WATER YOU
DOING?
DOING?
WHAT IS THE CORRECT WASH & RINSE TEMPERATURE (0F) FOR MANUAL DISH WASHING?
1130F (450C)
WHAT MUST HAPPEN BEFORE DISHES ENTER THE 3 COMPARTMENT SINK?
Scrape + Pre-rinse
NAME ONE SANITIZING METHOD?
Hot water 1710F or 770C
Chlorine (For spray cleaning 200ppm (200mg/L) or for immersion 100ppm (100mg/L) for 2minutes)
Quats (For spray cleaning 200ppm (200mg/L) or for immersion 200ppm for 2minutes)
Iodine (For spray cleaning 25ppm (25mg/L) or for immersion 25ppm for 2minutes)
WHAT IS THE ONLY ACCEPTABLE WAY TO DRY SANITIZED DISHES?
Air Dry ONLY
A WORKER STACKS DISHES WHILE THEY ARE STILL WET.
SINK OR STINK?
STINK - UNSAFE PRACTICE!
Wet stacking causes bacterial growth.
WHAT MUST THE RINSE COMPARTMENT WATER BE FREE OF?
Detergent residue
WHICH TYPE OF SOIL IS MOST IMPORTANT TO REMOVE DURING PRE-CLEANING?
Food debris and grease
WHICH SANITIZER TYPE REQUIRES TEST STRIPS TO VERIFY CONCENTRATION?
ALL
All chemical sanitizers (chlorine, quat, iodine)
WHY CAN'T TOWELS BE USED TO DRY DISHES?
Towels can transfer bacteria
A STAFF MEMBER USES COLD WATER IN THE WASH SINK BECAUSE THE HOT TAP IS SLOW.
SINK OR STINK?
STINK - UNSAFE PRACTICE!
Wash water must be correct temp; cold water is unsafe.
WHAT HAPPENS IF WASH WATER DROPS BELOW THE CORRECT TEMPERATURE?
Detergent becomes less effective; soil won't lift properly
WHAT TOOL IS RECOMMENDED FOR SCRUBBING DURING THE WASH STEP?
A clean brush, scrub pad, or cloth approved for food service.
WHAT HAPPENS IF SANITIZER LEVELS ARE TOO LOW?
Ineffective sanitizing; bacteria may survive.
WHERE MUST DISHES BE PLACED AFTER DRYING?
On CLEAN, SANITIZED racks/shelves.
SOMEONE TEST SANITIZER, BUT DOESN'T WAIT THE REQUIRED TIME BEFORE READING THE STRIP.
SINK OR STINK?
STINK! - UNSAFE PRACTICE
Waiting time is needed for an accurate PPM reading.
HOW OFTEN SHOULD WASH AND RINSE WATER BE CHANGED?
Whenever visibly dirty or when temperature in the sink drops
WHY MUST ITEMS BE FULLY SUBMERGED DURING WASHING?
To allow full contact with detergent for effective cleaning
WHAT HAPPENS IF SANITIZER LEVELS ARE TOO HIGH?
Chemical residue, corrosion, and food safety risk.
ONCE DISHES, POTS AND UTENSILS ARE CLEAN AND SANITIZED: STORE ITEMS HOW MUCH CM OR INCHES OFF THE FLOOR?
15CM (6INCHES) Off the floor, and away from dust, garbage, foods or splashes.
AN EMPLOYEE SANITIZES PERFECTLY BUT PUTS DISHES ON A DIRTY, GREASY COUNTER TO DRY. STINK OR SINK?
STINK! Representing a wrong or unsafe practice.
Surfaces must be clean & sanitized.
HOW OFTEN SHOULD EQUIPMENTS THAT ARE USED CONTINUOUSLY BE CLEANED AND SANITIZED?
AT LEAST EVERY 4 HOURS
WHAT IS THE CORRECT ORDER OF OPERATIONS WHEN USING A 3 COMPARTMENT SINK?
Scrape > Pre-rinse > Wash > Rinse > Sanitize > Air Dry
HOW LONG MUST ITEMS STAY IN CHEMICAL SANITIZER?
They should sit for 2 minutes in hot water that contains a chemical sanitizer.
You can also refer to your respective provincial regulations as it may be different (e.g. For ON. its is 45 seconds) https://www.ontario.ca/laws/regulation/170493#BK25
WHAT SHOULD YOU DO IF DISHES FEEL WET AFTER SANITIZING?
Leave them to continue air drying - do not stack!
A WORKER DUMPS THE SANITIZER SINK BECAUSE IT "SMELLS STRONG."
SINK (Safe or correct) OR STINK (Unsafe or incorrect)
SINK - This means it is correct practice!
However, chemical strength must be measured - not guessed by smell.