b'Defense #3:Prevent Cross ContaminationSanitizersWhat are sanitizers?Soap is not a sanitizer. Hot water can be a sanitizer, or certain chemicals can be sanitizers. Never add soap to your sanitizer. If youre using a chemical sanitizer, test it with a test strip before use, to make sure its at the proper strength. One common sanitizing mixture is mixing 1 teaspoon plain bleach and one gallon of cool water.Dont let grease, dirt, and food pieces build up in your sanitizing solution; theyll make your sanitizer less effective. Change your solution frequently to ensure youre attacking germs at full strength.Rulestorememberwhencleaningwithwipingcloths:Any time youre not using your wiping cloth, store it in a bucket of clean sanitizing solution.Change your wiping cloth after cleaning a surface that had been touched by raw meat.Change your wiping cloth when switching from food contact to non-food contact areas.After you use your wiping cloth, wash and rinse it before putting it back into the sanitizing solution.Check the strength of your sanitizing solution with a test strip.RulestorememberwhencleaningkitchenmachinerySafety first: make sure equipment is unplugged and your hands are dry.Take the machine apart.Any removable parts should be washed in a three-compartment sink or a dishwashing machine.Wash and rinse fixed-in-place machine parts with soap and water.Use a wiping cloth and sanitizer to sanitize any surface that touches food.Let the machine air dry before you put it back together. When you do re-assemble it, avoid touching food-contact surfaces.eFoodHhandlers.com 3 131'