Chapter 12 Cleaning and Sanitizing

Question 1

Cleaning

Answer 1

Removes food and other dirt from services

Question 2

Detergents

Answer 2

Are used for different cleaning tasks however all detergents contain surfactants That reduce surface tension between the dirt and the surface being cleaned please allow the detergent to quickly penetrate and soften the dirt that reduce surface tension between the dirt and the surface being cleaned please allow the detergent to quickly penetrate and soften the dirt.

Question 3

Degreaser

Answer 3

Detergents that contain a grease dissolving agent these cleaners work well in areas where grease has been burnt on such as grills black splashes of indoors and range hoods

Question 4

Delimers

Answer 4

Are used on mineral deposits and other dirt that other cleaners cannot remove.

Question 5

Abrasive cleaners

Answer 5

Contain a scouring agent that help scrub hard to remove dirt

Question 6

Heat sanitizing

Answer 6

One way to sanitize items is to soak them in hot water for this method to work water must be at least 171°F the item must be sold for at least 30 seconds you may need to install a heating device to maintain this temperature

Question 7

Three types of chemical sanitizer

Answer 7

Three common types of chemical sanitizer are fluorine Iodine and quaternary ammonium compounds or quats

Question 8

Concentration

Answer 8

Sanitizing solution is a mix of chemical sanitizer and water the concentration mix of this makes the amount of sanitizer for a given amount of water is critical to little sanitizer may make a solution weak and useless to watch that tell you may make the solution to strong and unsafe

Question 9

Water hardness

Answer 9

Can affect how well a sanitizer works water hardness is determined by the amount of minerals in your water

Question 10

High temperature machines

Answer 10

High temperature machines use Hot water to clean and sanitize

Question 11

Non-food contact surfaces

Answer 11

Many services in operation do not normally come in contact with food examples include floors walls ceilings and equipment exteriors

Question 12

Five steps to cleaning and sanitizing

Answer 12

Scrape or remove food built from the surface use the correct cleaning tool such as a night on brush or pad or a cloth towel

Wash the surface repair that cleaning solution with an approved corner washer surface with the correct cleaning tool such as a cloth or towel

Rinse the surface use clean water rinse the surface with the correct cleaning tool such as a cloth or towel

Sanitize the surface use the correct sanitizing solution repair the concentration per minute pictures requirement is the correct tool such as a cloth towel do you sanitize the surface make sure the entire surface has come in contact with the sanitizing solution

Allow the surface to air dry

Question 13

Went to clean and sanitize

Answer 13

All food contact surfaces need to be cleaned and sanitized at these times

After they are used

Before working with a different type of food for example between Prepping watching him and cutting lettuce

Have to have a different raw TCS fruits and vegetables for sample twin cutting melons and leafy greens.

Anytime there is an interruption during a test and the items being used may have been contaminated

After four hours if items are in constant use

Question 14

Three compartment sink set up

Answer 14

Clean and sanitize each sink and drain board

Feel the first thing with detergent and water the water temperature must be at least 110 Fahrenheit follow the manufacturers recommendations

Fill the second sink with water this is not necessary if that item will be spray rinsed instead of being dropped

Fill the third sink with water and sanitizer to the correct concentration hot water can be used as an alternative follow the guidelines on manufactures recommendations

I provide a clock with a secondhand this world that food handlers town how long items have been in the sanitizing solution

Question 15

Five steps to using a three compartment sink

Answer 15

Scrape items before washing them if necessary items can be rinsed or soaked

Use a brush cloth or nylon scrub pad to loosen dirt change the water and detergent when the sides are gone or the water is dirty

Rinse items in the second sink spray the items with water or dip them into sink make sure to remove all traces of food or detergent from the items being rinsed if dropping the item change the rinse water when it becomes Dirty or full of suds

Sanitized items in the third sink change the sanitizing solution when the temperature of the water sanitizer concentration falls below requirements

Here trade items on it clean and sanitize therapist placed the item upside down so they will drain