Cleaning Basics
This step removes food and dirt from surfaces using detergent and water.
What is cleaning?
This sanitizing method uses very hot water.
What is heat sanitizing?
Cleaning chemicals should always be stored away from this.
What is food and food-contact surfaces?
The first step in the manual dishwashing process.
What is washing?
Cutting boards are an example of this type of surface.
What is a food-contact surface?
Surfaces must be cleaned ___ they are sanitized.
What is before?
Chlorine, iodine, and quats are examples of this sanitizing method.
What is chemical sanitizing?
This document explains how to safely use a chemical.
What is an SDS (Safety Data Sheet)?
The correct order for the three-compartment sink.
What is wash, rinse, sanitize?
Utensils must be cleaned and sanitized after this task.
What is handling raw TCS food?
Food-contact surfaces should be cleaned and sanitized after this activity.
What is each use?
The minimum water temperature for heat sanitizing in a dishwasher.
What is 171°F (77°C)?
Never mix chlorine sanitizer with this substance.
What is ammonia?
Dishes should be air-dried instead of using this.
What is a towel?
This should be done if a surface becomes contaminated.
What is clean and sanitize immediately?
Floors, walls, and ceilings fall under this cleaning category.
What are non–food-contact surfaces?
This factor affects how well a sanitizer works: concentration, temperature, contact time, or this.
What is water hardness?
Employees must be trained on how to use this safely.
What are cleaners and sanitizers?
The correct sanitizer concentration must be checked using this.
What is a test strip?
These surfaces must be smooth and durable.
What are food-contact surfaces?
This can happen if chemicals are stored incorrectly.
What is chemical contamination?
Items should be sanitized at this frequency when in constant use.
What is every 4 hours?
Sanitizing reduces pathogens to this level.
What is a safe level?