Certified Professional Food Manager (CPFM) 2025 – 400 Free Practice Questions to Pass the Exam

Question: 1 / 400

What is the first step in the procedure for cleaning and sanitizing equipment?

Rinse the surfaces

Apply a sanitizer

Clean surfaces with detergent and water

The first step in the procedure for cleaning and sanitizing equipment is to clean surfaces with detergent and water. This step is crucial because proper cleaning removes food residue, dirt, and debris from the surfaces, making it possible for sanitizers to work effectively. If the surface is not cleaned first, the presence of organic matter can interfere with the action of the sanitizer, potentially leading to inadequate disinfection and an increased risk of foodborne illness.

Cleaning with detergent and water prepares the surface for sanitation by ensuring that it is physically free from contaminants. After this initial step, the surfaces can be rinsed, sanitized, and then dried to complete the cleaning and sanitizing process. Each step is essential for maintaining food safety, but the cleaning step lays the foundation for effective sanitation.

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Dry the cleaned surfaces

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