Ch. 10 - Cleaning & Sanitizing Flashcards
Cleaning
Removes food and dirt from surfaces
Sanitizing
Reduces pathogens on a surface to safe levels
What must all cleaners in your operation be? (2)
- Stable, noncorrosive, safe
- Available during all hours of operation
Types of Cleaners (4)
- Detergents
- Degreasers
- Delimers
- Abrasive cleaners
Safety Tips for Using Cleaners (2)
- Always follow manufacturer instructions
- Only use cleaners for their intended use
When can you substitute one cleaner for another?
Only if they serve the exact same purpose
When must food-contact surfaces be sanitized?
After they are cleaned and rinsed
Methods of Heat Sanitization (2)
- Soak in 171F hot water for 30 seconds
- Run through high-temp dishwasher
Methods of Chemical Sanitization (2)
- Soak in sanitizing solution
- Rinse, swab, spray with sanitizing solution
Type of Sanitizers (3)
- Chlorine-base
- Iodine-base
- Quaternary ammonium compounds (quats)
How do you use detergent/sanitizer blends?
Twice; once to clean and once to sanitize
What is sanitizer solution?
A mix of sanitizer chemical and water
How is sanitizer concentration measured and how can you test it?
In parts per million (ppm); with a test kit strip
Factors that can affect a solution’s effectiveness? (3)
- Food bits
- Hard water
- Leftover detergent
When should you change out your solution? (2)
- When visibly dirty
- When concentration is too low
How long must sanitizer make contact with a surface to be effective?
30 seconds
Water Hardness
The amount of minerals in your water
How do you clean a surface that will not touch food?
Only clean and rinse
Steps to Clean/Sanitize Surfaces (5)
- Scrape/remove food
- Clean surface w/ detergent
- Rinse surface w/ clean water
- Sanitize surface w/ sanitizer
- Allow to air dry
When to Clean & Sanitize Surfaces (5)
- After use
- Before working with a different type of food
- After working with TCS fruits/veg
- After interruptions
- After 4 hours
Steps to Clean/Sanitize Stationary Equipment (5)
- Unplug
- Disassemble and wash individual parts
- Rinse equipment with clean water
- Sanitize equipment
- Air dry and reassemble
Chlorine Sanitizing (2)
Temps, ppm, Time
- 100F, 50-99, 7 seconds
- 75F, 50-99, 7 seconds
Iodine Sanitizing
Temp, ppm, Time
68F, 12.5-25, 30 seconds
Quats Sanitizing
Temp, ppm, Time
75F, Manufacturer Instructions, 30 seconds
Listeriosis
Pathogen linked to deli meats and cheeses
What is the minimum permissible final rinse temp for a high-temp dishwasher?
185F
How often should you clean/sanitize your deli slicers?
Every 4 hours
What is the minimum permissible final rinse temp for a stationary rack, single temp dishwasher?
165F
What must all dishwashers have at the manifold?
A temperature gauge
How often should you clean your dishwasher?
As often as needed but at least once a day
Steps to Preparing a 3 Compartment Sink (5)
- Clean/sanitize all sinks and drain covers
- Fill first sink with detergent/water at 110F
- Fill second sink with clean water
- Fill third sink with sanitizer/water
- Provide clock with seconds hand
Steps to Cleaning/Sanitizing with a 3 Compartment Sink (5)
- Scrape food off items
- Clean item in first sink
- Rinse item in second sink
- Sanitize item in third sink
- Air dry
When should you replace the liquid in a 3 compartment sink?
When it is visibly dirty or full of suds
When should you rinse items while using a 3 compartment sink? (2)
- After cleaning
- NEVER after sanitizing
How far off the ground should you store clean flatware?
At least 6 in/15 cm
How should you store clean glasses/flatware?
Facing down/handle up
What should you do with stationary equipment when not in use?
Keep food-contact surface covered until ready to use
Wet Wiping Cloths
Used for wiping down counters and equipment surfaces
Dry Wiping Cloths
Used to wipe food spills from tableware
Where should you keep wet wiping cloths when not in use?
In their sanitizer solution
What mustn’t you do with dry wiping cloths? (2)
- Use for ANY other purpose
- Use if visibly dirty
Non-food Contact Surfaces
Surfaces that do not come into contact with food
How should you clean non-food contact surfaces?
No sanitizer required, clean regularly
Why is it important to clean up vomit/diarrhea immediately?
They contain highly-contagious norovirus
How can operations prepare for vomiting/diarrhea?
Have a written vomit/diarrhea cleaning procedure
What should cleaning equipment storage areas have? (4)
- Good lighting
- Hooks for hanging
- Utility sink
- Floor drain
What chemicals should you keep in your facility? (2)
- Only those approved for use
- Only those you need
What should you do before cleaning with chemicals?
Remove or cover items that could become contaminated
What should you do after cleaning with chemicals?
Clean/sanitize equipment and utensils
Chemicals stored in their original container must have what?
A manufacturer label
Chemicals transferred to a working container must have what?
A clear label with the chemical’s common name
Steps to Develop a Cleaning Program
- Develop a Master Cleaning Schedule
- Train staff to follow it
- Monitor the program to make sure it works
Components of a Master Cleaning Schedule
- What should be cleaned
- Who should clean it
- When it should be cleaned
- How it should be cleaned
How many individuals should a single task be assigned to?
A single individual
When should you schedule major cleaning projects?
At a time where food will not be contaminated during service
Where should you post cleaning procedures?
Near the area/equipment it refers to
How often should you check cleaning tasks against the master schedule?
Daily
In what order should cleaning tasks on the master schedule be listed?
By area; in order they should be completed
