Chapter 12 - Cleaning and sanitizing Flashcards
Cleaning
removes food and other dirt from surfaces
Sanitizing
reduces pathogens on a surface to safe levels
Heat sanitizing
soak it in hot water
171 F for 30 seconds
Saniizer effectiveness is affected by
Concentration pH Temperature Contact time water hadness
How to clean and santize
1- Scrape or remove food bits from the surface 2- Wash the surface 3- Rinse the surface 4- Sanitize the surface 5- Allow surface to air dry
Sanitizing with CHLORINE
Water temp >= 100 and pH < = 10 or temp >= 75 and pH < = 8
concentration 50-99 ppm
contact time >= 7 secs
Sanitizing with IODINE
Water temp at 68 F, pH <=5 or PMR
concentration 12.5-25 ppm
contact tme >= 30 secs
Sanitizing with QUATS
Water temp 75 F pH PMR
water hardness <= 500 ppm or PMR
contact time >= 30 secs
Final sanitizing rinse in high temperature machines
180 F
For stationary rack, single temperature dishwashers, final rinsing temp should be
165 F
Air dry
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Air dry
Never use a towel to dry items
What is needed for e three compartment sink
Area to scrape items before washing first sink 110 F wash second sink rinse third sink sanitize temperature 171 F 30 seconds counter to air dry the items clock with a second hand
Wash temp in a 3 compartment sink
110 F
Glassware storage
upside down n a clean and sanitized shelf or rack.
store tableware … inches off the floor
6
wet cloths
keep them in saniizing solution
dry cloths
wipe food spills from tableware, such as from a plate during service, must be kept dry while in use
Cleaning Up after People Who Get Sick
to be effective, operations must have procedures for cleaning up vomit and diarrhea. These procedures must address specific actions that employees must take to minimize contamination and exposure to food, surfaces, and people
storing cleaning supplies
away from food
good lighting Place mops in a position to air-dry without soiling walls, equipment, or supplies.
Clean and rinse buckets. Let them air-dry, and then store them with other tools.
foodservice chemicals
Only chemicals approved for use in a foodservice operation
Chemicals must be stored in their original containers.
chemicals must always be stored below food, equipment, utensils, and linens.
If chemicals are transferred to a new working container, the label on that container must list the common name of the chemical.