Food contact surfaces that retain their existing qualities under normal use are considered what

Cleaning and sanitizing food contact surfaces is one of the most important steps to prevent foodborne illness. Food residues on food contact surfaces and equipment can provide an ideal environment for the growth of disease-causing bacteria. If food contact surfaces are not cleaned properly, bacteria may multiply to dangerous levels. 

Food contact surfaces are defined as any surface that touches food such as knives, stockpots, and cutting boards. Effective cleaning and sanitation of food contact surfaces serves two primary purposes. The first being to reduce the chances of contaminating safe food during preparation, storage, and service by removing bacteria and other microorganisms. Secondly, it minimizes the chances of transmitting disease organisms to the consumer.

Four simple steps to cleaning and sanitizing

  1. Clean the surface
  2. Rinse the surface
  3. Sanitize the surface
  4. Allow the surface to air-dry

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 to sanitize food contact surfaces

Dishwashing machines

Tableware, glassware and small kitchen tools can be used in a dishwashing machine. A dishwashing machine can sanitize by using either hot water or a chemical sanitizing solution. 

High-temperature dish washing machines use hot water clean and sanitize. The temperature of the final sanitizing rinse in a dishwashing machine must be at least 180℉ to properly ensure the food contact surfaces have been disinfected. For stationary rack, single temperature machines, water temperatures must be at least 165℉, and the dishwasher must have a built-in thermometer to check water at the manifold where the water sprays into the tank. 

Chemical sanitizing machines can clean and sanitize items at much lower water temperatures and are dependent on the machine’s design and manufacturer. 

Three-compartment dishwashing sinks 

Larger kitchen items are often cleaned in a three compartment sink.  Rinse, scrape, or soak all items before washing them in a three-compartment sink. 

Take these steps to sanitize food contact surfaces in a three-compartment sink:

  1. Wash items in the first sink in a detergent solution that is at least 110°F
  2. Rinse items in the second sink by immersing or rinse them in clean water or by spraying them off with the kitchen sprayer
  3. Immerse items in the third sink in hot water at or above 171°F, or in a properly prepared chemical sanitizing solution
  4. Air-dry all cleaned and sanitized items before storage

Stationary Equipment

Equipment manufacturers typically provide instructions for properly cleaning and sanitizing stationary equipment; but in general, follow these steps:

  • Unplug the equipment
  • Take off any removable parts and wash, rinse, and sanitize them by hand
  • Scrape or remove food from equipment surfaces
  • Wash equipment surfaces with a cleaning solution and proper cleaning tool (e.g. nylon pad or cloth towel
  • Rinse equipment surfaces with clean water
  • Sanitize equipment surfaces
  • Allow all surfaces to air dry and then put the unit back together

a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roastbeef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meatis then put back on the slicer to continue slicing. what is the most serious risk of this procedure?Time and Temperature abuse24.At the end of a shift, food handlers should place soiled aprons in a Clean laundry bag25.A food handler in a self service area should make sure cold food is 41 degree or below26.At receiving, food that has undergone time-temperature abuse should be sent back to thesupplier. › serve-safe-study-guide-flash-cards

Food contact surfaces that retain their existing qualities under normal use are considered what

From a sanitary design perspective, food contact surfaces should be smooth, impervious, free of cracks and crev- ices, non-porous, non-absorbent, non- contaminating, non-reactive, corrosion resistant, durable, and cleanable (24).

Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.

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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.Mar 31, 2013

Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.

Remove food from the surface, wash, rinse sanitize, and air-dry.

Wash in the first sink in water 120º F. Rinse in the second sink using clear potable water at 120º F. Sanitize in the third sink by immersing items in hot water (complete immersion) 170º F for 30 seconds or in a chemical sanitizing solution at a minimum of 75º F. for one minute at the correct concentration.

Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.

What does the food worker need to do to prevent cross-contamination? Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. Germs can be spread even by healthy food workers.

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As a food handler/employee it is important to remember that all food-contact surfaces must be washed, rinsed and sanitized after each use to remove the germs that can cause the public or employees to get sick. Remember that even though surfaces look clean, they still may have germs you cannot see.

Food must be stored in ways that prevent cross-contamination. Store all items in designated storage areas. Store items away from walls and at least six inches (15 centimeters) off the floor. Store single-use items (e.g. a sleeve of single-use cups) in original packaging.

Store raw meat, fish and poultry on the lower shelves of the refrigerator. Store unwashed food or raw food away from ready-to-eat food. Wash your hands between handling raw meat and foods that will not be cooked before eating.

To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.


ready-to-eat food. Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry.

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Hands should be washed as often as necessary and always: Before starting work. Before handling cooked or ready-to-eat food. After handling or preparing raw food.

You should obviously wash your hands before and after handling raw foods, and after using the restroom. Also wash your hands after sneezing or coughing, and after eating, drinking, smoking, or using tobacco.

Where should you wash your hands before preparing food? At a hand-wash sink that has warm water, soap and paper towels.

As per the Food Code, all food handlers are required to wash their hands on a sink that is dedicated to handwashing only. Other sinks may be present in a kitchen area such as for janitorial operations, food preparation, and handwashing.Apr 21, 2022

1) Before you touch anything used to prepare food. 2) Before you touch food that will not be cooked. 3) Before you put on latex-free gloves.

If you still have questions like the ones below, please contact us for answers:


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