Chemical Sanitizers
What does "Quats" stand for in chemical sanitizing?
Quaternary Ammonium Compounds.
What device must be used to ensure a sanitizing solution is at the correct strength?
A sanitizer test kit (or test strips).
What does the "F" in FAT TOM stand for?
Food.
What pathogen is commonly linked to raw or undercooked poultry and eggs?
Salmonella.
Bacteria, viruses, parasites, and fungi belong to which type of contamination?
Biological contamination.
How is the concentration of a Quats sanitizing solution determined?
According to the manufacturer's recommendation.
What must be done to food-contact surfaces before applying a chemical sanitizer?
They must be cleaned and rinsed.
What two letters in FAT TOM represent factors that food handlers can control most easily?
Time and Temperature.
Which virus is the leading cause of foodborne illness in the U.S., often spread by infected food handlers?
Norovirus.
Metal shavings, glass, staples, and fingernails are examples of which type of contaminant?
Physical contamination.
What is the required concentration range for iodine sanitizer?
12.5 to 25 ppm.
How must food-contact surfaces dry after being sanitized?
Air-dry completely.
What degree of acidity (pH level) do bacteria grow best in?
Neutral to slightly acidic (pH 4.6 to 7.5).
Which pathogen is commonly associated with raw or undercooked ground beef?
Shiga toxin-producing E. coli.
Cleaners, sanitizers, and toxic metals from unapproved cookware cause which type of contamination?
Chemical contamination.
What is the minimum contact time required for chlorine sanitizer?
At least 7 seconds.
Name the three main factors that influence the effectiveness of chemical sanitizers.
Contact time, concentration, and solution temperature.
What water activity level (a w) is required for most bacteria to grow?
0.85 or higher.
Which bacterium can grow at refrigeration temperatures and is particularly dangerous for pregnant women?
Listeria monocytogenes.
What document provided by chemical manufacturers contains first aid and emergency response information?
Safety Data Sheet (SDS).
What is the required concentration range for chlorine sanitizer?
50 to 99 ppm.
Why is using water that is too hot detrimental to certain chemical sanitizers?
It can cause the chemical sanitizer to evaporate or lose efficacy.
What does the "O" in FAT TOM stand for, and do all bacteria require it?
Oxygen; no, some bacteria grow without oxygen (anaerobic).
Which viral pathogen causes liver infections and is prevented by good personal hygiene and avoiding bare-hand contact with ready-to-eat food?
Hepatitis A.
How should chemicals and cleaning supplies be stored relative to food items?
Separated from food and prep areas, in locked or designated storage units.