Cleaning and sanitizing are not the same thing — and the exam will test whether you know the difference. Here’s the simple version plus the sanitizer numbers you need to memorize.
Cleaning vs sanitizing
- Cleaning removes food, dirt, and grease from a surface using detergent and water.
- Sanitizing reduces the pathogens on a clean surface to safe levels, using heat or a chemical sanitizer.
You must clean first, then sanitize — sanitizer doesn’t work on a dirty surface.
The correct order to clean and sanitize
Scrape → wash → rinse → sanitize → air dry. In a three-compartment sink: wash in detergent (at least 110°F), rinse in clean water, then sanitize.
Sanitizer concentration (ppm) chart
- Chlorine: 50–99 ppm, about 7 seconds contact time
- Quaternary ammonium (quats): follow the manufacturer (often ~200 ppm), about 30 seconds
- Iodine: 12.5–25 ppm, about 30 seconds
- Heat sanitizing: immerse in water at 171°F for at least 30 seconds
Always check sanitizer strength with test strips.
On your exam: remember to clean before you sanitize, and that chlorine is the most common sanitizer at 50–99 ppm.
Frequently asked questions
What is the difference between cleaning and sanitizing?
Cleaning removes visible dirt and food; sanitizing reduces pathogens on a clean surface to safe levels. You clean first, then sanitize.
What is the correct chlorine sanitizer concentration?
50 to 99 ppm with about 7 seconds of contact time. Always verify with test strips.
Ready to test yourself? Take our free food handler practice test (instant answers and explanations), or review the full food handler study guide.