SSM9_Ch 10 Cleaning and Sanitizing
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1
Define Cleaning
removing food and dirt
2
Define Sanitizing
reduces pathogens to safe levels
3
What must be done first? Cleaning or Sanitizing?
Cleaning
4
What are 6 key times that you must clean and sanitize?
after each use
when switching task
after 4 hours of continuous use
after contamination
before food handlers start work
after closing
when switching task
after 4 hours of continuous use
after contamination
before food handlers start work
after closing
5
Using 3-Compartment sinks has 4 steps. What are they (exact order)
1. Wash (detergent, hot water 110 F or higher)
2. Rinse (clean water)
3. Sanitize (proper ppm, time, temp)
4. Air dry (never towel dry)
Give the Sanitizer PPM, Water Temperature, and contact time
2. Rinse (clean water)
3. Sanitize (proper ppm, time, temp)
4. Air dry (never towel dry)
Give the Sanitizer PPM, Water Temperature, and contact time
6
Chlorine
PPM: 50-99 ppm
Water Temp: 75°F or higher
Contact Time: 7 sec
Give the Sanitizer PPM, Water Temperature, and contact time
Water Temp: 75°F or higher
Contact Time: 7 sec
Give the Sanitizer PPM, Water Temperature, and contact time
7
Iodine
PPM: 12.5-25 ppm
Water Temp: 68 F or higher
Contact Time: 30 sec
Give the Sanitizer PPM, Water Temperature, and contact time
Water Temp: 68 F or higher
Contact Time: 30 sec
Give the Sanitizer PPM, Water Temperature, and contact time
8
Quaternary
PPM: per manufacturer
Water Temp: 75 F or higher
Contact Time: 30 sec
Water Temp: 75 F or higher
Contact Time: 30 sec
9
How can a manager verify ppm
use test strip
10
What are 3 truths about Testing Sanitizer Strength
strength must match type
too weak is ineffective
too strong is a chemical hazard
too weak is ineffective
too strong is a chemical hazard
11
For large equipment, what do you call it if you clean it where it is
Clean in Place (CIP)
12
What are steps for Clean in Place?
disassemble if needed
wash, rinse, sanitize
air dry
wash, rinse, sanitize
air dry
13
What are 3 rules for WIPING CLOTHS
1. store in sanitizer solution between uses
2. change solution when dirty
3. use separate cloths for raw and ready-to-eat areas
2. change solution when dirty
3. use separate cloths for raw and ready-to-eat areas
14
What are the two types of Dishwashing Machines?
High-Temp
Chemical
Chemical
15
If using a high-temp dishwashing machine, what is the temp of the final rinse
180 F
16
If using a high-temp dishwashing machine, what is the temp for the surface of dish
160 F
17
Name 2 rules for using a chemical dishwashing machine
use correct sanitizer ppm
follow manufacturer rules
follow manufacturer rules
18
Are you allowed to stack wet items
no, air dry only
19
Are you allowed to towel dry items
NEVER towel dry (you can recontaminate)
20
How often should Non-food contact surfaces be cleaned?
regularly, but not as regularly as food-contact surfaces
21
What are some examples of non-food contact surfaces
floors
walls
ceilings
garbage cans
walls
ceilings
garbage cans
22
Are you allowed to leave a dishwashing cloth on the counter?
NO, should be stored in sanitizer
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