Cleaning And Sanitizing

Question 1

Cleaning

Answer 1

The process of removing food and other types of soil from the surface, such as a countertop or plate.

Question 2

Sanitizing

Answer 2

The process of reducing the number of microorganisms on a surface to safe levels.

Question 3

What are the four steps for cleaning and sanitizing?

Answer 3

Clean the surface.
Rinse the surface.
Sanitize the surface.
Allow the surface to air dry.

Question 4

When must food contact surfaces be washed, rinsed, and sanitized?

Answer 4

After each use.
Anytime you begin working with a new type of food.
Anytime you are interrupted during a task.
At four hour intervals if in constant use.

Question 5

What are the factors that affect the cleaning process?

Answer 5

Type of soil.
Condition of the soil.
Water hardness.
Water temperature.
Surface being cleaned.
Agitation or pressure.
Length of treatment.

Question 6

What is the difference between general purpose detergents and heavy duty detergents?

Answer 6

General purpose cleaners are mildly alkaline cleaners the remove fresh soil, while heavy duty detergents are highly alkaline cleaners that remove wax, aged, or dried soil, and baked on grease.

Question 7

What are degreasers, and where do they work well?

Answer 7

They are detergents that contain a grease dissolving agent, and they work well in areas like grill backslashes, oven doors, and range hoods.

Question 8

What are delimers used on?

Answer 8

They are used on mineral deposits and other soils that other cleaners cannot remove; such as, lime scale on dishwasher machines, and rust stains on copper and brass.

Question 9

What do abrasive cleaners contain that other cleaners do not?

Answer 9

They contain a scouring agent that helps scrub hard to remove soil like baked on foods; however, they can scratch surfaces.

Question 10

What are the two ways to heat sanitatize?

Answer 10

Immerse in hot water.
-water must be at least 171*, and item must be immersed for 30 seconds.
High temperature dishwashing machines.
-attach temperature sensitive labels to items or place a heigh temperature thermometer in a dishrack.

Question 11

What are the three most common types of chemical sanitizers?

Answer 11

Chlorine.
Iodine.
Quaternary ammonium compounds.

Question 12

How can you chemically sanitize items?

Answer 12

By immersing a clean object in a specific concentration of sanitizing solution for a specific amount of time.
Or
By rinsing, swabbing, or spraying the object with a specific concentration of sanitizing solution.

Question 13

What are the factors influencing the effectiveness of sanitizers?

Answer 13

Contact time.
Temperature.
Water hardness.
pH.
Concentration.

Question 14

How is concentration measured and expressed?

Answer 14

The concentration is measured with a sanitizer test kit which is expressed by ppm, parts per million.

Question 15

In high temperature dish washing maching, water temperature is critical. What temperature must the final sanitizing rinse be at least? For stationary rack single temperature machines?

Answer 15

The final sanitizing rinse must be atleast 180*.

For stationary rack single temperature machines must be atleast 165*.

Question 16

What factors does the effectiveness of a dishwashing program depend on?

Answer 16

• A well planned layout with scraping&soaking area and adequate space for soled and clean items.
• Sufficient water supply.
• Separate area for cleaning pots and pans.
• Devices that indicate water pressure And temperature of the wash and rinse cycles.
• Protected storage areas for clean tableware and utensils.
• Employees who are trained to operate and maintain the equipment and properly use chemicals.

Question 17

What are the general procedures to follow to clean and sanitize items in a dishwashing machine?

Answer 17

• Check the machine for cleanliness as often as needed each day.
• Scrape, rinse, or soak items before washing.
• Load dish racks correctly.
• Check temperatures and pressure.
• Check each rack for soiled items as it comes out of the machine.
• Air dry all items.
• Keep in good repair.

Question 18

What are the five steps to use when cleaning and sanitizing in a Three Compartment Sink?

Answer 18

• Rinse, scrape, or soak all items before washing.
• Clean items in the first sink with a detergent solution at least 110*.
• Rinse items in the second sink, remove all food and detergent.
• Sanitize items in the third sink.
• Air dry all items, place them upside down.

Question 19

What should you never clean wood surfaces with?

Answer 19

Detergent or sanitizing solutions.

Question 20

How should employees store flatware and utensils after cleaning and sanitizing them?

Answer 20

They should be stored with handles up so that employees can pick them up without touching food contact surfaces.

Question 21

OSHA, Occupational Safety and Health Administration, requires employers to comply with its Hazard Communication Standard, HCS; this standard is known as HAZCOM or Right to Know. Employers must comply by developing a hazard communication program for their establishment. This program must include what components?

Answer 21

• Inventory of hazardous chemicals used at the establishment.
• Chemical labeling procedures.
• Material Safety Data Sheets, MSDS.
• Employee training.
• Written plan addressing the HCS.