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ServSafe Exam > Ch. 10: Cleaning and Sanitizing > Flashcards

Ch. 10: Cleaning and Sanitizing Flashcards

1
Q

What is cleaning?

A

Removing food and other dirt from a surface

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2
Q

What is sanitizing?

A

Reducing pathogens on a surface to safe levels

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3
Q

3 requirements for cleaners

A

Stable
Noncorrosive
Safe to use

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4
Q

4 varieties of cleaners

A

Detergents
Degreasers
Delimers
Abrasive cleaners

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5
Q

Guidelines for using cleaners correctly (3)

A

Follow mfr. instructions carefully–if not they can be dangerous
Only use cleaners for intended purpose
NEVER use one type of cleaner in place of another unless intended use is the same

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6
Q

Food contact surfaces must be sani’d after:

A

They’ve been cleaned and rinsed

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7
Q

Methods of sanitizing?

A

Chemical or heat

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8
Q

How to heat sanitize? (3)

A

Water at least 171F
Soaked for at least 30 sec
Or run thru high-temp dishwasher

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9
Q

How to chemical sanitize? (4)

A

Soaking,
rinse,
swab,
or spray w chemical sani solution

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10
Q

Three common types of chemical sani?

A

Chlorine
Iodine
Quats

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11
Q

If using a detergent-sani blend?

A

Use twice , once to clean, once to sani. Usually for 2 compartment

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12
Q

What are the 5 critical factors that influence sanitizer effectiveness?

A 
Concentration
Temperature
Contact time
Water hardness
pH
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13
Q

Chlorine water temp?

A

100F+

75F+

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14
Q

Chlorine pH

A

10-

8-

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15
Q

Chlorine water hardness

A

mfr. rec

mfr. rec

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16
Q

Chlorine concentration

A

50-99ppm

50-99ppm

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17
Q

Chlorine contact time

A

7+sec

7+sec

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18
Q

Iodine water temp

A

68F

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19
Q

Iodine pH

A

5- or mfr. rec

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20
Q

Iodine water hardness

A

mfr. rec

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21
Q

Iodine concentration

A

12.5-25ppm

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22
Q

Iodine contact time

A

30+ sec

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23
Q

Quats water temp

A

75F

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24
Q

Quats pH

A

mfr. rec

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25
Q

Quats water hardness

A

less than 500ppm or mfr. rec

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26
Q

Quats concentration

A

mfr. rec

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27
Q

Quats contact time

A

30+ sec

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28
Q

5 Steps for cleaning and sanitizing surfacs

A 
Remove food bits from surface
Wash w/ detergent mix & correct tool
Rinse w/ clean water & correct tool
Sanitize w/ correct concentration & tool, make sure whole surface has been sanitized
Let air-dry
29
Q

5 times food contact surfaces need to be W/R/S’d

A

After being used
Before working w/ a different type of food
After handling different raw TCS produce (eg melons then leafy greens)
Any time there’s an interruption during a task (bathroom, phone call)
After four hours of constant use

30
Q

8 general steps for W/R/S of stationary equipment

A 
Unplug it
Take off the removable pieces & W/R/S
Scrape/remove food from the surfaces
Wash w/ appropriate tools
Rinse w/ clean water & appropriate tools
Sanitize w/ appropriate tools, making sure the whole surface is covered
Let air dry
Put back together
31
Q

How frequently should clean-in-place equipment be cleaned?

A

Daily, unless mfr. says otherwise

32
Q

2 things to watch out for with high-temp dishwashers?

A

Water not being hot enough to sanitize

Water being too hot and baking food onto items

33
Q

Temp required for a final sani rinse in a high-temp dishwasher?

A

180F+

34
Q

Temp required for stationary-rack, single-temp dishwasher?

A

165F+

35
Q

How to keep dishwasher clean? (6)

A 
Clean as often as needed
Check daily
Clear spray nozzles of gunk
Remove mineral deposits when needed
Fill tanks with clean water
Make sure detergent and sani dispensers are filled
36
Q

How to prepare dishes for cleaning? (3)

A

Scrape
If needed rinse
If needed pre-soak

37
Q

How to load dish racks? (3)

A

Use correct dish racks
Load so water will reach every surface
NEVER overload

38
Q

How to dry items? (3)

A

Air dry
NEVER use a towel–can contaminate
Make sure they are fully dry before stacking/storing

39
Q

How to monitor dishwasher? (4)

A

Check water temp
Pressure
Sani levels
Take corrective action if needed

40
Q

What is one important object needed for high-temp dishwashers?

A

A quick, easy way to measure surface temps of items being washed with an irreversible record, such as a maximum registering thermometer or heat-sensitive tape.

41
Q

5 steps to prepare a three-compartment sink?

A

Clean & sani each sink & drainboard
Fill first sink w/ detergent and water at least 110F
Fill second sink w/ clean water (not necessary if spray-rinsing)
Fill third sink with correct concentration of sani, or hot water
Provide a clock w/ a second hand for sanitizing times

42
Q

5 steps to washing dishes in a 3-compartment sink

A

Scrape items before washing–rinse or soak if needed
Wash items in first sink w/ correct tools–change when suds are gone or water is dirty
Rinse in second sink–change water when dirty or sudsy
Sanitize in third sink–change water when temp or concentration is off, NEVER rinse after sanitizing
Air-dry on clean & sani’d surface–upside down, don’t towel-dry

43
Q

Requirements for dish storage? (2)

A

Store at least 6” off floor

Protect from dirt and moisture

44
Q

Requirements for dish storage surfaces?

A

Clean and sanitize drawers and shelves before storing clean items

45
Q

How to store glasses and flatware? (2)

A

Glasses & cups upside-down on clean-sani’d shelf or rack

Store flatware/utensils handle up

46
Q

Requirements for trays and carts? (2)

A

Check daily

Clean as often as needed

47
Q

How to protect stationary equipment from contamination?

A

Keep food-contact surfaces covered until ready for use (plastic wrap)

48
Q

Can you use cloths meant for wiping food spills for other things?

A

No

49
Q

How to store wet-wiping cloths? (3)

A

In a sanitizer solution between uses.
Change solution when it no longer meets requirements
Keep cloths for raw proteins separate from other cleaning cloths

50
Q

How to take care of dry-cloths for wiping plates? (3)

A

Keep dry
Must not contain food debris
Must not be visibly dirty

51
Q

Do nonfood-contact surfaces need to be cleaned?

A

Yes, regularly, but not sanitized

52
Q

What does regular cleaning of nonfood-contact surfaces prevent? (5)

A 
Dust
Dirt
Food residue (from building up)
Growth of pathogens
Pests
53
Q

Cleaning up after sick people? (3)

A

Clean up vomit/diarrhea correctly
Need specific procedures–how to minimize contamination and exposure to food, surfaces, and people
Train employees on procedures

54
Q

4 requirements for storage areas of cleaning supplies

A

Good lighting so chemicals can be seen properly
Hooks for hanging mops, brooms, other cleaning tools
Utility sink for filling buckets, washing cleaning tools
Floor drain for dumping dirty water

55
Q

Where should you never clean cleaning tools? (3)

A

Handwashing sinks
Food prep sinks
Dishwashing sinks

56
Q

Where should you never dump mop water? (2)

A

Urinals

Toilets

57
Q

2 considerations when storing cleaning tools

A

Place mops in a way that they can air-dry without soiling walls, equipment, or supplies
Clean & rinse buckets, let air dry, then store w/ other tools

58
Q

What to do if chemicals or cleaning tools have been used or stored incorrectly?

A

Take immediate corrective action

59
Q

Requirements for using foodservice chemicals (5)

A

Only use food-service approved chemicals
NEVER keep chemicals that are not needed
Always cover/remove items that can become contaminated before using chemicals
After using chemicals W/R/S equipment and utensils
Always follow the law and mfr. directions

60
Q

Chemical storage requirements? (5)

A

Stored in original containers
Sometimes in specific designated areas
Spacing apart from other items
Partitioning from other items in the same area
Regardless of method, must be below food, equipment, utensils, and linens

61
Q

Chemical labeling requirements? (4)

A

In original containers need mfr. label
needs directions for use
Must be clear and legible
If in new working container needs common name of chemical

62
Q

3 things to focus on when developing an effective cleaning program?

A

Creating a master cleaning schedule
Training staff on it
Monitoring program to make sure it’s working

63
Q

4 requirements for a master cleaning schedule

A

What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned

64
Q

How to list what should be cleaned? (2) What surfaces should be listed? (2)

A

By area,
or order they should be done
Should include both food and nonfood surfaces

65
Q

How to list who should clean it?

A

Should list a specific individual (to make sure it does happen)

66
Q

How to list when it should be cleaned? (3)

A

Usually as needed
Schedule major cleaning when food won’t be contaminated and service won’t be affected
Schedule shifts to allow time for cleaning

67
Q

How to list how it should be cleaned? (5)

A 
Clear, written procedures for each task
cleaning tools needed
chemicals needed
Post near the item
Always follow mfr. instructions
68
Q

How to train staff on cleaning program? (3)

A

Schedule time for training
Work with small groups
Or conduct training by area

69
Q

How to monitor cleaning program? (4)

A

Supervise daily cleaning routines
Check all cleaning tasks against the master schedule daily
Change the master schedule as needed for changes in menu, procedures, or equipment
Ask staff for input on program

ServSafe Exam (10 decks)

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