Unit 5 Flashcards
____ is the process used to reduce the level of microorganisms to a safe level on food contact surfaces, equipment, and utensils. In your establishment, this usually involves heat or chemicals to sanitize the object
Sanitizing
____ and ____ steps should also be outlined for non-product surfaces such as:
· non-product portions of equipment · overhead structures · shield · walls · ceilings · lighting devices · refrigeration units · heating · ventilation and air conditioning (HVAC) systems, and · anything else which could impact food safety.
Cleaning
sanitizing
The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) which ____ need to grow, and to kill those ____ which are present.
bacteria
bacteria
When performed correctly, the order of tasks for cleaning and sanitizing of food contact surfaces is (six steps)?
I. Disassemble (if a piece of equipment) II. Rinse III. Clean IV. Rinse again V. Sanitize VI. Air dry
____ is the complete removal of food soil, and any other soil types, from the surface of an object.
Cleaning
When it comes to proper ____ techniques, there are several factors that must be considered.
These include:
· The type of food soil
· The length of time the food soil has been on the contact surface
· The type of surface being cleaned
· The hardness of the water used for cleaning purposes
· The length of time the surface is cleaned
· The type of equipment used to clean the contact surface
· The temperature of the water used for cleaning
cleaning
The most common type of cleaner used in food service establishments are ____.
detergents
____ are usually categorized as moderately-alkaline or highly alkaline.
Detergents
____-alkaline detergents are used mostly for standard cleaning tasks such as utensil and food prep surface cleaning. These work best on fresh ____ soil types.
Moderately
loose
____ alkaline detergents are considered “heavy-duty” and are used on hard-to-clean, baked-on or dried-on food soil.
Highly
____ are designed to remove stains caused by minerals (mineral deposits) such as calcium and lime scale. They can also be used to remove rust stains.
Delimers
Once a surface has been properly cleaned, the next step is to ____. Sanitizing is the process of reducing microorganisms to safe levels. It does not mean the complete removal of all ____.
sanitize
microorganisms
____ or ____ sanitizing uses hot water to kill microorganisms.
Heat
thermal
To sanitize properly, the water temperature must be at least ____⁰F (77⁰C).
170
There are two primary methods of heat sanitization;
1) ____ the surface in hot water, or
2) using a ____ ____ that operates at very high temperatures.
immersing
dishwashing machine
____ sanitization has several advantages including:
· relatively low cost
· effective over a wide-range of microorganisms
· low corrosiveness
· penetration into cracks and crevices
Heat
A few disadvantages of ____ sanitization are:
· it is a slow process requiring surface heat up and cool down time
· increased energy costs
· increased chance for scalding and burning
· it can reduce the life of certain equipment and utensils
heat
It is important to only use sanitizing chemicals that are approved for ____ service operations
food
There are three common sanitizers that are usually safe and effective on food-contact surfaces. They are?
· Chlorine
· Quaternary Ammonium, also known as “Quats”
· Iodine.
____ sanitizers are inexpensive and effective against a wide range of germs. They don’t leave residue (which can cause a chemical hazard) and they’re effective even in hard water.
Chlorine
Chlorine
Dirt quickly inactivates ____, reducing its sanitizing properties the more you use it.
chlorine
____ can also corrode certain metals at higher temperatures.
Chlorine
____ is not affected by dirt as much as chlorine is. It won’t corrode metal and it won’t irritate your skin.
Quaternary Ammonium
____ works in a wide variety of temperatures and pH ranges. It also keeps working for a short time after it dries.
Quaternary Ammonium
____ won’t kill some germs and do not work as well in hard water. They may also leave a film residue on surfaces.
Quats
____ is also not affected by dirt as much as chlorine is. It is also effective at low concentrations.
Iodine
Iodine is not as good as ____ at killing a wide range of germs.
chlorine
____ can also corrode some kinds of metal at higher temperatures. It’s more expensive than Chlorine, can cause stains, and is less effective at pH levels above ___
Iodine
5.0
The ideal ____ sanitizer should:
· be approved for food contact surface application
· have a wide range or scope of activity
· destroy microorganisms rapidly
· be stable under all types of conditions
· be tolerant of a broad range of environmental conditions
· be readily made soluble and possess some detergency
· be low in toxicity and corrosivity
· be inexpensive
chemical
Chemical Sanitizing Factors
- ____ - Generally, the longer time a sanitizer chemical is in contact with the surface, the better it works. The amount of time necessary for a chemical sanitizer to work will vary depending on the chemical.
- ____ - Temperature also has a profound effect on the ability of the chemical to kill microorganisms. The proper temperature range for a sanitizer can usually be found on the “directions” area of the packaging. Avoid high temperatures (above 131°F (55°C )) because of the corrosive nature of most chemical sanitizers.
- ____ - Generally, a chemical sanitizer works better with increased concentration. However, at a certain level, the effectiveness of the sanitizer does not get any better at high concentrations. It is best to use test strips to measure the sanitizer’s concentration.
- ____ - Sanitizers are greatly affected by the pH of the solution. Many chlorine sanitizers, for example, are barely effective at pH values above 7.5. Also, certain sanitizers are affected by water hardness.
Exposure Time
Temperature
Concentration
Water Properties
Manual Dishwashing Steps
- ____ all food soil from the item. If necessary, you can also pre-soak the item to soften the soil.
- Move the items to the first sink. This is the ____ sink. The water in this sink should be at least ____ (43⁰C). There should also be a detergent in this sink that is appropriate and approved for use in food service establishments.
- After removing all visible food soil, remove the item from the wash sink and completely submerge it in the 2nd sink, the ____ sink. You can also spray-rinse these items.
- The 3rd sink will contain the ____ solution used by your establishment. You will completely immerse the item in the sanitizing solution according the manufacturers recommendation.
- Allow the sanitized item to ____. If the item is a bowl, cup, glass, pot or other container, make sure to place the item upside down so that it drains properly.
Pre-scrape
cleaning
110⁰F
rinse
sanitizer
air dry
After ____ equipment, wash, rinse, sanitize, and air dry each piece.
disassembling
Most dishwashing machines use hot water and a detergent to clean the items, they apply a final ____ stage with very hot water in order to provide sanitation.
rinse
You should make sure that the dishwasher is operating at the proper ____ each day before using the machine.
temperatures
If fresh hot water is used as a sanitizing rinse in the dishwasher, it must have a temperature of ___⁰(73⁰ C) at the point it sprays into the tank if the machine is a single-temperature stationary rack machine.
For most other machine types, the temperature must be ____⁰F (82⁰C) at the point the water sprays into the tank.
165
180
Store all clean and sanitized items in a separate area away from the ____ preparation, cooking, and cleaning areas, to prevent cross contamination
food
Dishwashing machines, sinks, basins or any other equipment used to clean and sanitize utensils, tableware and other similar items must be ____ and ____:
· Before the first use of the day, and
· Throughout the day often, to prevent recontamination of equipment and utensils and to ensure that the equipment works effectively.
cleaned
sanitized
____ areas and equipment should be cleaned regularly of all debris, dust, dirt and any food residue. These areas include walls, floors, non-food areas of equipment, restrooms and ceilings.
Non-food
