Chapter 5

Question 1

What does sanitizing mean and how is it generally preformed?

Answer 1

To reduce the number of microorganisms to safe levels

• after cleaning using hot water or chemical solution

Question 2

Explain three involved when cleaning and sanitizing kitchen equipment and surfaces “in-place” when using household bleach solution

Answer 2

• wash surface with hot, soapy water
• rinse surface with hot, clean water
• sanitize by spraying 200ppm chlorine solution leaving wet for 45 seconds

Question 3

What does cleaning mean and how is it generally performed?

Answer 3

To physically remove visible food

•soap or detergent & hot water

Question 4

5 steps of manual dishwashing in three-compartment sink

Answer 4

• scrape
• wash
• rinse
• sanitize
• air dry

Question 5

Two main types of mechanical dishwashers are:

Answer 5

• High temp

* Low temp

Question 6

Explain how a High temperature dishwasher works?

Answer 6

Uses hot water to sanitize; final rinse must reach 82’C for 10 seconds

Question 7

Explain how a low-temperature dish washer works

Answer 7

Used chemical solution to sanitize (45 seconds) may be 100ppm chlorine, 200ppm quaternary ammonium, or 25 ppm iodine.

Question 8

Describe some general measure that can be taken to control an existing pest problem or reduce the likelihood of getting one

Answer 8

An interested pest management (IPM) system can be used, general measures include
•pest control company
• adequate garbage removal and storage
• general house keeping
•checking deliveries for infestation