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It details regular cleaning of nonfood-contact surfaces, defines an approach for spills from diarrhea or vomiting to reduce norovirus risk, and explains differences from cleaning other items. Storage and labeling requirements for tools and hazardous foodservice chemicals, including MSDS access, are provided, along with steps to develop a cleaning program using scheduling, training, and monitoring.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/cleaning-and-sanitizing-in-the-operation-chapter-10-cleaning-and-sanitizing/495994/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/cleaning-and-sanitizing-in-the-operation-chapter-10-cleaning-and-sanitizing/495994.png","ImageObject",300,407,{"name":92,"@type":93},"Adam","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-11","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Why is maintaining cleanliness critical in an operation?","Question",{"text":113,"@type":114},"Maintaining cleanliness prevents contamination by using correct tools, supplies, and storage. It also helps reduce injury risk because many cleaning chemicals are hazardous.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How should spills from diarrhea or vomiting be handled?",{"text":118,"@type":114},"These spills must be cleaned up correctly to reduce norovirus contamination risk. Cleanup requires a specific plan for containment, cleaning/sanitizing/disinfecting, and handling potentially contaminated food.",{"name":120,"@type":111,"acceptedAnswer":121},"What storage rules apply to cleaning tools, chemicals, and MSDS information?",{"text":122,"@type":114},"Cleaning tools and chemicals must be stored in a separate area away from food and prep areas. Chemicals should remain in original containers with proper labels, and staff must be able to access MSDS sheets for hazardous chemicals.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495994,1791315523,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":52,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},1374404737137,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","| Apply Your Knowledge  \u003Cbr>Mary's Dilemma  \u003Cbr>Mary noticed that the dirty dishes had started to pile up.She quickly unloaded the dishwashing machine and got  \u003Cbr>a dish cart.Mary saw a few crumbs on the cart.To clean it,she dipped a cloth towel in the dishwater in her three-  \u003Cbr>compartment sink and wiped off the crumbs.  \u003Cbr>In the meantime,the carts of dirty dishes had grown.Mary quickly loaded a dish rack with as many dishes as she  \u003Cbr>could fit into it.She glanced into the dishwasher before pushing in the rack.She noticed a heavy buildup of mineral  \u003Cbr>deposits on the spray arm and inside the compartment.She closed the door and started the load.  \u003Cbr>What did Mary do wrong?  \u003Cbr>What's Wrong with This Picture?  \u003Cbr>There are several things wrong with this three-compartment sink.Identify as many as you can in the space provided.  \u003Cbr>For answers,please turn to page 10.21.   |\n| --- |\n\nPathogen  \nAlert  \n# Cleaning and Sanitizing in the Operation\n\nKeeping your operation clean means using the correct tools,supplies,and storage to prevent contamination.Many of the chemicals youwill use are hazardous,so you also have to know how to handle themto prevent injury._  \nFor all of your cleaning efforts to come together,you need a mastercleaning schedule.Making this schedule work also means trainingand monitoring your staff to be sure they can follow it.  \n# Cleaning the Premises              \n\nNonfood-contact surfaces must be cleaned regularly.Examplesinclude floors,ceilings,equipment exteriors,restrooms,and walls,asshown in the photo at left.Regular cleaning prevents dust,dirt,andfood residue from building up  \n# Cleaning Up After People Who Get Sick\n\nIf a person has diarrhea or vomitsin the operation,these spills must becleaned up the correct way.Vomit and diarrhea can carry Norovirus,which is highly contagious.Correct cleanup can prevent food frombecoming contaminated.It will also keepothers from getting sick  \nThe way you clean up these substances is different from the way youclean other items in the operation.There are several things to thinkabout when developing a plan for cleaning up vomit and diarrhea.  \n·How you will contain liquid and airborne substances,and removethem from the operation  \n·How you will clean,sanitize,and disinfect surfaces  \n·When to throw away food that may have been contaminated  \n·What equipment is needed to clean up these substances,and howit will be cleaned and disinfected after use  \n·When a food handler must wear personal protective equipment  \n·How staff will be notified of the correct procedures forcontaining,cleaning,and disinfecting these substances  \n·How to segregate contaminated areas from other areas  \n·When staff must be restricted from working with or around foodor excluded from working in the operation  \n·How sick customers will be quickly removed from the operation  \n·How the cleaning plan willbe implemented  \n# Cleaning Tools and Supplies             \n\nYour staff needs many tools and supplies to keep the operation clean.However,these items can contaminate food and surfaces if they arenot used and stored correctly.  \n## Storing Cleaning Tools and Supplies\n\nCleaning tools and chemicals must be stored in a separate area awayfrom food and prep areas.The storage area should have the following.  \n·Good lighting so staff can see chemicals easily  \n·Hooks for hanging mops,brooms,and other cleaning tools  \n·Utility sink for filling buckets and washing cleaning tools  \n·Floor drain for dumping dirty water,as shown in the photo at left  \nTo prevent contamination,NEVER clean mops,brushes,or othertools in sinks used for handwashing,food prep,or dishwashing.Additionally,NEVER dump mop water or other liquid waste into toiletsor urinals.  \nWhen storing cleaning tools,consider the following.  \n·Air-dry towels overnight.  \n·Hang mops,brooms,and brushes on hooks to air-dry.  \n·Clean and rinse buckets.Let them air-dry,and then store themwith other tools.  \nUsing Foodservice Chemicals  \nMany of the che","cbCairQVld11RNI7","https://ap.wps.com/l/cbCairQVld11RNI7","pdf",2290624,"English","# Cleaning and Sanitizing in the Operation\n## Cleaning the Premises\n## Cleaning Up After People Who Get Sick\n## Cleaning Tools and Supplies\n## Developing a Cleaning Program","[{\"question\":\"Why is maintaining cleanliness critical in an operation?\",\"answer\":\"Maintaining cleanliness prevents contamination by using correct tools, supplies, and storage. It also helps reduce injury risk because many cleaning chemicals are hazardous.\"},{\"question\":\"How should spills from diarrhea or vomiting be handled?\",\"answer\":\"These spills must be cleaned up correctly to reduce norovirus contamination risk. Cleanup requires a specific plan for containment, cleaning/sanitizing/disinfecting, and handling potentially contaminated food.\"},{\"question\":\"What storage rules apply to cleaning tools, chemicals, and MSDS information?\",\"answer\":\"Cleaning tools and chemicals must be stored in a separate area away from food and prep areas. Chemicals should remain in original containers with proper labels, and staff must be able to access MSDS sheets for hazardous chemicals.\"}]","Cleaning and Sanitizing in the Operation - Chapter 10 - Cleaning and Sanitizing | PDF",1790925512,25]