Chapter 7 Flashcards
The most important part of personal hygiene
Hand washing
Gloves should be worn at all times except when
Washing produce
Condition describes a very yellow or orange coloring of the skin associated with Hepatitis A
Jaundice
Removing food and other food from a surface is called
Cleaning
Reduces pathogens on a surface to a safe level
Sanitizing
If items are in constant use, all food-contact surfaces need to be cleaned and sanitized after…
4 hours
Chemicals that remove food, dirt, rust, stains, and minerals are…
Cleaners
A type of cleaner that dissolves grease
Degreaser
A type of cleaner used in mineral deposites
Delimer
Type of cleaner that has a scouring agent that helps scrub hart to remove dirt
Abrasive
The type of detergent that removes fresh dirt and can be used on almost anything
General purpose
When washing hands the water should be
As hot as you can possibly stand
To use gloves properly
Wash your hands before putting on gloves
If a good service employee has diarrhea or vomiting they should
Call in sick and stay home
Detergent that removes wax and dried on dirt
Heavy duty
If tableware and utensils are being sterilized using the heat sanitizing method, the water temperature should be at least…
171°F
To remove any deposits when cleaning and maintaining a dishwasher, be sure to use a…
Delimer
In a three compartment sink, this goes in the first compartment.
Detergent
In a three compartment sink, this goes in the second compartment.
Rinse water
In a three compartment sink, this goes in the third compartment.
Sanitizing solution
When washing items in a three compartment sink, wash items in a detergent solution at a temperature of…
At least 110°F
A system that organizes all of the cleaning tasks in the kitchen is a
Cleaning Program
A system that prevents controls and eliminates passing for station is called a…
Integrated pest management program
Food and supplies must be kept — off the floor.
6 inches
Hands should be scrubbed how many seconds with soap during hand washing?
10-15 seconds
If a foodhandler has just finished preparing raw chicken the food handler needs to…
Change his or her gloves
And washing your hands the water temperature should be at least
100°F
After washing your hands you should dry your hands with a
Single use paper towel
For proper hand care nails should be kept
Short
Objects being sanitized must be immersed in the solution for a specific period of time called the
Contact time
Ready to eat foods are
Food items that can be eaten without further preparation, washing,or cooking
A food handler who has a headache
Should go to work
Yeah after emptying the dishwasher you noticed that a few plates are still dirty you should
Re-wash the dishes under hot water and soap
An organization that create standards for equipment that comes in direct contact with food
National sanitation foundation (NSF)
A master cleaning schedule specifies which piece of equipment is to be clean, when it is to be cleaned, who is to clean it and
How it should be cleaned
This will keep pests out of your operation
Covering openings around pipes
Correct order for cleaning and sanitizing food contact surfaces is to
Clean rinse sanitize and air dry
The best way to dry utensils after they have been cleaned and sanitized is by
air drying
This must be reported to a manager
A fever
The level of dilution of a chemical and water solution is called
Concentration
