Chapter 12- Cleaning and Sanitation

Question 1

Cleaning agents are chemical compounds that remove food, dirt, _____, rust, ______,and other deposits.

Answer 1

Stains, minerals

Question 2

_______________ detergents remove fresh dirt from floors, walls, ceilings, prep surfaces and most equipment and utensils

Answer 2

General purpose

Question 3

Heavy duty detergents remove wax, aged and dried _____, and baked on grease. Dish washing liquids are an example.

Answer 3

Dirt

Question 4

Solvent cleaners or ______ work well where grease is burned on, they work best at full strength.

Answer 4

Degreasers

Question 5

Delimers are used on mineral and other dirt that other cleaners cant remove, for example they remove ______ in a dish washing machine or steam table.

Answer 5

Scale

Question 6

Abrasive cleaners contain a scouring agent that helps scrub out hard to remove soil. They are often used to clean pots and pans, Be careful because can _______________.

Answer 6

Scratch surfaces

Question 7

Sanitation means to __________

Answer 7

Reduce pathogens

Question 8

The first way to heat sanitize is to immerse items into hot water which must be at lest ________ degrees for _____ seconds. The second way is to us a high temperature dish washing machine

Answer 8

171, 30

Question 9

The three most common types of chemical sanitizers are ________, iodine and quats. __________, water temperature, contact time, hardness of water, ____, all can affect how sanitizers work

Answer 9

Chlorine, concentration, pH

Question 10

How do you use a three compartment sink?

Answer 10

Scrape off surface of food
Wash the surface
Rinse surface
Sanitize the surface
Allow the surface to dry

Question 11

All food contact surfaces must be ______ and sanitized.

Answer 11

Cleaned

Question 12

When must food contact surfaces be cleaned and sanitized?

Answer 12

After each use
Any time you begin working with different food
Anytime you have become interrupted in a task and the tools you have been working with may have been contaminated
At 4 hour intervals if items are constantly used

Question 13

High temperature machines use ______ to clean and sanitize. Water temperature is critical. The temperature of the final rinse should be 180 F. For a stationary rack single temperature machine the sanitizing rinse must be 165F.

Answer 13

Hot water

Question 14

Chemical-sensitization machines clean and sanitation at much ________ temperature.

Answer 14

Lower

Question 15

What are some general producers when dealing with a dish tank?

Answer 15

Check the machine once a day
Clear spray nozzle of food
Remove mineral deposit
Scrape and rinse properly
Load dish rack correctly and never overload them
After dishes are washed let air dry never towel dry

Question 16

What goes in the first sink in a three compartment sink?

Answer 16

Water at least 110*F and detergent

Question 17

What goes in the second sink in a three compartment sink?

Answer 17

Clean water

Question 18

What goes in the third sink in a three compartment sink?

Answer 18

Water and sanitizer

Question 19

Equipment should be ___ off the floor.

Answer 19

6 inches

Question 20

Storage surfaces should be _______ before storing items.

Answer 20

Cleaned

Question 21

Store glasses and cups ________,

Answer 21

Upside down

Question 22

Stationary equipment should be _________ between uses.

Answer 22

Washed

Question 23

Non-food surfaces must be cleaned regular. Examples of these surfaces include:_______, ceilings, equipment exteriors, restrooms , walls.

Answer 23

Floors

Question 24

Why is it important to clean up vomit and diarrhea immediate?

Answer 24

So food inst contaminated

Question 25

The area where you put cleaning supplies should have

Answer 25

Good lighting
Hooks for hanging mops and brooms
Utility sink for buckets
Floor drain

Question 26

Sanitizing towels should be stored where between uses?

Answer 26

Sanitation buckets

Question 27

Only use chemicals that are approved for use in food opperation. Make sure that all chemicals are ______ with the common name and are disposed of according to the instructions on the label.

Answer 27

Stored

Question 28

OSHA requires that all chemical manufacturers have information about their product available, this document is called a MSDS (Material safety Data Sheet) information on this paper includes:

Answer 28

Use
Hazard
Precautions
PPE (Personal Protective Equipment)
First aid
Manufacturer
Date
Information
Hazardous ingredients

Question 29

What is a master cleaning schedule?

Answer 29

A schedule that assigns jobs to people to say what needs cleaned and who is cleaning it. It also may say what chemicals to use.

Question 30

What is a kickoff meeting?

Answer 30

A meeting that introduces a new program to your staff.

Question 31

Why is training important?

Answer 31

So you know your staff is doing it correctly, it raise their moral and it gives your restaurant a better reputation