Chapter 10 - Cleaning and Sanitizing

Question 1

Cleaning:

Answer 1

Removes food, dirt, and soil.

Question 2

Sanitizing:

Answer 2

Reduces pathogens to safe levels - only surfaces that come into contact with food must be cleaned and sanitized - all other surfaces must only be cleaned.

Question 3

Four requirements for cleaners:

Answer 3

Stable, non-corrosive, safe to use, and available.

Question 4

Four categories of cleaners:

Answer 4

1. Detergents - everyday cleaners.
2. Degreasers - greasy surfaces.
3. Delimers - mineral buildup.
4. Abrasive cleaners - stuck on/burnt on food.

Question 5

Heat Sanitizing:

Answer 5

Fully immersed in water that is 171F for at least 30 seconds.
High temp dishwashing machine.

Question 6

Chemical Sanitizing:

Answer 6

Soak in the sanitizing solution.
Rinse, swab, or spray items with a sanitizing solution.

Question 7

Three commonly used chemical sanitizers:

Answer 7

1. Chlorine.
2. Iodine.
3. Quats.

Question 8

Chlorine:

Answer 8

50-99 ppm; contact time - 7 seconds.

Question 9

Iodine:

Answer 9

12.5-25 ppm; contact time - 30 seconds.

Question 10

Quats:

Answer 10

concentration range varies; contact time - 30 seconds.

Question 11

If using detergent-sanitizer blends:

Answer 11

Use it once to clean, use it a second time to sanitize.

Question 12

Sanitizer effectiveness depends on:

Answer 12

Concentration, temperature, contact time, water hardness, and pH.

Question 13

Sanitizer concentration:

Answer 13

Too little sanitizer makes the solution too weak and useless, and too much sanitizer makes the solution too strong, unsafe, and corrosive.

Question 14

5 Steps for Cleaning and Sanitizing:

Answer 14

1. Scrape or remove the food/debris.
2. Wash.
3. Rinse.
4. Sanitize.
5. Air dry.

Question 15

Cleaning equipment that holds and dispenses TCS food:

Answer 15

Must be cleaned and sanitized daily unless the manufacturer indicates something different.

Question 16

Cleaning in a three compartment sink:

Answer 16

First, each sink must be cleaned and sanitized.
First sink - mixture of detergent and water that is at least 110F.
Second sink - clean water for rinsing.
Third sink - mixture of water and sanitizer.

Question 17

Wet wiping cloths:

Answer 17

Wiping surfaces and kept stored in the sanitizing solution.

Question 18

Dry wiping cloths:

Answer 18

Used to wipe spills from tableware - must be dry and not contain food debris or be visibly durty.

Question 19

Cleaning up after people who get sick:

Answer 19

Diarrhea and vomit must be cleaned up quickly and correctly in order to prevent contamination and spread of illness.
Operations must train their workers on the specific procedures for cleaning up these messes.