Chapter 7 Review Test Flashcards
Handwashing
The most important part of personal hygiene.
Jaundice
A yellowing of the skin and eyes.
Cleaning
Removing food and other dirt from a surface.
Sanitizing
Reducing pathogens on a surface to safe levels.
Cleaners
Chemicals that remove food, dirt, rust, stains, and minerals.
Degreaser
Cleaner that removes grease.
Delimer
Cleaner used on mineral deposits.
Abrasive
Cleaner that has a scourging agent that helps scrub hard-to-remove dirt.
Proper glove use
Wash and sanitize hands before putting on gloves.
Detergent
In a three compartment sink, what goes in the first compartment.
Rinse water
In a three compartment sink, what goes in the second compartment.
Sanitizing solution
In a three compartment sink, what goes in the third compartment.
Cleaning program
A system that organizes all of the cleaning and sanitizing tasks in the kitchen.
Integrated pest management program
A system that will prevent, control, or eliminate pest infections in an operation.
6 inches
How far off the floor should food be stored.
Contact time
The specific period of time during which objects being sanitized must be immersed in a solution. The contact time depends on the type of sanitizer being used.
Ready-to-eat food
Food that can be eaten without further preparation, washing, or cooking.
National Sanitation Foundation (NSF)
Organization that created standards for equipment that comes into direct contact with food.
Master cleaning schedule
A schedule that contains what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
Clean, rinse, sanitize, and air-dry
The correct order for cleaning and sanitizing food-contact surfaces is to.
