Chapter 12, Cleaning and Sanitation Flashcards
Cleaning
Removing dirt and other dirt from a surface.
Detergents
Containing surfactants, when sprayed it can soften the dirt for easier and quicker removal.
Degreasers
Detergents that contain grease-dissolving agents.
Delimers
Used for mineral deposits and other dirt that cannot be removed. Typically used to remove scale in dish washing machines and steam tables.
Abrasive Cleaners
Scouring agent that helps scrub hard-to-remove dirt.
Heat Sanitizing
A method used to sanitize dishes at a water temp of 171F (77C)
Three types of chemical sanitizer
- Chlorine
- Iodine
- Quaternary ammonium compounds (quats)
Concentration
The amount of sanitizer for a given amount of water.
Water Hardness
Determined by the amount of minerals in your water, can heavily affect how well sanitizer works.
High-Temperature Machines
High-temperature machines that clean and sanitize dishes. Must be at 180F (82C) for final rinse and sanitizer to work.
Nonfood-contact Surfaces
Any surface that does not come into contact with food, like walls, floors, ceilings, and equipment exteriors.
Five Steps to Cleaning and Sanitizing
- Scrape or remove food bits from surface
- Wash the surface
- Rinse the surface
- Sanitize the surface
- All to air-dry
Three Compartment Sink Setup
- Clean and sanitize each sink and drainboard.
- Fill the first sink with detergent and water, reaching 110F (43C)
- Fill the second sink with clean water
- Fill the third sink with water and sanitizer to the correct concentration.
- Provide a clock with a second hand so workers can time how long dishes have been in sanitizer.
Five Steps to Using a Three Compartment Sink
- Scrape items before washing
- Wash items in the first sink
- Wash items in the second sink
- Sanitize items in the third sink
- Air-dry items on a clean and sanitized surface
