-
T or F:
Chemicals can be stored in food-prep areas if they are properly labeled
F
-
T or F:
The temperature of the final sanitizing rinse in a high-temperature dishwashing machine should be 140°F
F
-
Cleaning reduces the number of microorganisms on a surface to safe levels.
F
-
T or F:
Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel
F
-
T or F:
Tableware and utensils that have been cleaned & sanitized should be stored at least 2" off the floor
F
-
When should food-contact surfaces be cleaned & sanitized?
- 1. After each use
- 2. Any time you begin working with a different type of food
- Anytime you are interrupted during a task and the tools/items you have been working with may have been contaminated
- 3. At 4-hour intervals, if the items are in constant use
-
What is the difference between cleaning & sanitizing?
- *Cleaning is the process of removing food and other types of soil from a surface
- *Sanitizing is the process of reducing the number of microorganisms on a surface to safe levels
-
What are the steps that should be taken (in order) when cleaning & sanitizing items in a 3-compartment sink?
- 1. Rinse, scrape, or soak the items
- 2. Wash the items in the first sink
- 3. Immerse or spray rinse the items in the second sink
- 4. Immerse the items in the 3rd sink in hot water or a chemical-sanitizing solution (the hot water must be at least 171°F)
- 5. Air-dry the items
-
How should cleaned & sanitized tableware utensils & equipment be stored?
- 1. Store tableware & utensils at least 6" off the floor, covered or otherwise protected from dirt & condensation
- 2. Clean & sanitize shelves before clean items are stored
- 3. Clean & sanitize trays & carts used to carry clean tableware & utensils, daily or as often as possible
- 4. Store glasses & cups upside down on a cleaned & sanitized rack
- 5. Keep the food-contact surfaces of stationary equipment covered until ready for use
-
What factors affect the efficiency of a sanitizer?
- 1. Contact time
- 2. Temperature
- 3. Concentration
- 4. Water hardness
- 5. pH
-
What are the requirements for storing cleaning materials?
- 1. Air-dry wiping clothes overnight
- 2. Hang mops, brooms, & brushes on hooks to air-dry
- 3. Clean and rinse buckets and let them air-dry
-
What are the 4 steps for cleaning & sanitizing a surface?
- 1. Clean the surface
- 2. Rinse the surface
- 3. Sanitize the surface
- 4. Allow the surface to air-dry
-
What are 7 factors that affect the cleaning process?
- 1. Type of soil
- 2. Condition of the soil
- 3. Water hardness
- 4. Water temperature
- 5. Surface being cleaned
- 6. Agitation/pressure
- 7. Length of treatment
-
What are the 4 categories of cleaners?
- 1. Detergents
- 2. Degreasers
- 3. Delimers
- 4. Abrasive cleaners
-
Why is it important to get the right water temperature for sanitizating?
- *If the water is not hot enough, items will not be properly sanitized
- *If the water is too hot it may vaporize before tableware & utensils have been sanitized
-
How do you know the proper concentration of sanitizing solution?
Check with a test kit
-
If chemicals are transferred to a different container, what must you do?
The label on the new container must list the common name of the chemical
-
What should be included in a Master Cleaning Schedule?
- 1. What should be cleaned
- 2. Who should clean it
- 3. When it should be cleaned
- 4. How should it be cleaned
-
What is sanitizing?
D.
-
If food-contact surfaces are in constant use, how often must they be sanitized?
D.
-
An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?
D.
-
How can foodservice managers find out which chemical sanitizers are appropriate for their operation?
B.
-
What should be done when throwing away chemicals?
B.
-
Material Safety Data Sheets (MSDS) should be
A.
-
Flatware and utensils that have been cleaned and sanitized should be stored
A.
-
What is the correct way to clean & sanitize the prep table
C.
-
How hot should the wash water be in a three-compartment sink?
At least 110°F
-
T or F:
Soaking items for 30 seconds in water at least 171°F is an acceptable way to sanitize items
T
-
Utensils cleaned and sanitized in a three-compartment sink must be dried with a clean towel.
F
|
|
