Module 10: Cleaning and Sanitizing

Food employees should understand the difference between the two terms, cleaned and sanitized.  All surfaces in the kitchen must be cleaned properly;  and surfaces that come in contact with food must be cleaned and sanitized to prevent illness.  This chapter will outline the proper steps to ensure cleaning and sanitizing is done correctly.  Some of these tasks will require the use of chemicals.  It is always important to follow the chemicals instructions otherwise it could result in an injury.  

 Upon completion of this module, students will:

1. Distinguish between cleaning and sanitizing and its importance in preventing food borne illnesses.   
2. Summarize approved chemicals for foodservice and proper procedures for use.   
3. Utilize digital technologies to access course materials, complete activities, and accomplish learning tasks.
   

To achieve these objectives: 

1. Read the Module 10 Introduction
2. Read  Chapter 10: Cleaning and SanitizingChapter 10: Cleaning and Sanitizing in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. View the Cleaning and Sanitizing Presentation 
5. Complete the Practice: 5 Steps to Wash and Sanitize
6. Complete the Correctly Order the 5 Steps to Wash and Sanitize
7. Participate in the Discussion Forum
8. Practice the Flashcards
9.  Take the Quiz
10. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.