Chapter 12 Cleaning and Sanitizing

Question 1

Cleaning

Answer 1

Removes food and other dirt from a surface

Question 2

Detergents

Answer 2

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

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 scurbbing off hard-to-remove dirt.

Question 6

Heat Sanitizing

Answer 6

Sanitize by soaking in hot water.

Atleast 171degF for 30 seconds

Question 7

Three types of chemical sanitizer

Answer 7

Chlorine, iodine, and quaternary ammonium compounds, or quads.

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

Must be atleast 180degF or 165degF for stationary rack machines. Hot water cleans and sanitizes.

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 & sanitizing

Answer 12

Scrape or remove food bits from the surface
Wash the surface
Rinse the surface
Sanitize the surface
Allow the surface to air-dry

Question 13

When to Clean and Sanitize

Answer 13

All food-contact surfaces need to be cleaned and sanitized when:
After they are used
Before working with a different type of food, like raw chicken then lettuce.
After handling different raw TCS fruits and vegetables
Any time there is an interruption during and a task and the items being used may have been contaminated
After 4 hours if items are in constant use.

Question 14

Three compartment sink setup

Answer 14

Clean and sanitize each sink and drainboard.
Fill the first sink with detergent and water. 110degF or higher
Fill 2nd sink with clean water.
Fill 3rd sink with water and sanitizer.
Provide a clock with a second hand for sanitizing times.

Question 15

Five steps to using a three compartment sink

Answer 15

Scrape items before washing them.
Wash items in the first sink
Rinse items in the second sink
Sanitize items in the third sink
Air dry items on a clean and sanitized surface.