Chapter 9
Floors, Walls and Ceilings Need to be?
smooth and durable for easy cleaning
What are the two ways to sanitize a surface?
Heat (simple but hot), Chemicals
You should Store clean glasses _______ and clean silverware with _________?
Store clean glasses upside down and clean silverware with handles up
Backsiphonage is?
backflow that occurs when there is a water pressure drop and water travels backwards in pipe/hose
The first step before cleaning is?
always unplug equipment
Never dump mop water or other liquid waste into?
a toilet – Use a mop sink only!
Garbage containers inside must be?
Leak proof ,Cleaned regular, Covered when not in use
Garbage containers outside must be?
On a smooth, durable, non-absorbent surface (concrete or asphalt) ,Have tight fitting lids always on ,Drain plugs in place
What are the 3 chemicals used to sanitize a surface?
Chlorine (Bleach) Iodi, Quat
When cleaning up vomit food handlers are required to?
wear protective clothing (“PPE”)
o A cross connection is?
is the physical link between clean water and dirty water.
Three Rules of Pest Prevention:
Deny access into the building , Deny food, water and shelter ,Work with a licensed Pest Control Operator (PCO)
What are the Five steps to cleaning (in orde?
1. Scrape 2. Wash 3. Rinse 4. Sanitize 5. Air Dry
Never clean cleaning tools in?
hand sinks, dish sinks or food prep sinks!
What are the 4 things automatic dishwashers should have?
Ability to measure water temperature and pressure, cleaning and sanitizing chemical solutions
Handwashing sinks Must be stocked with what 5 items?
hot and cold running water, soap, a way to dry hands, garbage container and sign (saying employees must wash hands)
Clean food contact surface?
o Every 4 hours at minimum if in constant use
What does PPM mean?
Part Per Million