Food Safe - Unit 8

Question 1

Why is it necessary to sanitize dishes? (What’s wrong with only using soap and water?)

Answer 1

Cleaning with soap and water and rinsing well with clean water will remove surface dirt and greaase, but it doens’t remove all harmful bacteria

Question 2

What is the purpose of sanitizing?

Answer 2

Sanitizing eliminates or substantially reduces the number of harmful bacteria on a cleaned surface

Question 3

What steps should the dishware and food contact surfaces undergo?

Answer 3

Dishware and food contact surfaces such as counters, tables and cutting boards should be cleaned, then rinsed, and then sanitized

Question 4

What are the two methods for washing dishware?

Answer 4

The two methods are manual and mechanical

Question 5

What are the five steps in manual dishwashing?

Answer 5

The five steps are scraping, washing, rinsing, sanitizing and aire drying

Question 6

Describe the process of scraping

Answer 6

● Use hot water and good friction with nylon brushes or pads
● Soak flatware and utensils for 10 to 15 minutes in a “bus pan” of hot water and a commercial soaking chemical
● Pre-soal dirty pots and pans

Question 7

Describe the process of washing

Answer 7

● Wash with a comercial grade detergent in 45 degree clean water
● Change water frequently

Question 8

Describe the process of rinsing

Answer 8

● Rinse in clean hot water to remove detergent

Question 9

Describe the process of sanitizing

Answer 9

● Sanitize for two minutes in 30 ml commercial chlorine bleach per 4.5 L of water or use another approved sanitizer

Question 10

Describe the process of air drying

Answer 10

● Drain boards should be clean and sanitized and be sloped for drainage
● All dishes, pots and pans, cutlery and utensils should be dry and cool before storage
● Never towel dry

Question 11

What are the two kinds of mechanical dishwashers?

Answer 11

The two kinds of mechanical dishwaters are high temperature and low temperature

Question 12

Describe high-temperature dishwashers

Answer 12

● High-temperature dishwashers have heated wash and riinse cycles
● Most high-temperature dishwashers have two temperature gauges: one for the wash cycle and one for the final rinse (sanitizing) cycle
● The temperature of the wash cycle must reach at least 60 degree
● The temperature on the final rinse cycle must reach at least 82 degree and run for at least 10 seconds at this temperature

Question 13

Descibe low-temperature dishwashers

Answer 13

● Low-temperature dishwashers have a heated wash temperature of at least 60 degree followed by a warm or cold rinse cycle with chemical sanitizer
● The final rinse must have a concentration of 50 ppm chlorine or 12.5 ppm iodine, or follow the manufacturer’s instructions

Question 14

Describe glass washers

Answer 14

● Glass washers operate at temperatures that are lower than mechanical dishwashers, 50 degree to 60 degree
● Chemical sanitizers are used instead of hot water
● Glass washers will not remove dried-on sugar, cream or juice
● Pre-soaking and scrubbing with a brush may be necessary

Question 15

How should you ensure that washing machines operate properly?

Answer 15

● Dishwasher maintenance is critical to ensure that machines operate properly
● Review and follow the manufacturer’s instructions for changing water, cleaning scrap screens, removing and cleaning spray nozzles, and other necessary cleaning and maintenance

Question 16

How do you check the residual sanitizer levels low temperature dishwashers?

Answer 16

Sanitizer test papers.

Question 17

What is a sanitation plan?

Answer 17

Sanitation plan sets standards and expectations for sanitation in the premises

Question 18

What are the two components in the sanitation plan?

Answer 18

1. A list of cleaning and sanitizing agents used in the premises including which chemicals to use for each task, the concentration required for each chemical and task, and how to safely store the chemicals
2. A cleaning schedule that specifies each item that needs to be cleaned, how it should be cleaned, who is responsible for cleaning it, and how frequently it should be cleaned

Question 19

What does CIP stand for? What does it mean?

Answer 19

Cleaned in place.

Refers to the cleaning practice of cleaning and sanitizing food processing equipment while it is still assembled.

Question 20

How should wooden cutting boards cleaned and sanitized?

Answer 20

1. Scrape off any loose food
2. Place the cutting board in a sink of hot (45 degree) water with a commercial detergent
3. Scrub the board with a stiff brush to remove food and grease
4. Rinse the cleaned oard in clean, hot (45 degree) water
5. Soak the entire board for at least 2 minutes in a 200 ppm solution of bleach or other approved sanitizing solution
6. While the board is soaking in sanitizer, use a second, clean brush to work the solution into the board. Do not rinse the sanitizing solution off the board. Let it air dry

Question 21

Why is it so important to prevent pest infestations in food service establishments?

Answer 21

Rodents, insects, and other pests carry pathogens that can be transmitted through their droppings, urine, and saliva.

Question 22

What are some indications of a pest infestation?

Answer 22

1. Droppings and nesting materials indicate the presence of birds.
2. Maggots and swarms of flies indicate a fly infestation.
3. Recently hatched cockraoches leave brown, oval-shaped eggshell casings
4. Mice leave small, black, rice-shapred droppings.
5. Rats leave brown, cigar-shaped droppings that are larged than mouse droppings.