Certified Dietary Manager (CDM) Practice Exam

Cleaning food contact surfaces is crucial for ensuring food safety and preventing foodborne illnesses. The correct procedure involves washing surfaces with hot, soapy water to remove food particles, grease, and other residues, which is the initial step in proper sanitation. Following this, rinsing the surfaces removes any soap and lingering contaminants, then applying a sanitizer is essential to eliminate remaining bacteria and pathogens.

This multi-step process is designed to ensure that all surfaces are not only clean but also sanitized, providing a safe environment for food preparation. A lack of any of these steps would likely leave contaminants behind, potentially leading to food safety issues. For instance, merely rinsing with cold water does not effectively remove bacteria or food residues. Wiping with a damp cloth fails to address the need for thorough cleaning and sanitation. Using sanitizer without prior washing does not eliminate dirt and organic matter that can shield pathogens from the sanitizer, rendering it less effective. Thus, the comprehensive approach of washing, rinsing, and sanitizing is essential for maintaining high standards of cleanliness and safety in food service establishments.