Chapter 12- Cleaning and Sanitizing

Question 1

Cleaning

Answer 1

removes food and other dirt from a surface

Question 2

Detergents

Answer 2

used for different cleaning tasks; all contain surfactants that reduce surface tension between the dirt and the surface being cleaned

Question 3

Degreasers

Answer 3

detergents that contain a grease-dissolving agent; work well in areas where grease has been burned on

Question 4

Delimers

Answer 4

used on mineral deposits and other dirt that other cleaners cannot remove; often used to remove scale in dish-washing machines and on steam tables

Question 5

Abrasive Cleaners

Answer 5

contain a scouring agent that helps scrub hard-to-remove dirt; often used to remove basked-on food in pots and pans

Question 6

Heat Sanitizing

Answer 6

sanitizing items by soaking them in hot water, water must be at least 171*F and items must soak for at least 30 seconds

Question 7

Three Types of Chemical Sanitizer

Answer 7

chlorine, iodine, Quaternary ammonium

Question 8

Concentraion

Answer 8

the amount of sanitizer for a given amount of water

Question 9

Water Hardness

Answer 9

determined by the amount of minerals in your water, can affect how well your sanitizer works

Question 10

High-Temperature Machines

Answer 10

use hot water to clean and sanitize

Question 11

Nonfood-contact Surfaces

Answer 11

surfaces in operation tat do not normally come in contact with food; floors, walls, ceilings, equipment exteriors

Question 12

Five Steps to Cleaning and Sanitizing

Answer 12

1. Scrape or remove food bits from the surface
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Allow the surface to air-dry

Question 13

When to Clean and Sanitize

Answer 13

after a surface is sued, before working with a different type of food, after handling different raw TCS fruits and vegetables, any time there in an interruption during a task and the items being used may have been contaminated, after four hours if items are in constant use

Question 14

Three Compartment Sink Setup

Answer 14

1st sink: detergent and water at 110*F
2nd Sink: clean water for rinsing
3rd Sink: water and sanitizer

Question 15

Five steps to using a Three Compartment Sink

Answer 15

1. Scrape items before washing them
2. wash items in the first sink
3. Rinse items in second sink
4. Sanitize in the third sink
5. air-dry items on a clean and sanitized surface, upside down so they will drain