Chapter 12- Cleaning and Sanitation Flashcards
Cleaning agents are chemical compounds that remove food, dirt, _____, rust, ______,and other deposits.
Stains, minerals
_______________ detergents remove fresh dirt from floors, walls, ceilings, prep surfaces and most equipment and utensils
General purpose
Heavy duty detergents remove wax, aged and dried _____, and baked on grease. Dish washing liquids are an example.
Dirt
Solvent cleaners or ______ work well where grease is burned on, they work best at full strength.
Degreasers
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.
Scale
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 _______________.
Scratch surfaces
Sanitation means to __________
Reduce pathogens
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
171, 30
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
Chlorine, concentration, pH
How do you use a three compartment sink?
Scrape off surface of food Wash the surface Rinse surface Sanitize the surface Allow the surface to dry
All food contact surfaces must be ______ and sanitized.
Cleaned
When must food contact surfaces be cleaned and sanitized?
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
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.
Hot water
Chemical-sensitization machines clean and sanitation at much ________ temperature.
Lower
What are some general producers when dealing with a dish tank?
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
What goes in the first sink in a three compartment sink?
Water at least 110*F and detergent
What goes in the second sink in a three compartment sink?
Clean water
What goes in the third sink in a three compartment sink?
Water and sanitizer
Equipment should be ___ off the floor.
6 inches
Storage surfaces should be _______ before storing items.
Cleaned
Store glasses and cups ________,
Upside down
Stationary equipment should be _________ between uses.
Washed
Non-food surfaces must be cleaned regular. Examples of these surfaces include:_______, ceilings, equipment exteriors, restrooms , walls.
Floors
Why is it important to clean up vomit and diarrhea immediate?
So food inst contaminated
The area where you put cleaning supplies should have
Good lighting
Hooks for hanging mops and brooms
Utility sink for buckets
Floor drain
Sanitizing towels should be stored where between uses?
Sanitation buckets
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.
Stored
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:
Use Hazard Precautions PPE (Personal Protective Equipment) First aid Manufacturer Date Information Hazardous ingredients
What is a master cleaning schedule?
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.
What is a kickoff meeting?
A meeting that introduces a new program to your staff.
Why is training important?
So you know your staff is doing it correctly, it raise their moral and it gives your restaurant a better reputation
