Guidelines for the Effective Use of Sanitizers
for Iodine what is the Sanitizer contact time
30 seconds
What the first step you should do before cleaning Stationary equipment
Unplug the equipment
what should you think of while developing a plan to clean up vomit and diarrhea
When staff must be restricted from working with or around food or excluded from working in the operation
How sick customers will be quickly removed from the operation
How the cleaning plan will be implemented
What tools should be used to check the temperature of the items being sanitized.
Maximum registering thermometers
Temperature sensitive tape
w
free points
what should the water temperature for Quats
75°F (24°C)
what are the two major equipment that must be cleaned
stationary and Clean-in-place equipment
Correct cleanup can prevent
food from becoming contaminated and keep others from getting sick
when using the sink what should the first one have in it
detergent and water
What grade is Jacob and Derrick in
12th Grade
what should the Sanitizer concentration range be
12.5–25 ppm
When Cleaning and sanitizing stationary equipment you must
Rinse the equipment surfaces with clean water Sanitize the equipment surfaces
Allow all surfaces to air-dry
Put the unit back together
why should diarrhea and vomit in the operation be cleaned up correctly
It can carry Norovirus, which is highly contagious
When using high-temperature dishwashing machines you should
provide staff with tools to check the temperature of the items being sanitized.
What sport does Jacob Play
Baseball
Chlorine should be at what Water temperature
100°F (38°C)
When are you supposed to clean Clean-in-place equipment
It must be cleaned and sanitized every day unless otherwise indicated by the manufacturer
who should you check with for regarding
requirements for cleaning up vomit and diarrhea.
your local regulatory authority
Provide the steps for using all Three sinks
Fill the first sink with detergent and water at
least 110 ̊F (43 ̊C)
Fill the second sink with clean water
Fill the third sink with water and sanitizer to
the correct concentration
Hold old is Derrick
19 Years old
What is the Sanitizer contact time for Chlorine
7 sec
Name all the steps for cleaning and sanitizing
1. Scrape or remove food bits from the surface.
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Allow the surface to air-dry
when cleaning up vomit and diarrhea Never
Dump mop water or other liquid waste into
toilets or urinals
Clean tools in sinks used for
o Handwashing
o Food prep
o Dishwashing
What should be used to let food handlers know how long items have been in the sanitizer
Provide a clock with a second hand
What is Derrick favorite word to use in class
Monkey