Cleaning and Sanitizing

Question 1

• process of removing food and other types of soil from a surface, such as dish, glass, or cutting board
• done with a cleaning agent that removes food, soil or other substance

Answer 1

Cleaning

Question 2

• used to routinely wash tableware, surfaces, and equipment
• it can penetrate soil quickly and soften it
• examples include dishwashing ______ and automatic dishwasher ______

Answer 2

detergents

Question 3

• use periodically where grease has burned on
• often called as degreasers

Answer 3

solvent cleaners

Question 4

• use periodically on mineral deposits and other soils that detergents cannot remove
• these cleaners are often used to remove scale in ware washing machines and steam tables

Answer 4

acid cleaners

Question 5

use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. some also disinfect. Clean food contact surfaces that are used to prepare potentially hazardous foods as needed throughout the day but no less that every four hours. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated

Answer 5

abrasive cleaners

Question 6

is done using heat, radiation or chemicals. Heat and chemicals are commonly used as a method in restaurants; radiation rarely is.

Answer 6

sanitizing

Question 7

three methods of using heat sanitizing

Answer 7

steam
hot water
hot air

Question 8

how hot must it be to sanitize using the third compartment of a three compartment sink

Answer 8

171 degrees fahrenheit or 77 degrees celsius

Question 9

ware washing machine

Answer 9

180 degrees fahrenheit or 82 degrees celsius

Question 10

stationary rack

Answer 10

165 degrees fahrenheit or 74 degrees celsius

Question 11

how long does items need to be exposed to the temperatures when sanitizing with heat

Answer 11

30 seconds

Question 12

what are the approved sanitizers in chemical sanitizing

Answer 12

iodine
chlorine
quaternary ammonium

Question 13

three factors affecting the effectiveness of chemical sanitizers

Answer 13

concentration
temperature
contact time

Question 14

the presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. too much can be toxic

Answer 14

concentration

Question 15

in what temperature does chemical sanitizers work best in water

Answer 15

between 55 degrees fahrenheit or 13 degrees celsius and 120 degrees fahrenheit or 49 degrees celsius

Question 16

in order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact w the sanitizer for the recommended length of time

Answer 16

contact time

Question 17

used in the kitchen to clean 0r dry dishes and surfaces

Answer 17

dishcloth

Question 18

help keep you hands clean and lessen your chancce of getting germs taht can make you sick

Answer 18

gloves

Question 19

used for cleaning impervious surfaces

Answer 19

sponge

Question 20

used to sweep the floor

Answer 20

broom

Question 21

used to carry fluids through air or fluid environments

Answer 21

water hose

Question 22

removes cobwebs and dust from cornices and events

Answer 22

cobwebber

Question 23

used for drying hands, wiping windows and other surfaces, dusting, and cleaning up spills

Answer 23

paper towel

Question 24

used to remove the stains or the dirt of any object though rubbing or scrubbing.

Answer 24

scrubbing foam

Question 25

used to pick up the overall dust and dirt subsequent to sweeping.

Answer 25

dust pan

Question 26

removes dirt from floors, upholstery, draperie and other surfaces

Answer 26

vacuum

Question 27

used to complete a variety of floor cleaning procedures, like cleaning, buffing, scrubbing, or stripping.

Answer 27

floor buffer

Question 28

it helps remove tough stains, eliminate foul odors, and clean difficult areas like the oven, microwave, and tile grout

Answer 28

baking soda

Question 29

used to keep garbage in one place

Answer 29

waste container

Question 30

used for holding and carrying water

Answer 30

bucket

Question 31

is a “Universal Solvent” and, as such, every technician should appreciate that it is essential to any cleaning process where a liquid is involved.

Answer 31

water

Question 32

They are used for wet cleaning and damp dusting of all surfaces above floor level.

Answer 32

cleaning cloth