ServSafe Cleaning Schedule Flashcard

Front

What is the recommended frequency for cleaning food contact surfaces in a food service establishment?

Back

Every 4 hours

Front

How often should non-food contact surfaces be cleaned in a food service establishment?

Back

Every 24 hours

Front

Name two common types of cleaning chemicals used in food service establishments.

Back

Sanitizer and degreaser

Front

What are the proper cleaning procedures for stainless steel surfaces?

Back

Using a mild detergent, warm water, and a soft cloth

Front

How should cutting boards be cleaned and sanitized?

Back

Hot, soapy water and then sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water

Front

Why is it important to maintain a regular cleaning schedule in a food service establishment?

Back

To prevent foodborne illness and maintain a safe and sanitary environment.

Front

What are the health and safety considerations when using cleaning chemicals?

Back

Proper ventilation, use of personal protective equipment, and following manufacturer's instructions

Front

Why is documentation and record-keeping important for a cleaning schedule in a food service establishment?

Back

To ensure cleaning tasks are completed on time, track the effectiveness of cleaning procedures, and comply with health and safety regulations.