Chapter 12 Flashcards
Cleaning
Cleaning removes food and other dirt from a surface. There are several factors that affect the cleaning process.
Detergents
Different detergents are used for different cleaning tasks. However, all detergents contain surfactants (surface acting agents) that reduce surface tension between the dirt and the surface being cleaned.
Degreasers
Degreasers are detergents that contain a grease-dissolving agent. These cleaners work well in areas where grease has been burned on, such as grill backsplashes, oven doors, and range hoods.
Delimers
Delimers are used on mineral deposits and other dirt that other cleaners cannot remove. They are often used to remove scale in dishwashing machines and on steam tables.
Abrasive Cleaners
Abrasive cleaners contain a scouring agent that helps scrub hard-to-remove dirt. These cleaners are often used to remove baked-on food in pots and pans. Use abrasives with caution because they can scratch surfaces.
Heat Sanitizing
One way to sanitize items is to soak them in hot water. For this method to work, the water must be at least 171*F. The items must be soaked for at least 30 seconds.
Three types of chemical sanitizer
Chlorine, iodine, and quaternary ammonium compounds, or quats. Chemical sanitizers are regulated by state and federal environmental protection agencies.
Concentration
Sanitizing solution is a mix of chemical sanitizer and water. The concentration of this mix is the amount of sanitizer for a given amount of water, this is critical.
Water Hardness
Water hardness can affect how well a sanitizer works. Water hardness is determined by the amount of minerals in your water. Find out what your water hardness is from your municipality.
High-Temperature Machines
High-temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not sanitized. Extremely hot water can also bake food onto the items.
Nonfood-contact Surfaces
These are surfaces that do not normally come in contact with food. Examples are floors, walls, ceilings, and equipment exteriors.
Five steps to cleaning and sanitizing
1.) Scraper or remove food bits from the surface. 2.) Wash the surface. 3.) Rinse the surface. 4.) Sanitize the surface. 5.) Allow the surface to air dry.
When to clean and sanitize
After surfaces are used; before working with different types of food; after handling different raw TCS fruits or veggies; any time there is an interruption during a task; after four hours if items are in constant use.
Three compartment sink setup
First sink is for washing, second is for rinsing, third is for sanitizing.
Five steps to using a three compartment sink
1.) Scrape items before washing them. 2.) Wash items in the first sink. 3.) Rinse items in the second sink. 4.) Sanitize items in the third sink. 5.) Air-dry items on a clean and sanitized surface. Place items upside down so they can drain.
