Cleaning And Sanitizing Flashcards
Lee mixed a quays sanitizer with 75 degree water. A test kit showed the concentration was correct according to the manufacturer’s recommendations. He soaked some utensils in the solutions for 30 seconds. Were the utensils sanitized correctly?
Yes
Josh mixed a chlorine sanitizer with 75 degree water. A test kit showed the concentration was 25 ppm. He soaked some tableware in the solution for 7 seconds. Was the tableware sanitized correctly?
No
Cecelia mixed an iodine sanitizer with 68 degree water. A test kit showed the concentration was 8 ppm. She put a pan in the solution for 30 seconds. Was the pan sanitized correctly?
No
Jasmine mixed a chlorine solution with 100 degree water. A test kit showed the concentration was 50 ppm. She put a bowl in the solution for 7 seconds. Was the bowl sanitized correctly?
Yes
Put the steps for cleaning and sanitizing in order by writing the number of the step in the space provided. A _ sanitize the surface B _ Clean the surface C _ Allow the surface to air dry D _ Rinse the surface E _ Remove food from the surface
A _ 4 sanitize the surface B _ 2 Clean the surface C _ 5 Allow the surface to air dry D _ 3 Rinse the surface E _ 1 Remove food from the surface
Write an x next to each situation that requires the food handler to clean and sanitize the item being used.
1 _ Jorge has used the same knife to shuck oyster for 2 hours.
2 _ Bill finishes demoing chicken and wants to use the same cutting board to fillet fish.
3 _ Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush.
4 _ Maria has been slicing cheese on the same slicer from 8:00 am to 12:00 pm
1 _ Jorge has used the same knife to shuck oyster for 2 hours.
2 _ x Bill finishes demoing chicken and wants to use the same cutting board to fillet fish.
3 _ x Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush.
4 _ x Maria has been slicing cheese on the same slicer from 8:00 am to 12:00 pm
What do the letters OSHA mean?
Occupational Safety & Hazard Administration
What do the letters PPE mean?
Personal Protective equipment
What are the three steps to developing a cleaning program?
Creating a master cleaning schedule
Training your staff to follow it
Monitoring it to make sure it works
What are the four steps to creating a master cleaning schedule?
What should be cleaned
Who should clean it
When should it be cleaned
How it should be cleaned
Write an x next to the situation if the food handler stored the cleaning tool or material correctly.
1 _ Sheryl received a shipment of cleaning supplies. Along with the invoice, the supplier gave her an MSDS for the new brand of cleaner she ordered. She filed the MSDS with the invoice in the locked cabinet.
2 _ raul noticed that a bottle of chemical cleaner in the storage area was leaking. Fortunately, there was a nearly empty spray bottle of the same cleaner, so he poured the remainder into it. The label on the spray bottle listed the common name of the chemical.
3 _ Sasha emptied a bucket of dirty mop water into the floor drain in the chemical storage room. He rinsed the mop and hung it to dry. Then he cleaned and rinsed the bucket.
4 _ Laura washed and rinsed a prep table. Then she sanitized the table by spraying it with sanitizer and allowed it to air dry. When she finished she placed the bottle of sanitizer on the prep table so it would be there the next time she needed it.
5 _ Maurice used a cleaner on the dishwasher. The sprayer on the bottle stopped working when it was only half empty, so the threw it in the garbage.
1 _ Sheryl received a shipment of cleaning supplies. Along with the invoice, the supplier gave her an MSDS for the new brand of cleaner she ordered. She filed the MSDS with the invoice in the locked cabinet.
2 _ x Raul noticed that a bottle of chemical cleaner in the storage area was leaking. Fortunately, there was a nearly empty spray bottle of the same cleaner, so he poured the remainder into it. The label on the spray bottle listed the common name of the chemical.
3 _ x Sasha emptied a bucket of dirty mop water into the floor drain in the chemical storage room. He rinsed the mop and hung it to dry. Then he cleaned and rinsed the bucket.
4 _ Laura washed and rinsed a prep table. Then she sanitized the table by spraying it with sanitizer and allowed it to air dry. When she finished she placed the bottle of sanitizer on the prep table so it would be there the next time she needed it.
5 _ Maurice used a cleaner on the dishwasher. The sprayer on the bottle stopped working when it was only half empty, so the threw it in the garbage.
What is required for measuring the sanitizing rinse temperatures in a high temperature dishwashing machine? A. Infrared thermometer B. Time temperature indicator C. Maximum registering thermometer D. Thermocouple with immersion probe
C. Maximum registering thermometer
What is sanitizing? A. Reducing dirt from a surface B. Reducing the ph on the surface. C. Reducing the hardness of water D. Reducing pathogens to safe levels.
D. Reducing pathogens to safe levels.
If food contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours
A. Every 4 hours
What must food handler do to make sure sanitizing solution for use on food contact surfaces have been made correctly?
A. Test the solution with a sanitizer kit
B. Use very hot water when making the solution
C. Try out the solution on food contact surface
D. Mix the solution equal parts of water
A. Test the solution with a sanitizer kit
