Cleanliness And Sanitation

Question 1

Cleaners need to be ____, ____, and ____.

Answer 1

Stable, non corrosive, and safe.

Question 2

Types of cleaners:

Answer 2

Detergents, degreasers, and abrasive cleaners.

Question 3

Hot water soaking needs what temperature? And how long?

Answer 3

171 degrees for 30 sec

Question 4

Tableware, utensils, and equipments, can be sanitized by soaking them in a ____ ____ solution.

Answer 4

Chemical sanitizing

Question 5

Chemical sanitizers are regulated by ___ and ___ ____ ____ agencies.

Answer 5

State and federal environmental protection agencies

Question 6

What makes sanitizer solution effective?

Answer 6

Concentration, temperature, water hardness, pH

Question 7

Food bits, leftover detergent, and even hard water can ___ the solutions effectiveness

Answer 7

Reduce

Question 8

Water hardness is the amount of ___ in your water

Answer 8

Minerals

Question 9

How long should items be in contact with sanitizer solution in order for it to work correctly?

Answer 9

Depends

Question 10

Water temp: >_ 100 degrees f

Water pH: _ 7 seconds

Answer 10

Chlorine sanitizer (HOT)

Question 11

Water temp: >_ 75 degrees

Water pH: _ 7 seconds

Answer 11

Chlorine sanitizer ( COLD)

Question 12

Water temp: 75 degrees

Water pH: per recommendation

Water hardness: 500 ppm _ 30 seconds

Answer 12

QUATS (Quaternary Ammonium Compounds )

Question 13

Water temp: 68 degrees

Water pH: _ 30 seconds

Answer 13

Iodine Sanitized

Question 14

1st step in cleaning

Answer 14

Scrape

Question 15

2nd step in cleaning

Answer 15

Wash (using a towel cloth)

Question 16

3rd step in cleaning

Answer 16

Rinse (using a cloth towel)

Question 17

4th step in cleaning

Answer 17

Sanitize (using a towel cloth)

Question 18

5th step in cleaning

Answer 18

Air dry

Question 19

Stationary equipment cleaning (mixers and slicers) 7 steps

Answer 19

1. ) unplug
2. ) take off removable parts to wash, rinse, and sanitize
3. ) scrape & remove food on non removable parts
4. ) wash equipment (with correct tools)
5. ) rinse (with correct tools)
6. ) dry
7. ) put it back together

Question 20

Clean-in-place equipment examples:

Answer 20

Soft serve yogurt machine, espresso machines, etc

Question 21

What’s the correct temperature for the final rinse of a dishwashing machine?

Answer 21

180 degrees

Question 22

Single- rack, single - temperature, machine must be at least what temperature?

Answer 22

> _ 165 degrees

Question 23

Do dish washers need a built in temp gauge?

Answer 23

Yes, at the manifold where the water sprays into the tank

Question 24

Chemical sanitizing machine temperature?

Answer 24

Temperatures vary

Question 25

3 compartment sink from left to right

Answer 25

1st Detergent (at least 110 degrees)

2nd Water (rinse)

3rd Sanitizer or Hot water (171 degrees)

Question 26

T/F chemicals should be stored in a separate area away from food

Answer 26

True

Question 27

Master cleaning schedule:

Answer 27

What

Who

When

How

Question 28

Quiz-

What is the correct way to clean and sanitize a prep table?

Answer 28

Remove food from surface

Wash

Rinse

Sanitize

Air dry

Question 29

Quiz

What is sanitizing?

Answer 29

Reducing pathogens to safe levels

Question 30

Quiz

What must staff do to make sure that a sanitizing solution has been made correctly?

Answer 30

Test the solution with a sanitizer kit

Question 31

Quiz

At minimum, how often should dishwashing machines be checked for cleanliness?

Answer 31

Once per day

Question 32

Quiz

What is the correct way to store a mop during uses?

Answer 32

Hanging from a hook, to air dry

Question 33

Quiz
The three steps in creating a cleaning program are creating a master cleaning schedule, training staff, and _________________

Answer 33

Monitoring the cleaning program for effectiveness