Trinity Lindemann Ch 12

Question 1

Cleaning

Answer 1

removes food and other dirt from a surface

Question 2

Detergents

Answer 2

are used for different cleaning tasks

Question 3

Degreasers

Answer 3

are detergents that contain a grease-dissolving agent

Question 4

Delimers

Answer 4

are used on mineral deposits and other dirt that other cleaners cannot remove

Question 5

Abrasive Cleaners

Answer 5

contain a scouring agent that helps scrub hard-to-remove dirt

Question 6

Heat Sanitizing

Answer 6

taking items and having them soak in hot water or run through a hot dishwasher

Question 7

Three Types of Chemical Sanitizer

Answer 7

chlorine, iodine, quats

Question 8

Concentration

Answer 8

of this mix, the amount of sanitizer for a given amount of water is critical.

Question 9

Water Hardness

Answer 9

can affect how well handsanitizers work

Question 10

High-Temperature Machines

Answer 10

use not hot water to clean and sanitize. if the water is not hot enough the items will not be sanitized

Question 11

Nonfood-contact Surfaces

Answer 11

surfaces that do not come in contact with food EXAMPLES: floors, walls, ceilings, and equipment exteriors

Question 12

Five steps to cleaning & Sanitize

Answer 12

1. scrape, remove food bits from surface
2. wash it (green bucket)
3. Rinse (white bucket)
4. Sanitize (red bucket)
5. Allow the surface to air dry

Question 13

When to Clean and Sanitize

Answer 13

After use, before working with different foods, after 4 hours, AND any interruptions during a task

Question 14

Three compartment sink setup

Answer 14

first sink, detergent and water; second sink, clean water; third sink, with water and sanitizer

Question 15

Five steps to using a three compartment sink

Answer 15

1. scrape items before washing them.
2. wash items in the first sink
3. rinse items in the second sink
4. Sanitize items in the third sink
5. air-dry items on a clean and sanitized surface