Cleaning and Sanatizing
What step is pre-washing or scraping in the cleaning process?
This is the first step in cleaning and sanitizing a surface.
What is degreaser?
A type of cleaner that removes grease and oil from surfaces.
What is air-drying?
After cleaning and sanitizing surfaces, you should allow them to dry with time and air exposure.
What is a pathogen?
A kind of microorganism that can be spread through improperly cleaned and sanitized surfaces.
How often should food-contact surfaces be cleaned?
These should be cleaned and sanitized every time they are used to prevent cross-contamination.
This solution is used to kill harmful microorganisms on surfaces after cleaning.
Sanitizing solution.
What is detergent?
A cleaning product designed to remove dirt and sticky residues from surfaces.
What should clean cloths and disposable towels be used for?
This type of cloth should be used for wiping surfaces to prevent cross-contamination.
What is cross-contamination?
The physical movement or transfer of harmful bacteria from one person, object or place to another.
What are cleaning logs or master cleaning schedules?
These are cleaning schedules that help ensure regular and effective sanitation of an establishment.
This temperature range is typically ideal for hot water sanitizing methods.
171°F to 180°F
What is an acid cleaner?
A cleaner used to remove mineral deposits, lime, and rust.
What is the three-compartment sink method?
This is the term for a cleaning method that uses hot water and detergent, followed by a sanitizer in three seperate sink compartments.
What are the risks of not cleaning properly?
Pathogens can spread to food and cause foodborne illnesses to spread.
What should a master cleaning schedule contain?
WHAT should be cleaned, WHEN it should be cleaned, WHO should clean it, and HOW to clean it.
What are test strips used for?
Checking the concentration of sanitizer.
What is food-safe sanitizer used for?
This product is primarily used to clean and sanitize food-contact surfaces.
What is the minimum amount of time sanitizer should be left on a surface to properly sanitize it?
30 seconds.
What causes mold?
-Humidity
-Leaks
-Steam
After how many hours should high-use surfaces be cleaned?
4 hours.
What is the minimum tempurature your dishwasher's water should reach?
180°F
What should all unlabeled chemicals have?
A label with the common name of the chemical.
When should a cutting board be washed?
After every use or after switching from one food to another.
What can attract pests?
-Not properly disposing of garbage
-Cracks in the building foundation
-Food debris accumulation
How often should utensils, dishes, and glasses be cleaned?
After EVERY use.