Water-soluble cleansing agents which combine with organic matters and dirt to make them more soluble.

Are used for floors, walls, and tables and other food contact surfaces.

May remove significant numbers of microorganisms, but they do not kill or eliminate them.

Any equipment or utensils which normally comes in contact with the food product like chopping boards.

A chemical substance or preparation for killing germs, designed for use especially on food processing equipment.

Can destroy or eliminate all types of microorganisms, including bacterial spores.

An important requirement of a food service establishments food safety program.

Are important activities in a food safety program.

Are two distinct operational process.

The physical removal or soil, organic matter, and food residues from surfaces of equipment and utensils or any food contact surfaces.

On the other hand , is the treatment of a surface that has been cleaned to reduce the number of disease-causing microorganisms to safe levels using heat and appropriate chemicals.

A top consideration when choosing a place to eat or shop for food

About the cleanliness of an operation are influenced by what they see inside and outside the establishment.

Highest in food establishment that are clean and bright and where quality food products are safely handled and displayed.

The two types of sanitizer ls commonly used in food establishment are?

Destroy disease causing organisms which may be present on equipment and utensils even after cleaning.

Not sterilization, because some bacterial spores and a few vegetative cells survive.

Much more efficient in killing microorganisms than dry heat.

Used in both manual and mechanical ware washing operations.

Are the most common methods used in food establishment.

Through steam and hot water requires energy and microorganisms can be destroyed with the correct temperature and optimum contact time together with dispensing method and equipment design.

Done in food service establishments to clean and sanitize kitchen wares and utensils in the absence of a dishwashing machine.

Must be trained on the use of proper cleaning and sanitizing procedures.