Cleaning, Sanitizing, Facilities, and Pest Control
Domain 6 tests the difference between cleaning and sanitizing, correct manual and mechanical dishwashing, chemical concentration, facility design, and pest prevention. Questions often show a wiping task or a sanitizer bucket and ask what is wrong.
Cleaning and sanitizing
- Cleaning removes soil; sanitizing reduces microorganisms to safe levels.
- Manual dishwashing: wash, rinse, sanitize, then air dry.
- Use test strips to verify sanitizer concentration and follow label contact time.
- Common chlorine range: 50–100 ppm; quaternary ammonium often 200–400 ppm.
- Never towel dry sanitized items; air drying prevents recontamination.
Facilities
- Hand sinks must be accessible, stocked, and used only for handwashing.
- Prevent backflow with air gaps or vacuum breakers.
- Provide adequate lighting, ventilation, and smooth, cleanable surfaces.
- Keep garbage areas clean and closed.
Pest control
- Exclude pests by sealing gaps, keeping doors closed, and screening openings.
- Monitor with traps and inspections; use approved pesticides only according to label directions.
- Do not store pesticides near food or food-contact surfaces.
Worked example
A worker wipes a cutting board with sanitizer after cutting raw chicken, without washing it first. This fails because organic matter uses up the sanitizer and protects microorganisms. The correct sequence is wash with detergent, rinse, sanitize, and air dry.
Traps
Stronger sanitizer is not better; over-strength chemicals can be toxic and leave residue. Sanitizing cannot replace cleaning. Air drying is part of the procedure, not an optional step.