Pests & FacilitiesQuestion 151 of 240
Which is the correct way to clean and sanitize a large stationary slicer that cannot be moved to the sink?
a.Wipe it once with a dry cloth
b.Unplug it, disassemble removable parts, wash-rinse-sanitize them, and clean and sanitize the fixed surfaces in place, then air dry
c.Spray it with sanitizer only, without washing
d.Cover it and clean it next week
Explanation
Large stationary equipment is cleaned by unplugging it, removing detachable parts to wash, rinse, and sanitize, and cleaning then sanitizing the fixed food-contact surfaces in place before air drying. A dry wipe or sanitizer-only spray skips the cleaning that sanitizer needs to work. Slicers must be cleaned and sanitized at least every 4 hours in continuous use.
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