Cleaning v Sanitizing
What is they should be cleaned?
You are washing dishes at the 3-compartment sink. What type of cleaner should be used?
What is detergent?
How should dishes be dried?
What is air dried?
What is the use of machines to clean and sanitize dishes called?
What is machine dishwashing?
Who is responsible for maintaining the master cleaning schedule?
What is the food protection manager?
What is cleaning?
A food handler is cleaning the stainless steel exhaust hood above the fryers. It is covered in thick, baked-on cooking oil and smoke residue. What cleaner should be used?
What is degreaser?
What is the most common sanitizer in the culinary industry?
What is quats?
How often should dish machines be checked for cleanliness?
What is once a day?
What should new containers with chemicals be labelled with?
What is the common name of the chemical?
Reducing pathogens to a safe level.
What is sanitizing?
There is baked-on grease at the bottom of the pot. What cleaner should be used?
What is abrasive cleaner?
What is the first step of prepping the 3-compartment sink?
What is clean and sanitize the sinks and drainboards?
What is the minimum temperature for final rinse cycle for heat sanitizing?
What is 180 degrees Fahrenheit?
Name one of the key components of a master cleaning schedule?
What is what should be cleaned, who should clean it, when it should be cleaned, or how it should be cleaned?
A 5-hour catering event used serving pans. What should be done with the pans?
What is they should be cleaned and sanitized?
A prep cook notices that the faucet over the three-compartment sink has been dripping for weeks. There is now a thick, hard, crusty white buildup at the base of the spout that cannot be wiped away with detergent. What cleaner should be used?
What is delimer?
What is the first step of washing dishes in the 3-compartment sink?
What is it called when too many plates are added onto a dish rack, preventing proper cleaning?
What is overloading?
Operations must maintain these documents for each hazardous chemical on site.
What are Safety Data Sheets(SDS)?
There is an unused plate left on the table for dinner service. What should be done with it?
The inside of a glass coffee decanter has developed a brown, greasy, oily film that causes the coffee to pour unevenly. Regular dish soap has not removed the residue. What cleaner should be used?
What is degreaser?
What is the minimum required temp for detergent water?
What is 110 degrees Fahrenheit
What are all heat sanitizing dish machines required to have?
What is a built-in thermometer?
What pathogen type is associated with failure to clean vomit and diarrhea in the proper procedure?
What are viruses?