Lecture 9

Question 1

what happens when there is cleaning and or sanitizing mismanagement?

Answer 1

Food contaminaiton

Customer and or employee illness of injury

Waste of chemicals (increased costs)

Corrosion to equipment and facilities (decreased life)

Damage to the environment

Question 2

What does cleaning consist of?

Answer 2

Cleaning consists of a cleaning compound and pressure

• pressure can be applied via brush/cloth/scrub/water spray
• cleaning compound can be detergent, solvent, acid or abrasive

Question 3

What are the kinds of cleaning and sanitation?

Answer 3

Detergent (penetration, suspension, rinsing agent)
Wetting
Suspension
Saponify
Sequestering
Rinsing Agent (often water)
Drying Agent (prevents sports, films)
Solvent Cleaner (alkaline degreaser for ovens)
Acid Cleaner (lime build up)

Question 4

What is easier to clean?

Answer 4

Sugar and salt cause they are water soluble

Fats require an emulsifying agent to carry it away

Proteins require colloidal solution formed by peptizing or sequestering

Question 5

what factors affect the learning process?

Answer 5

Type of water (hard vs soft water)
Water temp (higher the temp the faster + efficient cleaning)
Surface
Type of cleaning compound
Type of soil
Agitation time

Question 6

Why is hard water not the greatest?

Answer 6

Requires a considerable amount of soap to produce lather

Scalling of hot water pipes and appliences

Has Calcium, magnesium, strontium iron barium and manginess caused by dissolved polyvalent ions

Hardness estimated by determining the concentrations of the individual components of hardness

Question 7

How do you classify hard water?

Answer 7

Soft 0-60mg/L
Medium/Hard 60 to 120mg/L
Hard 120-180mg/L
very Hard +180mg/L

Question 8

What is the hard water content of London Toronto Woodstock and Ottawa?

Answer 8

London 101-119
Toronto- 121-142
Woodstock- 313
Ottawa- 30

Question 9

what are the 2 sanitization methods?

Answer 9

Heat

Chemicals

Question 10

What is heat sanitization?

Answer 10

Clean water at the temperature of at least 77C or more for at least 45 seconds
-more expensive than chemicals

Question 11

what is chemical sanitation ?

Answer 11

1. Immerse a clean object in a sanitizing solution for a specific length of time
   OR
   Rinse swap or spay the sanitizing solution onto a surface
2. Management of chemicals
   a. Test chemicals for strength
   b. Sanitation solution can bind food particles and detergent residues if surfaces are inadequately cleaned leaving the sanitizer of no use

Question 12

What are the Ontarios food premise regulations based on utensils sanitization chemicals?

Answer 12

Utensils be sanitized through the use of

• Chlorine no less than 100ppm at least 24C for at least 45 seconds
• Quaternary ammonium no less than 200ppm at lead 24C for 45 second
• Iodine 25ppm at least 24C

Question 13

What is CIP?

Answer 13

Clean in place- built in or stationary equipment, circulate chemical compounds through a piping system

Question 14

What is COP?

Answer 14

Clean out of place- dissemble equipment, some parts can be put through the dishwasher

Question 15

What is manual cleaning?

Answer 15

Work surfaces are cleaned then chemical compounds are applied often using a spray bottle

Question 16

What are the 2 methods of sink washing?

Answer 16

3 Compartment sink
-wash, rinse, sanitize
2 compartment sink
-was and rinse, sanitize

Question 17

What re the 5 steps for manual dishwashing?

Answer 17

1. Scrape
2. Wash
3. Rinse
4. Sanitize
5. Air dry

Question 18

In general what are the 2 parts to dishwashing?

Answer 18

1. Clean dishes, utensils and pans of soil by scraping orator flow
2. Sanitize dishes, utensils and pans

Question 19

How long are us supposed to sanitize dishes when manually washing them?

Answer 19

45 seconds in hot water at least 77C with chlorine, iodine or quats

Question 20

What are the food premise regulations for mechanical dishwashers?

Answer 20

60C or higher

Sanitizing rinse is water that is maintained at a temp not lower than 82C

Have thermometers and that are so located as to be easily read

Question 21

what are the different types of Mechanical dishwasher?

Answer 21

Under the counter
Single tant/Stationary rack/hood
Single Tank conveyor
Multiple tank conveyor

Question 22

what are the steps to commercial dishwashing?

Answer 22

1. Prewash to remove fat and increase suds
2. dinnerware/cutlery loaded onto conveyor belt that all surfaces exposed
3. Using a rinsing agent to prevent spotting
4. Air dry
5. Remove from conveyor and stack on shelves or in lowerators

Question 23

In terms of Ontario food premise regulations what are the rules for storage of substances?

Answer 23

To be kept in a compartment separation from food

Kept in a container that bears a label

Only in such manner and under such conditions that the substances do not contaminate food

Question 24

What do you have to consider when purchasing dishwashers?

Answer 24

Labour 
Energy
Chemicals
Speed
Ergonomics
Flood Space
Availability
Of parts
Warranty
Preventative maintenance requirements 
Ease of cleaning

Question 25

What is preventative maintenance?

Answer 25

Document program or routine checks inspections cleaning and maintenance such as oiling motors on mixers

Question 26

What do the Ontario food premise regulations say about sanitizing utensils?

Answer 26

Multi-service articles shall be cleaned and sanitized after each use

Utensils other than multi service articles shall be cleaned and sanitized as often as is necessary

Question 27

What do the Ontario food premise regulations say about sanitizing surface areas?

Answer 27

Surfaces in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition

Question 28

What do the Ontario food premise regulations say about garbage and wastes?

Answer 28

Garbage and wastes shall be removed from a food premise as often as is necessary to maintain premise in a sanitary condition

Question 29

What do the Ontario food premise regulations say about table covers, napkins and serviettes?

Answer 29

Table covers napkins or serviettes used in the food service of food shall be clean and in good repair

Cloths and towels used for no other purpose but drying

Question 30

What conditions do pests need to stay in a restaurants?

Answer 30

Food and place to live

Question 31

What do the Ontario food premise regulations say about pest control?

Answer 31

Every premise shall be protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests

Facilities nede to be kept sanitary, properly equipped and in good repair at all times

Question 32

Based on food premise regulations what should all facilities be equipped with?

Answer 32

Hot and cold running water
Toilet paper
Easy to clean receptacle
Soap or detergent

Question 33

What are audit tools used for?

Answer 33

Monitor cleanliness

Monitor the frequency of pest control company visits

Question 34

What are logs used to monitor?

Answer 34

Temp in dishwashing machines

Chemical levels in dishwashing machines

Chemical levels in sinks

ATP levels on surfaces

Question 35

What is the ATP reader (Luminometer)?

Answer 35

Provides a reading on the number of pathogens on a surface
-solution contains enzymes
-Can be connected to software
Reads RLU: Relative light units

Question 36

What are the ranges for RLU?

Answer 36

Less than 150 RLU acceptable in food service

151-299 Caution

Greater than 300 reclean/sanitize and retest