ch 12

Question 1

Cleaning

Answer 1

Process of removing food and other types of dirt from a surface, such as a countertop or plate.

Question 2

Detergents

Answer 2

Cleaner designed to penetrate and soften dirt to help remove it from a surface.

Question 3

Degreasers

Answer 3

Alkaline detergents, often called degreasers, that contain a grease-dissolving agent.

Question 4

Delimers

Answer 4

used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust and tarnish

Question 5

Abrasive Cleaners

Answer 5

cleaners containing a scouring agent used to scrub off hard to remove soils

Question 6

Heat Sanitizing

Answer 6

using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way is with hot water(171degrees)

Question 7

chemical sanitizer

Answer 7

using a chemical solution to reduce microorganisms

Question 8

Concentration

Answer 8

The amount of sanitizer to water measured in parts per million (ppm). The concentration of sanitizer affects the effectiveness of the sanitizer solution.

Question 9

Water Hardness

Answer 9

Water is important to the food processing industry because it is present in all foods. … Most individuals have firsthand experience with “hard water” (water with >120 ppm of hardness) that reduces foaming of soaps and rinsing effectiveness.

Question 10

High-Temperature Machines

Answer 10

High temp machines wash dishware at 150 to 160 degrees and rinse it at 180 degrees Fahrenheit, sanitizing through sheer water heat. Because of the intense heat, high temperature commercial dishwashers also require a condensate hood for operation.

Question 11

Nonfood-contact Surfaces

Answer 11

Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.

Question 12

Five steps to cleaning & sanitizing

Answer 12

Step 1 – Preparation. Remove loose dirt and food particles. …
Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. …
Step 3 – Sanitising (bacteria killing stage) Treat with very hot, clean, potable water (75 °C) for at least 2 minutes. …
Step 4 – Air drying.

Question 13

When to Clean and Sanitize

Answer 13

Clean and sanitize a food contact surface after working with raw meat, when switching from one food to another, when switching tasks, after taking a break, and after four hours of constant use.

Question 14

Three compartment sink setup

Answer 14

Rinse, scrape, or soak all items before washing them.
Clean items in the first sink. Wash them in a detergent solution at least 110 ̊F (43 ̊C). …
Rinse items in the second sink. …
Sanitize items in the third sink. …
Air dry all items.

Question 15

Five steps to using a three compartment sink

Answer 15

Rinse, scrape, or soak all items before washing them.
Clean items in the first sink. Wash them in a detergent solution at least 110 ̊F (43 ̊C). …
Rinse items in the second sink. …
Sanitize items in the third sink. …
Air dry all items.

Question 16

sanitizer

Answer 16

chemical used to sanitize. Chlorine, iodine and quats are the most common

Question 17

master cleaning schedule

Answer 17

detailed schedule listing all cleaning tasks in an establishment includes:what, who when and how should be cleaned