Chemicals and Training Flashcards

1
Q

What does OSHA stand for? What does OSHA do?

A

occupational safety and hazard administration

employees safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What does OSHA require?

A

inventory of all chemicals on property (including office supplies)
Provide SDS for all chemicals on premises

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is included on SDS?

A
employees
chemical type
job description
common name
manufacturer's
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What can cost 3,000 if this requirement is violated?

A

eye protection and an eye wash station

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the 3 steps to developing an employee- training program?

A

asses training needs
establish the learning objectives
have all necessary equipment/ supplies ava

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the first factor affecting cleaning? What are the diff kinds?

A

soiling/ dirt

grease, lipstick, eggs, cheese, lime

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the 2 diff kinds of water? Which water is detergent not as effective in?
What molecules are smaller in soft water?

A

hard/ soft
hard
sodium molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What happens during the process of water softenting?

A

exchange large for small sodium molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the optimum temp for water?

A

75- 110

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the first type of cleaner? What is it used for? What is a con for this cleaner?

A

abrasive
remove caked/ burnt on food, Rust
may cause surface damage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the 2nd kind of cleaner? What does this cleaner have in it to make water “wetter”?

A

synthetic detergent

surfactant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Which cleaner is used to remove lime build up?

A

delimers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which cleaner is used to remove grease?

A

solvent/ degreaser

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What does sanitizing the dishes do to the number of microorganisms?

A

reduces the number to an acceptable level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is most commonly used to sanitize?

A

unscented bleach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are adv to bleach? dis?

A

a: inexpensive, easy to use, works great in hot water, v effective
d: corrosive, not all the same

17
Q

water temp ppm time
_______ 50 >7 sec
75 50 >__ sec
55 ____ >10 sec

A
  1. 100
  2. 7
  3. 100
18
Q

Iodine
water temp ppm time:sec
75 12.5-25 ____

A

30

19
Q

What are the adv of iodine? dis?

A

a: color indocator, v effective, non- corrosive
d: needs 30 sec, leaves solution at 120

20
Q

What is quats ppm and time? What does quats need to work?

A

200 30 sec

water softner

21
Q

T/F: lysol (phenols) can be used on any food contact surface

A

F

22
Q

Can heat be used as a sanitizer?

A

yes at 171 F for 30 sec

23
Q

T/F: scrape, sort, wash, rinse, sanitize

A

t

24
Q

What temp is the water during a wash?

A

> 110 F

25
Q

During rinse what temp is the water held at?

A

> 110 F

26
Q

What temp is the water held at to sanitize?

A

> 75 F

27
Q

What is the min temp for a dish washing machine?

A

180 F

28
Q

T/F: food can be served in empty cleaning containers if it is rinsed 3 times before.

A

F

29
Q

How do you dispose leftover cleaning chemicals?

A

follow labels instructions
follow local regulations
wear protective goggles