Rinse, Wash, Sanitize, Dry.

Scrape, Sanitize, Wash, Air Dry.

**Scrape/Pre-rinse, Wash, Rinse, Sanitize/Air Dry.**

Wash, Scrub, Disinfect, Store.

To kill all pathogenic bacteria.

**To remove detergent residues and food particles left after washing.**

To air dry the equipment before storage.

To pre-soak heavily soiled items.

On the top shelf near dry food items.

Next to cleaning cloths and sponges.

**In a separate, locked cabinet or designated area, away from food and food contact surfaces.**

Under the prep table for quick access.

Once at the beginning of the shift.

Once every six hours.

At the end of the shift only.

**At least once every four hours.**

**The concentration (PPM - Parts Per Million) of the chemical.**

The volume of water in the sink.

The color of the water.

The water pressure.

Wipe it dry with a clean cloth.

Rinse it with fresh, cold water.

Place it on the serving line.

**Allow it to air dry completely.**

Washing them with plain water after each use.

**Storing them in a bucket of approved sanitizing solution between uses.**

Leaving them on the counter to dry quickly.

Using the same cloth for both food and non-food surfaces.

To save time during the cleaning process.

Because the chemicals used are different colors.

**To prevent microbiological cross-contamination from the toilet area to the food preparation area.**

It is only a recommendation, not a rule.

**Regularly dismantling them and soaking in a hot degreaser solution.**

Wiping them with a dry cloth only once a month.

Spraying them with a general sanitizer daily.

Letting them collect grease to act as a barrier.

To save money on paper towels.

To ensure a shiny finish on the metal.

**Wiping can re-introduce contaminants and bacteria from the cloth/air.**

The sanitizer needs to be dried by a cloth to be effective.

A quick wash and rinse of all walls.

**Dismantling and cleaning fixed equipment (e.g., slicers, mixers) and cleaning behind them.**

Using only paper towels for all cleaning tasks.

Cleaning the dining area tables only.

Continue sanitizing, but for a longer time.

Just add more water to the solution.

Discard the items being sanitized.

**Add more concentrated sanitizer to the solution or prepare a new solution until the correct PPM is reached.**

**Reduce the number of microorganisms to a safe level.**

Make the surface look shiny.

Remove all visible dirt and grease.

Totally destroy all spores and viruses.

Only when it begins to smell bad.

**After the final cleaning of the day, and when visibly dirty or damaged.**

Once a week, regardless of use.

Before cleaning the floor drain.

**Maintaining a strict cleaning schedule and ensuring all garbage is removed and bins are covered.**

Keeping the kitchen slightly warmer.

Storing raw food on the floor to keep it cold.

Using strong, scented chemicals in all areas.

With the handles touching the food contact surface.

Stacked tightly together while still slightly wet.

**In a clean, dry location where food contact surfaces are protected from contamination (e.g., handles up).**

On the floor next to the dirty laundry bin.

The wall, because it is larger.

**The cutting board, because it is a food contact surface.**

Both require the same standard.

Neither requires sanitization.

Below $20^{\circ}$C ($68^{\circ}$F).

Between $40^{\circ}$C and $49^{\circ}$C ($104^{\circ}$F and $120^{\circ}$F).

Above $80^{\circ}$C ($176^{\circ}$F).

**At or above $43^{\circ}$C ($110^{\circ}$F).**

**Physical and microbiological cross-contamination between areas (e.g., raw food, ready-to-eat, floor, toilet).**

Chemical accidents.

Spills and slips on the floor.

Employee fatigue.

Pouring excess cooking oil down the drain.

Covering them completely with a heavy rug.

**Ensuring the drain cover/trap is properly replaced to prevent pest entry and odor.**

Leaving them open for rapid drying.

Wipe it quickly with a paper towel and continue working.

**Stop work, discard any contaminated food, and thoroughly wash and re-sanitize the surface.**

Rinse it with cold water only.

Cover the area with plastic wrap.

Adding a special scent to the wash water.

Running an empty cycle before every use.

**Checking and logging the final rinse (sanitizing) temperature or chemical concentration daily.**

Wiping down the outside of the machine only.

It is only used for management training.

It is a marketing tool for customers.

It makes the floor look better.

**It ensures consistency, verifies all areas are covered, and provides evidence for regulatory audits (e.g., SFDA/Municipality).**

**Unplug the equipment from the power source (lock-out/tag-out where required).**

Apply soap directly to the machine.

Find the deep-cleaning schedule.

Put on a new apron.

The ice being too cold.

The machine using too much electricity.

**Failure to regularly clean and sanitize the internal surfaces (mold and slime growth) and using scoops improperly (touching the ice with hands).**

Using filtered water for the ice.