Chapter 12 Flashcards
Cleaning
Removes food and other dirt from a surface
Detergents
Cleaners designed to penetrate and soften dirt to help remove it from a surface
Degreasers
Detergents that contain a grease-dissolving agent
Delimers
Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as rust
Abrasive Cleaners
Cleaners containing a scouring agent for scrubbing off hard-to-remove dirt
Heat Sanitizing
Reduces pathogens on a surface to safe levels. Soaked in water for 30 seconds at 171F
Three Types of Chemical Sanitizer
Chlorine, Iodine, and quaternary ammonium (quats)
Concentration
The amount of sanitizer for a given amount of water measured in parts per million (ppm)
Water Hardness
The amount of minerals in water
High-temperature Machines
Use hot water to clean and sanitize. at least 180F
Nonfood-contact Surfaces
Surfaces in operation that do not normally come into contact with food, such as floors, walls, ceilings, and equipment exteriors
Five Steps to Cleaning and Sanitizing
(1) Scrape or remove food bits from surface
(2) Wash the surface
(3) Rinse the surface
(4) Sanitize the surface
(5) let the surface air dry
When to Clean and Sanitize
Any surface that touches food must be cleaned, rinsed, and sanitized after. However, nonfood-contact surfaces only need to be cleaned and rinsed
Three Compartment Sink Setup
1st Sink: Detergent and water at 110F
2nd Sink: Clean water
3rd Sink: Water and Sanitizer
Five Steps to Using Three Compartment Sink
(1) Scrape items before washing
(2) Wash items in first sink
(3) Rinse items in second sink
(4) Sanitize items in third sink
(5) Air dry items on clean and sanitized surfaces
