Surface Sanitation and Food-Contact Surfaces

1. Importance of Sanitation

1.1. Cleaning & Sanitizing Techniques

1.2. Differences Between Cleaning, Sanitizing, & Sterilizing

1.3. Why Clean Before Sanitizing

1.4. How Do We Know When a Surface is Clean

2. Cleaning & Sanitation Techniques

2.1. Methods of Cleaning

2.2. Cleaning Chemicals

2.3. Concentration Rates

3. Spoilage Organisms & Sources of Spoilage

3.1. Bacteria

3.2. Yeast

3.3. Mold

3.4. Prevention

3.4.1. Sources of Spoilage Organisms

3.5. How Employee Behaviors Affect Quality