Chapter 10 Flashcards
define: cleaning
Cleaning removes food and other dirt from a surface.
define: sanitizing
Sanitizing reduces pathogens on a surface to safe levels.
when should you sanitize food contact surfaces
after it has been washed and rinsed
true or false:
you can sanitize something by soaking it in hot water
true
you can soak your dishes in water that is at least 171 degrees F or you can run them through a high-temp dishwasher
at what temp. should water be if you are sanitizing something and how long should you soak it in the water
171 degrees F and 30 seconds
what are the 3 most common types of chemical sanitizers
-chlorine
-iodine
-quats(quaternary ammonium compounds)
true or false:
you can use detergent-sanitizer blends to sanitize
true
you can use it to clean and then sanitize but you must use it twice
define:
sanitizer solution
a mix of chemical sanitizer and water
define: concentration
The amount of sanitizer to water measured in parts per million (ppm)
true or false:
too little sanitizer and too much sanitizer in a sanitizer solution is bad
true
too little can make the solution dull and weak and too much can make the solution dangerous
what is concentration measured in
ppm
does ppm stand for
parts per million
true or false:
to check the concentration in a sanitizer solution you never use a test kit
FALSE
always use a test kit so you know you have it right
what is the minimum time a surface needs to be sanitized
some sanitizers work in 7 seconds others take 30 seconds
what are the five steps of cleaning and sanitizing
-remove food from the surface
-wash the surface
-rinse the surface
-sanitize the surface
-allow the surface to air-dry
when should you clean and sanitize surfaces (4 possible answers)
-after they are used
-before food-handlers start working with a different type of food
-anytime the items may have been contaminated
-after 4 hours of constant use
what are the two things you should do before cleaning and sanitizing stationary equipment
- unplug the equipment
-take off any removable parts and clean and sanitize them
true or false:
large items such as pots and pans are often cleaned in a dishwasher
FALSE
smaller items such as tableware and utensils are often cleaned in a dishwasher where larger items are cleaned in a three compartment sink
what are the steps to operating a dishwasher (5 possible answers)
-keep the machine clean
-prepare items before putting them in the dishwasher
-loading the dish racks correctly
-air dry all items
-monitor water temp, water pressure, and sanitizing levels
what are the requirements for a 3 compartment sink (4 possible answers)
-1 sink: washing sink (hot water(110F) and detergent)
-2 sink: rinsing sink (clean water)
-3 sink: sanitizing sink (sanitizer or hot water)
-clock with a seconds hand
true or false:
when storing tableware and equipment everything must be stored 6 inches off the floor
true
it protects them from moisture and dirt
how should you store glasses and cups
upside down on a clean and sanitized shelf or rack
how should you store flatware and utensils
with their handles up
true or false:
if stationary equipment is not in use food contact surfaces don’t have to be covered
FALSE
they do have to be covered to prevent contamination
