1Define Cleaning
removing food and dirt
2Define Sanitizing
reduces pathogens to safe levels
3What must be done first? Cleaning or Sanitizing?
Cleaning
4What 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
5Using 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
6Chlorine
PPM: 50-99 ppm
Water Temp: 75°F or higher
Contact Time: 7 sec
Give the Sanitizer PPM, Water Temperature, and contact time
7Iodine
PPM: 12.5-25 ppm
Water Temp: 68 F or higher
Contact Time: 30 sec
Give the Sanitizer PPM, Water Temperature, and contact time
8Quaternary
PPM: per manufacturer
Water Temp: 75 F or higher
Contact Time: 30 sec
9How can a manager verify ppm
use test strip
10What are 3 truths about Testing Sanitizer Strength
strength must match type
too weak is ineffective
too strong is a chemical hazard
11For large equipment, what do you call it if you clean it where it is
Clean in Place (CIP)
12What are steps for Clean in Place?
disassemble if needed
wash, rinse, sanitize
air dry
13What 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
14What are the two types of Dishwashing Machines?
High-Temp
Chemical
15If using a high-temp dishwashing machine, what is the temp of the final rinse
180 F
16If using a high-temp dishwashing machine, what is the temp for the surface of dish
160 F
17Name 2 rules for using a chemical dishwashing machine
use correct sanitizer ppm
follow manufacturer rules
18Are you allowed to stack wet items
no, air dry only
19Are you allowed to towel dry items
NEVER towel dry (you can recontaminate)
20How often should Non-food contact surfaces be cleaned?
regularly, but not as regularly as food-contact surfaces
21What are some examples of non-food contact surfaces
floors
walls
ceilings
garbage cans
22Are you allowed to leave a dishwashing cloth on the counter?
NO, should be stored in sanitizer