Chapter 12, Cleaning and Sanitizing

Question 1

cleaning

Answer 1

removes dirt and food from a surface

Question 2

detergents

Answer 2

there are different detergents used for different tasks, but all detergents contain surface acting agents that reduce surface tension between dirt and the surface being cleaned.

Question 3

degreasers

Answer 3

detergents that contain a grease dissolving agent.

Question 4

delimers

Answer 4

used on mineral deposites and dirt that other cleaners cannot remove.

Question 5

abrasive cleaners

Answer 5

contain a scouring agent that helps scrub hard to remove dirt.

Question 6

heat sanitzing

Answer 6

reduces pathogens on a surface to safe levels. food-contact surfaces must be sanitized after they have been cleaned and rinsed. heat sanitizing is soaking the items in hot water that is at least 171 degrees and the items must be soaked for at least 30 seconds

Question 7

three types of chemical santizers

Answer 7

chlorine, iodine, and quaternary ammonium compounds

Question 8

concentration

Answer 8

the amount of sanitizer to the amount of water. this is important because too little sanitizer can dilute it to much and it will be useless, but too much will make the solution too strong and unsafe

Question 9

water hardness

Answer 9

can affect how well a sanitizer works. it is determined by the amount of minerals in your water

Question 10

high temperature machines

Answer 10

use hot water to clean and sanitize. the temperature of the final rinse must be at least 180 degrees F

Question 11

non-food contact surfaces

Answer 11

the surfaces in an operation that do not normally come in contact with food. they do not need to be sanitized, but they do need to be cleaned regularly to prevent pathogens and pests

Question 12

5 steps to cleaning and sanitizing

Answer 12

1. scrape or remove food from surface.
2. wash the surface with the approved cleaner and cleaning tool
3. rinse the surface with clean water
4. sanitize the surface with the correct sanitizing solution and right tool. make sure the entire surface has come in contact with the sanitizing solution
5. allow the surface to dry

Question 13

when to clean and sanitize

Answer 13

after they are used. before working with a different type of food, after handling different raw TCS fruits and vegetables. whenever there is an interruption during a task and the items being used may have been contaminated. after 4 hours if items have been in constant use.

Question 14

three compartment sink set up

Answer 14

1. clean and sanitize each sink and drainboard
2. fill the first sink with detergent and water at least 110 degrees.
3. fill the second sink with clean water
4. fill the third sink with water and sanitizer to the correct concentration.
5. provide a clock with a second hand so food handlers know how long items have been in the sanitizer.

Question 15

5 steps to using a three compartment sink

Answer 15

1. scrape items before washing them.
2. wash items in the first sink. change the water when the suds are gone or the water is dirty.
3. rinse items in the second sink
4. sanitize items in the third sink. change the sanitizing solution when the water falls below the required temperature. NEVER rinse items after sanitizing them
5. airdry items on a clean, sanitized surface. NEVER use a towel to try items