


2. What is sanitizing?

Answer: Reducing pathogens to safe levels


3.What should be done when throwing away chemicals?

Answer: Follow label instructions and regulatory requirements