7 Cleaning and sanitizing

Question 1

when you are sanitizing, what are you doing?

Answer 1

taking already clean items and killing pathogenic and spoilage organisms that may still be present using heat or chemical

Question 2

what are steps to clean and sanitize items?

Answer 2

-remove loose material by wiping and scraping
-place items under warm soapy water
-rince items under clean water
-sanitize by heat or chemical
-allow to air dry

Question 3

Dishwasher may be used in place of maunal labor. The temp of the freash how water sanitizing rinsing in a dishwasher must be between ?

Answer 3

180- 194

Question 4

Cleaning in place system define?

Answer 4

-larger pieces of equipment that can not be moved must still be cleaned
-There are some parts that are able to be taken off should be washed as normal dishes
-the remaining part should be cleanin with appropriate detergent, in water as hot as the emplyee can tolerate
-then rinced to remove detergent and loosened debris
-then sanitized and allowed to completly dry before reassembled

Question 5

what is the difference between sanitizing and sterilization?

Answer 5

=Sanitizing= heat or chemical to clean food contact area to creat a 99.999% reduction of pathogen
-chemical, heat, or steam 200F for 5 min

=Sterilization involves the destruction of microorganism

Question 6

when should employees clean and sanitize food contact surfaces?

Answer 6

-before using the equipment or utensils
-when switching to work with another type of food
-often as possiable, at least every 4 hours if something is in constant use
-immediately after use
-at the end of the shift

Question 7

A master cleaning schedule describes?

Answer 7

when and how different items and areas should be cleaned and who should do the cleaning

Question 8

the master cleaning schedule should contain?

Answer 8

-items or areas to be cleaned
-frequency of cleaning required
-method
-employees involved and the name of the person responsible for checking htat hte cleaning has been done
-nanes of cleaning contractors for specialized tasks

Question 9

Food equipment cleaning log sepecifies?

Answer 9

-name of equipement beinng used to prepare certain types of food
-date and times check and cleaned
-most equipemnet that comes in contact w/ food will need to be cleaned dailiy or multiple times a day
-maintenance checks

Question 10

factors to consider when choosing detergent?

Answer 10

-type of surface and the soil to be removed
-the pH of the water supply
-requirements and recommendation for the use of the cleaning equipemnt in your workspaice

Question 11

what influences the effectivness of the detergents?

Answer 11

-water temp
-energy applied
-length and frequenct of treatment

Question 12

when using a chemical sanitizer generally speaking?
- mix — and —
- concentration for — based on a 3 compartment sink is — ppm

Answer 12

-mixed with water
minimum standard parts per millon concentration for chlorine - based for a 3 compartment sink is 50ppm

Question 13

three main types of chemical sanitizing compound that are approved for use on food premises are?

Answer 13

Chlorine
Iodine
Quaternary-based sanitizers

Question 14

describe usage of a chorine based sanitizer?

Answer 14

effective against most microorganisms for hard and soft water
-fairly cheap, may cause corrosion at high temp
-have a minimum temp based on concentaration and pH of the solution

Question 15

describe usage of a Iodine based sanitizer?

Answer 15

effective against most microorganism
-may stain silver and copper
minimum temp of 68F, pH of 5 or less,
Concentration between 12.5 and 25 mg/L

Question 16

describe usage of Quaternary based sanitizers?

Answer 16

odor free, non corrosive
do not work well in hard water and are not effective against some bacteria
-min temp 75F, concentration specificed by manufacture’s direction

Question 17

Dishes must be rinsed in ____ after ___ and before ____ to remove detergents. do not rinse dishes after ____.

Answer 17

clean water - after washing
before sanitiaing
do not rinse dishes after sanitizing

Question 18

dishes that have been sanitized must be allowed to

Answer 18

air dry
uisng a towel increase chance of cross contamination

Question 19

3 compartment sink is for what

Answer 19

wash, rinse, sanitize
for utensils and equipment

Question 20

what are hand contact surfaces?

Answer 20

any number of areas including handles, faucets, power switches

Question 21

what are food contact surfaces?

Answer 21

items such as pots, pans, machinery, equipment, utensils, container, cutting boards, table tops
-must be cleaned between every use and switcing from tasl to task

Question 22

cleaning the cleaning supplies?

Answer 22

as cleaning with dirty tools may make the problem worse

Question 23

Sanitizing with heated water is done how?

Answer 23

171F or above
immersed for a minimum of 30 seconds
-the stream temp should be 200F and applied for 5 min

Question 24

things to teach employees about rinsing and drying?

Answer 24

-how to use cleaning supplies properly
-to read the instruction on all cleaning materials
-not to mix chemicals
-rinse items thoroughly and to use fresh sanitizer
-to take care of cleaning supplies
-NOTE: it is important to monitor your chemicals to make sure that there are no signs of misuse or damage

Question 25

trash can create what type of contamination?

Answer 25

bacterial and physical
can attract pests

Question 26

the best types of trash cans should be

Answer 26

foot operated
with disposable liners and tight fitting lid

Question 27

at end of day things to do concerning trash?

Answer 27

-emptied to outside
-container and lids washed
no garbage allowed to reamin over night as it would attract pests

Question 28

outside habits concerning trash?

Answer 28

liner tied before taking it out of can
dumpster with lids securly closed to protect contents from starving animials
-dumpsters and recycling container should be kept clean
-regular collection should be made as well

Question 29

written procedures for dealing with a vomit event must include:

Answer 29

-cordoning off an area of at least 25 ft diameter
-initial cleaning of gross visible contamination with water to minimize spread and take into account the likelihood of aerosolization of virus particles
-subsequent disinfection with 1000 ppm chlorine or other disinfectant
-steps for segregating cleaning and sanitation equipment from the food preparation, storage, and handling areas