Topic 12 Cleaning And Sanitizing

Topic 12 Cleaning and Sanitizing

1. True or False: Chemicals can be stored in food preparation areas if they are properly labeled 2. True or False: The temperature of the final sanitizing rinse in a hightemperature dishwashing machine should be 140°F (60°C) 3. True or False: Cleaning reduces the number of microorganisms on a surface to safe levels 4. True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel 5. True or False: Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off of the floor. 6. Compare AND contrast CLEAN and Sanitize. 7. When should food contact surfaces be cleaned and sanitized? 1. 2. 3. 4. 8. Apply Your Knowledge: To Sanitize or Not to Sanitize; Which employee must clean and sanitize the items being used: _____ Jorge has used the same knife to shuck oysters for two hours _____ Bill finishes deboning chicken and wants to use the same cutting board to fillet fish _____ Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush _____ Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m to 12:00 p.m. 9. Cleaning agents must be: 1. Safe for _______________ use 2. Stable and _______________ 10.When using them: 1. Follow manufacturers _______________ carefully 2. Never _______________ cleaners or attempt to make up cleaning agents 3. Do not _______________ one type of detergent for another unless the intended use is stated clearly on the label 11.Solvent Cleaners, aka _____________________

1. Contain _______________ dissolving agents 2. Effective for _______________ -on _______________ 3. _______________ doors, _______________, and range _______________ 4. Usually only effective at _______________ strength 12.Acid Cleaners: 1. Used on _______________ deposits and other soils alkaline cleaners cannot remove 2. Effective for removing: 1. _______________ in dishwashing machines and steam tables 2. Rust _______________ and _______________ on copper and brass 3. Vary in type and strength based on the cleaner’s purpose 13.Abrasive Cleaners: 1. Contain a _______________ agent that helps scrub hard-to-remove soil 2. Effective for removing: 1. _______________ -on food in pots and pans 2. _______________ on floors 3. Should be used with caution since they can _______________ surfaces 14.Name the 2 Sanitizing Methods 1. 2. 15.Describe both Sanitizing Methods.

16.Describe the factors that affect a Sanitizing Methods effectiveness.

17.Describe the 2 types of Machine Sanitizers. 1.

2.

18.Label the diagram below…

19.To prevent contamination: 1. _______________ all tools before putting them away 2. Assign tools for _______________ tasks 3. Designate one set of tools for _______________ and another for _______________ 4. Why should you use a separate set of cleaning tools for the restroom? 20.When storing clean and sanitized tableware and equipment: 1. Store it at least ___” (15cm) off the floor 2. Clean and sanitize _______________ and shelves before items are stored; _______________ and carts used to carry them 3. Store glasses and cups upside _______________ 4. Store flatware and utensils with handles _______________ 5. _______________ equipment food-contact surfaces until ready for use 21.Cleaning tools and chemicals 1. Should be placed in a storage area _______________ from food and foodpreparation areas 22.The storage area should provide: 1. A _______________ sink for filling buckets and washing cleaning tools

2. A floor _______________ for dumping dirty water 3. _______________ for hanging mops, brooms, and brushes to allow them to air-dry 23.Chemicals 1. Only purchase those _______________ for use in a restaurant or foodservice establishment 2. Store them in their _______________ container away from food and foodpreparation areas 3. When transferring them to a new container label it with: 1. The chemical’s _______________ 2. The _______________ _______________ and _______________ 3. A description of potential _______________ 4. Keep _______________ for each chemical 24.