| A | B |
|---|
| cleaning | removing food and other dirt from a surface |
| sanitizing | reducing the number of pathogens on a clean surface to safe levels |
| heat sanitizing | using hot water to reduce pathogens on a clean surface to safe levels |
| chemical sanitizing | using a chemical solution to reduce pathogens on a clean surface to safe levels |
| sanitizers | chemicals used to reduce pathogens – includes chlorine, iodine and quats |
| concentration | the amount of one liquid to another – for example, the amount of sanitizer to water |
| contact time | the amount of time an object is in the sanitizer |
| water hardness | the amount of minerals in water |
| stationary | stays in one place and is not moved – for example, equipment |
| manual | by hand, not by machine |
| compartment | a separate section or part of something |
| detergent | soap for washing dishes and other items |
| material safety data sheets (MSDS) | documents with information about all chemicals used in the workplace |
| disposal | throwing out an item |
| master cleaning schedule | detailed schedule of all cleaning tasks in an establishment, when and how to do them, and who will do them |
