Chapter 12

Card Set Information

Chapter 12
2010-05-27 19:18:52
Cleaning Sanitizing

Cleaning & Sanitizing
Show Answers:

  1. T or F:

    Chemicals can be stored in food-prep areas if they are properly labeled
  2. T or F:

    The temperature of the final sanitizing rinse in a high-temperature dishwashing machine should be 140°F
  3. Cleaning reduces the number of microorganisms on a surface to safe levels.
  4. T or F:

    Utensils cleaned and sanitized in a 3-compartment sink should be dried with a clean towel
  5. T or F:

    Tableware and utensils that have been cleaned & sanitized should be stored at least 2" off the floor
  6. 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
  7. 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
  8. 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
  9. 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
  10. What factors affect the efficiency of a sanitizer?
    • 1. Contact time
    • 2. Temperature
    • 3. Concentration
    • 4. Water hardness
    • 5. pH
  11. 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
  12. 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
  13. 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
  14. What are the 4 categories of cleaners?
    • 1. Detergents
    • 2. Degreasers
    • 3. Delimers
    • 4. Abrasive cleaners
  15. 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
  16. How do you know the proper concentration of sanitizing solution?
    Check with a test kit
  17. 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
  18. 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
  19. What is sanitizing?

    A. Reducing dirt from a surface
    B. Reducing the pH of a surface
    C. Reducing the harness of the water
    D. Reducing the number of pathogens to safe levels
  20. If food-contact surfaces are in constant use, how often must they be sanitized?

    A. Every 4 hrs
    B. Every 5 hrs
    C. Every 6 hrs
    D. Every 7 hrs
  21. 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?

    A. Test the solution with a sanitizer test kit
    B. Use very hot water when making the solution
    C. Try out the solution on a food-contact surface
    D. Compare the color to another solution of the right strength
  22. How can foodservice managers find out which chemical sanitizers are appropriate for their operation?

    A. Check with the FDA
    B. Check with the CDC
    C. Check with the local regulatory authority
    D. Check the label on the sanitizer container
  23. What should be done when throwing away chemicals?

    A. Pour leftover chemicals into a drain and throw the container away
    B. Seal the container in a bag and put it next to the garbage container
    C. Follow label instructions and any regulatory requirements that apply
    D. Take the lid off the container and put it into a garbagecontainer.
  24. Material Safety Data Sheets (MSDS) should be

    A. kept so employees can access them.
    B. kept with paperwork from the supplier
    C. sent to the regulatory authority
    D. memorized in case of an emergency
  25. Flatware and utensils that have been cleaned and sanitized should be stored

    A. with the handles facing up
    B. at a temperature of 41°F or lower
    C. above cleaning supplies
    D. within 6" of the floor
  26. What is the correct way to clean & sanitize the prep table

    A. Wash, rinse, sanitize, air-dry
    B. Rinse, wash, sanitize, air-dry
    C. Sanitize, wash, rinse, air-dry
    D. Air-dry, rinse, sanitize, wash
  27. How hot should the wash water be in a three-compartment sink?
    At least 110°F
  28. T or F:

    Soaking items for 30 seconds in water at least 171°F is an acceptable way to sanitize items
  29. Utensils cleaned and sanitized in a three-compartment sink must be dried with a clean towel.