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. Contain surfactants (surface acting agents) that reduce the surface tension between the dirt and the surface being cleaned.

Question 3

Delimers

Answer 3

Used on mineral deposits and other dirt that other cleaners cannot remove.

Question 4

Abrasive Cleaners

Answer 4

Contain a scouring agent that hells scrub hard to remove dirt.

Question 5

Heat Sanitizing

Answer 5

The water is 171F (77C) and the item is soaked for at least for 30 seconds.

Question 6

Three Types of Chemical Sanitizer

Answer 6

Chlorine, iodine and quaternary.

Question 7

Concentration

Answer 7

The amount of sanitizer or liquid to a amount of wate.r

Question 8

Water Hardness

Answer 8

Determined by the amount of minerals in water.

Question 9

High-Temperature Machines

Answer 9

Use hot water (171F, 77C) to clean and sanitize (180F 82C)

Question 10

Non-food Contact Surfaces

Answer 10

Surfaces that do not come in contact with food.

Question 11

Cleaning and Sanitizing - The Five Steps

Answer 11

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 12

Three Compartment Sink Set Up

Answer 12

1st sink : detergent and water (110F, 43C)
2nd sink: clean water or spray down.
3rd sink: water and sanitizer.
Other things to have: Clock with a second hand and air dry system.

Question 13

The Five Steps to using a Threee Compartment Sink

Answer 13

1. Scrape items before washing.
2. Wash items in the first sink.
3. Rinse items in the second sink.
4. Sanitize items in the third sink.
5. Air dry items.