ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing cleaning ✔✔removes food and other dirt from a surface sanitizing ✔✔reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing ✔✔prevent the spread of pathogens to food and control pests items that should be cleaned and sanitized ✔✔all surfaces including walls, floors, shelves, pans, knives, cutting boards steps of cleaning and sanitizing surfaces ✔✔1. Remove food from the surface 2. Wash the surface. 3. Rinse the surface. 4. Sanitize the surface. 5. Allow the surface to air-dry. when to clean and sanitize ✔✔after you are done using them, any time your interrupted during a task, before working with new food, after four hours of continuous use three-compartment sink setup ✔✔1. fill with water at least 110 degrees Fahrenheit and add detergent 2. fill with water or leave sink empty if you spray-rinse items 3. fill with water, add correct amount of sanitizer, and check strength of sanitizer with a kit using three-compartment sinks ✔✔remove food from surface, wash items in sink one, rinse in second sink, sanitize items in third sink, air-dry washing items in dishwasher ✔✔presoak items, load racks appropriately, rewash any dirty items, air-dry handling garbage ✔✔remove as soon as possible, clean inside/outside of containers often, close lids on outside containers signs of pests ✔✔droppings, nests, damage to products or packaging