Chapter 12 Cleaning and Sanitizing

Question 1

Cleaning

Answer 1

removes dirt and food

Question 2

Detergents

Answer 2

used for different cleaning task and contains surfactants

Question 3

Degreasers

Answer 3

grease dissolving agents

Question 4

Delimers

Answer 4

mineral deposit and other cleaners cannot remove

Question 5

Abrasive cleaners

Answer 5

contain a sourcing agent and help scrub hard to remove dirt

Question 6

heat sanitizing

Answer 6

water must be over 171

Question 7

3 types of chem sanitizer

Answer 7

chlorine, iodine and quaternary

Question 8

concentration

Answer 8

sanitizer and water ratio

Question 9

water hardness

Answer 9

effects how well sanitizer works. Determined by amount of minerals in water

Question 10

high temp machines

Answer 10

use hot water to clean and sanitize. Must be at least 180

Question 11

nonfood contact surfaces

Answer 11

surfaces that dont normally come in contact with food such as walls, ceilings, and floors

Question 12

5 steps for cleaning and sanitizing

Answer 12

1) Scrape and remove food
2) wash surface
3) rinse surface
4) sanitize surface
5) allow surface to air dry

Question 13

when to clean and sanitize

Answer 13

after use, before working with different types of food

after handling different raw TCS

Question 14

3 compartment sink setup

Answer 14

1) scrape items
2) wash items in sink
3) rinse item in 2nd sink
4) sanitize item in 3rd sink
5) air dry items on clean surfaces

Question 15

5 steps when using 3 compartment sink

Answer 15

1) clean and sanitize each sink
2) fill 1st sink with water and detergent (110)
3) fill 2nd sink with clean water
4) fill 3rd with sanitizer and water
5) have a clock provided