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Food Service Management > Chemical and Heat Sanitizers > Flashcards

Chemical and Heat Sanitizers Flashcards

1
Q

What temp must be reached for heat sanitation to be effective?

A

74 C (165F)

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2
Q

What does TPD regulate?

A

Therapeutic Product Directive

Regulates warehousing machine sanitizers but makes no kill cliams

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3
Q

What does PMRA regulate?

A

Pest Management Regulating Agency

Oversees drug ID number, registration, and oversees products that make kill claims

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4
Q

What are the 4 types of cleaning agents?

A

1) Detergents
2) Solvent/Alkaline Cleaners
3) Acid Cleaners
4) Abrasive Cleaner

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5
Q

What are detergents?

A

All detergents contain:

  • surfectants (lift up soil)
  • most are alkaline
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6
Q

What are mild alkaline detergents used for? Strong?

A

Mild: remove fresh soils from walls, floors ect.
Strong: remove baked on soils, cut through wax and grease

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7
Q

What are solvents/alkaline cleansers?

A
  • degreasers
  • alkaline cleaner + degreasing agent
  • work on grills, backsplashes, oven tops
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8
Q

What are acid cleaners?

A
  • only use acid cleaners when alkaline do not work
  • used for scaling in dishwashers
  • tarnish copper/brass
  • use with caution
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9
Q

What are abrasive cleaners?

A
  • contain scouring agents
  • remove hard-to-remove soils
  • may scratch plastics and stainless steel
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10
Q

What are the 3 most common chemical sanitizers?

A

1) Chlorine
2) Iodine/Iodophors
3) Quarternary Ammonium Compounds (Quats)

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11
Q 
What chemical sanitizers are incompatible with other chemical and should not be mixed with other detergents?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

A) Chlorine

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12
Q 
What chemical sanitizer may leave an odour on dishes, and damage rubber and metals?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

A) Chlorine

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13
Q 
What chemical sanitizer is ineffective and dangerous above 49C (120F) ?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

A) Chlorine

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14
Q

Chlorine is not ____ and will lose strength quickly. Fresh solutions must be prepared frequently, and have a maximum storage life of ____

A

stable

24 hours

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15
Q 
What chemical sanitizer should only be used in solutions with a pH of 5.0 or less?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

C) Iodine

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16
Q 
What chemical sanitizers has an effective temperature range of 24 C to 34 C and vaporize and 49 C?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

C) Iodine

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17
Q 
What chemical sanitizer is the most common, non-corrosive, non-staining and odourless?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

B) Quats

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18
Q 
What chemical sanitizer only works with water wth a hardness of 500 mg/L or lower?
A) Chlorine
B) Quats
C) Iodine
D) Abrasive sanitizers
A

B) Quats

19
Q

(T/F) All washed and sanitized items should be air dried only

A

T

20
Q

In a single tank, stationary rack, single temp machines, the final sanitizing rinse must be exposed for at least 10 seconds at what temp?

A

74 C (165 F)

21
Q

In all other machines, the final sanitizing rinse must be exposed for at least 10 seconds at what temp?

A

82 C (180F)

22
Q

What water temp is required for chemical sanitizing machines?

A

13 C - 49 C

Temp depends on what chemical used

23
Q

manual dishwashing equipment includes _______ away from food preparation areas

A

2-3 compartment sink

24
Q

Manual dishwashing equipment should have a ___ capable of measuring 100 C, and testing equipment to determine the ___

A

thermometer

strength of sanitizing chemicals

25
Q

The minimum concentration of chlorine sanitizers for immersion and spray cleaning is:
A) 12.5-25.0 mg/L for both
B) 100 mg/L and 200 mg/L
C) 200 mg/L for both

A

B) 100 mg/L and 200 mg/L

26
Q

The minimum concentration of iodine sanitizers for immersion and spray cleaning is:
A) 12.5-25.0 mg/L for both
B) 100 mg/L and 200 mg/L
C) 200 mg/L for both

A

A) 12.5-25.0 mg/L for both

27
Q

The minimum concentration of quat sanitizers for immersion and spray cleaning is:
A) 12.5-25.0 mg/L for both
B) 100 mg/L and 200 mg/L
C) 200 mg/L for both

A

C) 200 mg/L for both

28
Q

The minimum temperature of chlorine sanitizers for machine and manual use is:
A) Machine (13-49 C) Manual (45-49C)
B) 24C, will vaporize at 49 C
C) 24 C

A

A) Machine (13-49C) Manual (45-59)

29
Q

The minimum temperature of iodine sanitizers for machine and manual use is:
A) Machine (13-49 C) Manual (45-49C)
B) 24C, will vaporize at 49 C
C) 24 C

A

B) 24C, will vaporize at 49C

30
Q

The minimum temperature of quat sanitizers for machine and manual use is:
A) Machine (13-49 C) Manual (45-49C)
B) 24C, will vaporize at 49 C
C) 24 C

A

C) 24C

31
Q

Which sanitizer is most effective below pH 5?

A

Iodine

32
Q

Which sanitizer is dangerous below pH 4?

A

Chlorine

33
Q

Which sanitizer is most effective around 7?

A

Quat

34
Q

(T/F) In response to organic contaminants in water, chlorine is quickly inactivated

A

T

35
Q

(T/F) In response to organic contaminants in water, iodine is not inactivated

A

F

36
Q

(T/F) In response to organic contaminants in water, quat is not easily affected

A

T

37
Q

Which chemical sanitizer is corrosive?
A) iodine
B) chlorine
C) quat

A

B) Chlorine

38
Q

Which chemical sanitizer is sensitive to hard water?
A) iodine
B) chlorine
C) quat

A

C) Quat

must be at a hardness of 500 mg/L or less

39
Q

The presence of iodine is indicated by what colour?

A

Amber

40
Q

In a three-compartment sink, the first sink should be in a ____ solution at a minimum temp of ___

A 
detergent
45 C (113 F)
41
Q

The second sink is for ____ in clear water at minimum temp of ___

A 
rinsing
45 C (113 F)
42
Q

name two ways the third sink can be used for sanitation

A

1) hot water at min temp of 77C for at least 2 mins

2) chemical sanitizing solution, min 2 mins

43
Q

What temp is the range for chemical sanitizers to be effective?

A

13-49 C (55-120F)

44
Q

At what temp quickly kills most microbes?

A

74 C (165 f)

Food Service Management (14 decks)

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