Chapter 12, Cleaning and Sanitizing

Question 1

Cleaning

Answer 1

Removing food and other types of dirt from a surface, such as counter-top or plate.

Question 2

Detergents

Answer 2

Cleaners designed to penetrate and soften dirt to help remove it from a surface.

Question 3

Degreasers

Answer 3

Detergents that contain a grease-dissolving agent.

Question 4

Delimers

Answer 4

Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as scale, rust, and tarnish.

Question 5

Abrasive Cleaners

Answer 5

Cleaners containing a scouring agent for scrubbing off 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, the water must be at least 171 F (77 C). The items must be soaked for at least 30 seconds. Another way to sanitize items with heat is to run them through a high-temperature dishwasher.

Question 7

Three Types of Chemical Sanitizers

Answer 7

1. ) Chlorine
2. ) Iodine
3. ) Quaternary ammonium compounds (quats)

Question 8

Concentration

Answer 8

The amount of sanitizer for a given amount of water measured in parts per million (ppm).

Question 9

Water Hardness

Answer 9

The amount of minerals in water.

Question 10

High-Temperature Machines

Answer 10

Use hot water to clean and sanitize. The temperature of the final sanitizing rinse must be at least 180 F (82 C). For stationary rack, single-temperature machines, it must be at least 165 F (74 C). Must have a built-in thermometer as well.

Question 11

Nonfood-Contact Surfaces

Answer 11

Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors.

Question 12

Five Steps to Cleaning and Sanitizing

Answer 12

1. ) Scrape or remove food bits from the surface. Use the correct cleaning tool, such as a nylon brush or pad or a cloth towel.
2. ) Wash the surface. Prepare the cleaning solution with an approved cleaner. Wash the surface with the correct cleaning tool, such as a cloth towel.
3. ) Rinse the surface. Use clean water. Rinse the surface with the correct cleaning tool, such as a cloth towel.
4. ) Sanitize the surface. Use the correct sanitizing solution. Prepare the concentration per manufacturer requirements. Use correct tool, such as a cloth towel. Make sure the entire surface has come in contact with the sanitizing solution.
5. ) Allow the surface to air-dry.

Question 13

When to Clean & Sanitize

Answer 13

Whenever any surface comes into contact with food, it must be cleaned, rinsed, and sanitized.
Food-contact surfaces need to be cleaned and sanitized at these times;
-After they are used
-Before working with a different type of food, i.e. raw chicken to lettuce.
-After handling different raw TCS fruits and vegetables, i.e. melons to leafy greens
-Any time there is 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 Set-Up

Answer 14

• Clean and sanitize each sink compartment and drainboard.
• Fill the first sink with detergent and water. The water temperature must be at least 110 F (43 C). Follow manufacturer’s recommendation.
• Fill the second sink with clean water. This is not necessary if items will be spray-rinsed instead of being dipped.
• Fill the third sink with water and sanitizer to the correct concentration. Hot water can be used as an alternative.
• Provide a clock with a second hand. This will let food handlers time how long items have been in the sanitizing solution.

Question 15

Five Steps to using a Three Compartment Sink

Answer 15

1. ) Scrape items before washing them. If necessary, items can be rinsed or soaked.
2. ) Wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change the water and detergent when the suds are gone or the water is dirty.
3. ) Rinse items in the second sink. Spray the items with water or dip them in it. Make sure to remove all traces of food and detergent from the items being rinsed. If dipping the items, change the rinse water when it becomes dirty or full of suds.
4. ) Sanitize items in the third sink. Change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirements. NEVER rinse items after sanitizing them. This could contaminate their surfaces.
5. ) Air-dry items on a clean and sanitized surface. Place the items upside down so they will drain. NEVER use a towel to dry items, as it could contaminate them.