FDST-MDS cheat sheet
FDST-MDS · Keep the key ideas within reach.
Sanitation, Hygiene, and Facility Operations
Cleaning removes soil; sanitizing reduces microorganisms to safe levels; sterilization destroys all microorganisms.
The four factors of cleaning: time, temperature, mechanical action, and chemical concentration (TACT).
Common sanitizers: chlorine (hypochlorite), quaternary ammonium compounds (quats), peracetic acid, and hot water/steam.
Sanitizer efficacy depends on contact time, concentration, temperature, pH, and organic soil load.
ATP bioluminescence and swab tests are rapid verification tools for cleaning effectiveness; they supplement, not replace, microbiological testing.
Facility design principles: separate raw and ready-to-eat areas, control traffic flow, provide adequate drainage, and prevent cross-contamination.
Pest control programs include exclusion, inspection, monitoring (traps, bait stations), and documentation.
Personal hygiene: handwashing, proper attire, illness reporting, and exclusion of workers with foodborne illness symptoms.
Master sanitation schedule defines frequency, method, and responsibility for cleaning each area and piece of equipment.