Cleaning and Sanitising

Domain 5 is short and highly testable. Two numbers do most of the work:

• Sanitiser concentration must match the manufacturer’s label — too weak is a failure, too strong is a chemical contamination risk.

• Contact time matters more than concentration. Most failures in the field are people wiping a sanitiser off in two seconds.

Three-compartment sink order: wash, rinse, sanitise. Air dry — never towel dry.

For a chlorine sanitiser, the classic exam numbers are 50-99 ppm for food-contact surfaces, with the water at least 75 F (24 C) when the sanitiser is mixed in a sink.

Also worth memorising: clean before you sanitise. A sanitiser applied to food soil is not sanitising anything.

Practice the numbers and the sequence: FoodSafe Prep.