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.Cover it and clean it next week
b.Spray it with sanitizer only, without washing
c.Unplug it, disassemble removable parts, wash-rinse-sanitize them, and clean and sanitize the fixed surfaces in place, then air dry
d.Wipe it once with a dry cloth
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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