Types of cleaners
Contain surfactants that reduce surface tension
What are detergents.
The amount of sanitizer for a given amount of water.
What is concentration.
The minimum sanitizing temperature for a hot water three compartmental sink
What is 171F.
Step 1
Scrape or remove food bits
The first step when cleaning a stationary piece of equipment
What is unplug it
Contain a scouring agent
What are abrasive cleaners.
Reducing pathogens on a surface to safe levels
What is sanitizing
How many seconds must the items be soaked in a hot water three compartmental sink.
What is 30.
Step 2
Wash the surface
Tableware and utensils must be stored how many inches off the floor
What is 6"
Detergents that contain a grease-dissolving agent
What are degreasers.
Remove food and other dirt from a surface
What is cleaning
The three common types of chemical sanitizers are these.
What are chlorine, iodine, and quaternary ammonium compounds (quats).
Step 3
Rinse the surface
How many seconds in the three-compartment sink sanitizer at GTCC
What is 30 seconds.
Used on mineral deposits
What are delimers.
The level of acidity or alkalinity
What is ph.
The minimum sanitizing temperature for machines that use hot water to sanitize
What is 180F
Step 4
Sanitize the surface
Concentration is measure in this (give abbreviation and its meaning)
What is PPM - parts per million.
Highly alkaline cleaners that remove wax, aged or dried dirt, and baked-on grease
What are heavy duty detergents.
The amount of minerals in your water
What is water hardness.
For stationary, single-temperature machines the temperature must be at least this
What is 165F
Step 5
Allow the surface to air-dry
Contact time for a chlorine sanitizer
What is 7 seconds.