Cleaning
What are the types of cleaners?
Detergents, degreasers, delivers, and abrasive cleaners
What does sanitizing do?
It reduces pathogens on a surface to safe levels.
What factors influence the effectiveness of your dishwashing program?
Well-planned layout, water supply, separate area for pots and pans, and protected storage areas.
What type of surfaces don't need to be sanitized but should still be cleaned regularly?
Nonfood-contact surfaces such as floors, walls, ceilings, and equipment exteriors.
What is the first step in developing a cleaning program?
What is cleaning?
Removing food and other dirt from a surface.
What factors influence the effectiveness of chemical sanitizers?
Concentration, water temperature, contact time, water hardness, and pH.
What type of sink should be used for manual dishwashing?
A three-compartment sink should be used, which includes detergent & water, clean water, and a correct concentration of water & sanitizer.
Where should chemicals be stored?
Away from food areas in their original containers.
What components should be included in a master cleaning schedule?
What should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
What factors affect cleaning?
Condition of dirt, water hardness, water temperature, type of surface, pressure, and length of treatment.
What surfaces should be cleaned and sanitized?
Surfaces that touch food must be cleaned, rinsed, and sanitized.
How far should tableware and utensils be stored off the floor?
They should be at least 6 inches off the floor.
What information should a manufacturer's chemical label include?
Directions on how to use the chemical.
Once you have implemented the cleaning program, what should you do to make sure it is working?
You should monitor it by supervising daily cleaning routines, checking cleaning tasks, change the schedule as needed, and ask for staff input.
When should you clean and sanitize?
After they are used, when using a different food, after handling TCS foods, when there is an interruption, and after four hours.