Chapter 10

Question 1

define: cleaning

Answer 1

Cleaning removes food and other dirt from a surface.

Question 2

define: sanitizing

Answer 2

Sanitizing reduces pathogens on a surface to safe levels.

Question 3

when should you sanitize food contact surfaces

Answer 3

after it has been washed and rinsed

Question 4

true or false:
you can sanitize something by soaking it in hot water

Answer 4

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

Question 5

at what temp. should water be if you are sanitizing something and how long should you soak it in the water

Answer 5

171 degrees F and 30 seconds

Question 6

what are the 3 most common types of chemical sanitizers

Answer 6

-chlorine
-iodine
-quats(quaternary ammonium compounds)

Question 7

true or false:
you can use detergent-sanitizer blends to sanitize

Answer 7

true
you can use it to clean and then sanitize but you must use it twice

Question 8

define:
sanitizer solution

Answer 8

a mix of chemical sanitizer and water

Question 9

define: concentration

Answer 9

The amount of sanitizer to water measured in parts per million (ppm)

Question 10

true or false:
too little sanitizer and too much sanitizer in a sanitizer solution is bad

Answer 10

true
too little can make the solution dull and weak and too much can make the solution dangerous

Question 11

what is concentration measured in

Answer 11

ppm

Question 12

does ppm stand for

Answer 12

parts per million

Question 13

true or false:
to check the concentration in a sanitizer solution you never use a test kit

Answer 13

FALSE
always use a test kit so you know you have it right

Question 14

what is the minimum time a surface needs to be sanitized

Answer 14

some sanitizers work in 7 seconds others take 30 seconds

Question 15

what are the five steps of cleaning and sanitizing

Answer 15

-remove food from the surface
-wash the surface
-rinse the surface
-sanitize the surface
-allow the surface to air-dry

Question 16

when should you clean and sanitize surfaces (4 possible answers)

Answer 16

-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

Question 17

what are the two things you should do before cleaning and sanitizing stationary equipment

Answer 17

• unplug the equipment
  -take off any removable parts and clean and sanitize them

Question 18

true or false:
large items such as pots and pans are often cleaned in a dishwasher

Answer 18

FALSE
smaller items such as tableware and utensils are often cleaned in a dishwasher where larger items are cleaned in a three compartment sink

Question 19

what are the steps to operating a dishwasher (5 possible answers)

Answer 19

-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

Question 20

what are the requirements for a 3 compartment sink (4 possible answers)

Answer 20

-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

Question 21

true or false:
when storing tableware and equipment everything must be stored 6 inches off the floor

Answer 21

true
it protects them from moisture and dirt

Question 22

how should you store glasses and cups

Answer 22

upside down on a clean and sanitized shelf or rack

Question 23

how should you store flatware and utensils

Answer 23

with their handles up

Question 24

true or false:
if stationary equipment is not in use food contact surfaces don’t have to be covered

Answer 24

FALSE
they do have to be covered to prevent contamination

Question 25

what are some nonfood-contact surfaces(6 possible answers)

Answer 25

-floors
-ceilings
-equipment
-exteriors
-restrooms
-walls

Question 26

how often should you clean nonfood-contact surfaces

Answer 26

regularly so you can prevent dust, dirt, and food residue from building up

Question 27

where should cleaning tools and chemicals be stored

Answer 27

in a separate area away from food and prep areas

Question 28

what should a storage area have (3 possible answers)

Answer 28

-good lighting
-hooks to hang cleaning tools
-a floor drain

Question 29

what does OSHA stand for

Answer 29

occupational safety and health administration

Question 30

what does OSHA do

Answer 30

makes the requirements for chemical use in an establishment

Question 31

OSHA requires chemical manufacturers and suppliers to provide a…

Answer 31

MSDS

Question 32

what does MSDS stand for

Answer 32

material safety data sheet

Question 33

an MSDS contains what information about chemicals (8 possible answers)

Answer 33

-directions for safe use and handling
-hazards
-precautions
-appropriate protection for the chemical
-first aid info
-manufacturer’s name, address, and phone number
-prep. date of MSDS
-hazardous ingrediant and identity info

Question 34

you must keep MSDS sheets…

Answer 34

accessible to staff

Question 35

to develop an effective cleaning program you must focus on three things…

Answer 35

-creating a cleaning schedule
-training staff to follow schedule
-monitoring the cleaning program