Cleaning and Sanitizing Flashcards
Understand the importance of proper cleaning and sanitizing practices.
What are the essential characteristics of cleaners used in food service?
- stable and noncorrosive
- safe to use
- available to employees during all hours of operation.
What should be followed when using cleaners?
Follow manufacturers’ instructions and do not use one type of detergent in place of another unless the intended use is the same.
Name the types of cleaners available for different purposes.
- detergents
- degreasers
- delimers
- abrasive cleaners
What are two methods to sanitize surfaces?
- Heat (water at least 171°F for 30 seconds)
- Chemicals (Chlorine, Iodine, Quaternary Ammonia)
How can surfaces be sanitized using heat?
The water must be at least 171°F (77°C) and the item must be immersed for 30 seconds.
What are the three common types of chemical sanitizers?
- Chlorine
- Iodine
- Quats (Quaternary ammonium compounds).
Fill in the blank:
Sanitizers should be mixed with water to the correct _______.
concentration
What is the sanitizing temperature for chemical-sanitizing machines?
120°F
What is the correct sanitizer concentration range for chlorine?
50–99 ppm
What is the minimum contact time required for sanitizers?
Minimum times differ for each sanitizer.
What is the proper procedure for cleaning and sanitizing surfaces?
- Scrape or remove food bits.
- Wash the surface.
- Rinse the surface.
- Sanitize the surface.
- Allow the surface to air-dry.
When must food-contact surfaces be cleaned and sanitized?
- after they are used
- before working with a different type of food
- any time a task was interrupted
- after four hours if in constant use
What should be done before cleaning and sanitizing stationary equipment?
Unplug the equipment and take the removable parts off.
What is the final sanitizing rinse temperature for high-temperature dishwashing machines?
At least 180°F
(82°C)
What is the correct setup for a three-compartment sink?
- Clean and sanitize each sink and drain board.
- Fill the first sink with detergent and water at least 110°F (43°C).
- Fill the second sink with clean water.
- Fill the third sink with water and sanitizer to the correct concentration.
What should you do when storing clean and sanitized tableware?
- Store at least six inches off the floor
- Store glasses and cups upside down
- Store flatware and utensils with handle up
What must be done regularly to nonfood-contact surfaces?
Clean them regularly to prevent dust, dirt, and debris buildup.
What should a plan for cleaning up diarrhea and vomit include?
- How to contain and remove substances
- How to clean, sanitize, and disinfect surfaces
- Equipment needed for cleanup
What should be done when cleaning up after someone gets sick?
Develop procedures that address containment, cleaning, sanitizing, and training employees on these procedures.
What does OSHA require regarding hazardous chemicals?
Provide Material Safety Data Sheets (MSDS) for every hazardous chemical.
What are the requirements for storing cleaning tools and chemicals?
Store in a separate area away from food and prep areas, with good lighting, utility sink, floor drain, and hooks for hanging.
What is a critical aspect of developing a cleaning program?
Create a master cleaning schedule.
How should staff be trained regarding the cleaning program?
Train staff to follow the master cleaning schedule and monitor the program to ensure it works.
What should be included in a master cleaning schedule?
- What should be cleaned
- Who should clean it
- When it should be cleaned
- How it should be cleaned
