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2-1: Key Sanitation Condition No. 2 Condition and cleanliness of food contact surfaces

2-2: Food Contact SurfaceThose surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations ( 21 CFR 110.3) Typical food contact surfaces include utensils, knives, tables, cutting boards, conveyor belts, ice makers, ice storage bins, gloves, aprons, etc..

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2-1: Key Sanitation Condition No. 2 Condition and cleanliness of food contact surfaces

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    7. 2-7: Monthly Sanitation Control Record

    8. 2-8: Daily Sanitation Control Record

    10. 2-10: General Characteristics of Some Food Contact Surfaces Black iron or cast iron Concrete Glass Plastics Rubber Stainless steel Lead Wood Galvanized metals Paint and sealants

    12.

    26. 2-26: Types of Sanitizers Chlorine Iodophores Quaternary ammonium compounds Acid-anionic Peroxy compounds Carboxylic acid Chlorine dioxide Ozone Hot water

    28. 2-18: Typical Cleaning and Sanitizing Schedule

    29. 2-29: Sanitation Control Guide

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