Chapter 12 - Cleaning and sanitizing

Question 1

Cleaning

Answer 1

removes food and other dirt from surfaces

Question 2

Sanitizing

Answer 2

reduces pathogens on a surface to safe levels

Question 3

Heat sanitizing

Answer 3

soak it in hot water

171 F for 30 seconds

Question 4

Saniizer effectiveness is affected by

Answer 4

Concentration 
pH
Temperature
Contact time 
water hadness

Question 5

How to clean and santize

Answer 5

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

Question 6

Sanitizing with CHLORINE

Answer 6

Water temp >= 100 and pH < = 10 or temp >= 75 and pH < = 8
concentration 50-99 ppm
contact time >= 7 secs

Question 7

Sanitizing with IODINE

Answer 7

Water temp at 68 F, pH <=5 or PMR
concentration 12.5-25 ppm
contact tme >= 30 secs

Question 8

Sanitizing with QUATS

Answer 8

Water temp 75 F pH PMR
water hardness <= 500 ppm or PMR
contact time >= 30 secs

Question 9

Final sanitizing rinse in high temperature machines

Answer 9

180 F

Question 10

For stationary rack, single temperature dishwashers, final rinsing temp should be

Answer 10

165 F

Question 11

Air dry

Answer 11

nev

Question 12

Air dry

Answer 12

Never use a towel to dry items

Question 13

What is needed for e three compartment sink

Answer 13

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

Question 14

Wash temp in a 3 compartment sink

Answer 14

110 F

Question 15

Glassware storage

Answer 15

upside down n a clean and sanitized shelf or rack.

Question 16

store tableware … inches off the floor

Answer 16

6

Question 17

wet cloths

Answer 17

keep them in saniizing solution

Question 18

dry cloths

Answer 18

wipe food spills from tableware, such as from a plate during service, must be kept dry while in use

Question 19

Cleaning Up after People Who Get Sick

Answer 19

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

Question 20

storing cleaning supplies

Answer 20

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.

Question 21

foodservice chemicals

Answer 21

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.