Chapter 12 - Cleaning and Sanitizing

Question 1

Factors that affect cleaning

Answer 1

• Type and condition of the dirt: Certain types of dirt require special cleaning methods. The condition of the dirt also affects how easily it can be removed. For example, dried or baked-on dirt will be more difficult to remove.
• Water hardness: Cleaning is more difficult in hard water. Minerals react with the detergent and decrease how effective it is. Hard water can also cause scale or lime deposits to build up on equipment. This can require the use of lime-removal cleaners, as shown in the photo on the slide.
• Water temperature: In general, the hotter the water, the better it dissolves detergent and loosens dirt.
• Surface: Different surfaces call for different cleaners. Some cleaners work well in one situation but not in another. The wrong cleaner might even damage equipment.
• Agitation or pressure: Scouring or scrubbing a surface helps remove the outer layer of dirt. This allows the cleaner to penetrate deeper.
• Length of treatment: The longer dirt on a surface is exposed to a cleaner, the easier the dirt is to remove.

Question 2

Detergents

Answer 2

• contain surfactants (surface acting agents) that reduce surface tension between dirt and the surface being cleaned. These allow the detergent to penetrate and soften the dirt quickly.
• General-purpose detergents are mildly alkaline cleaners that remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils.
• Heavy-duty detergents are highly alkaline cleaners that remove wax, aged or dried dirt, and baked-on grease. Dishwashing detergents, for example, are highly alkaline.

Question 3

Degreasers

Answer 3

• Have ingredients for dissolving grease
• Work well on burned-on grease:
  Backsplashes, oven doors, and range hoods

Question 4

Delimers

Answer 4

Used on mineral deposits and other dirt that other cleaners can’t remove:
Steam tables
Dishwashers

Question 5

Abrasive cleaners

Answer 5

• Have a scouring agent that helps scrub hard-to-remove dirt
• Used to remove baked-on food
• Can scratch surfaces

Question 6

How to sanitize using heat

Answer 6

immerse item in water at 171 for 30 sec

Question 7

Food-contact surfaces can be sanitized by either

Answer 7

• Soaking them in a sanitizing solution
• Rinsing, swabbing, or spraying them with a sanitizing solution

Question 8

In some cases a detergent-sanitizer blend can be used

Answer 8

Use it once to clean
Use it a second time to sanitize

Question 9

Chemical sanitizers are regulated by:

Answer 9

state and federal environmental protection agencies (EPAs)

Question 10

Concentration is measured in:

Answer 10

parts per million (ppm)

Question 11

To check the concentration of a sanitizer solution

Answer 11

• Make sure it is made for the sanitizer being used
• Change the solution when it looks dirty or its concentration is too low.
• Check the concentration often.

Question 12

Water hardness

Answer 12

the amount of minerals in your water.

Question 13

Guideline for use of Chlorine

Answer 13

Question 14

Guideline for use of iodine

Answer 14

Question 15

Guideline for use of quads

Answer 15

Question 16

Equipment that holds and dispenses TCS food

Answer 16

cleaned and sanitized every day unless otherwise indicated by the manufacturer.
- for ex a frozen yogurt machine

Question 17

well-planned layout in the dishwashing area includes

Answer 17

• scraping and soaking area and enough space for both dirty and clean items.
• Well-planned layout in the dishwashing area
• Sufficient water supply, especially hot water
• Separate area for cleaning pots and pans
• Devices that indicate water pressure and temperature of the wash and rinse cycles
• Protected storage areas for clean tableware and utensils
• Staff trained to operate and maintain the equipment and use the correct chemicals

Question 18

Final sanitizing rinse for high temp dishwasher

Answer 18

180
- 165 for for stationary rack, single-temperature machines

Question 19

Guidelines for dishwasher operation

Answer 19

• Scrape items before washing.
• Use the correct dish racks.
• NEVER overload dish racks.
• Air-dry all items.

Question 20

what must be provided in manula dishwashing areas

Answer 20

clock with a second hand.

Question 21

Wiping clothes guidelines

Answer 21

• Used to wipe up food spills and wipe down equipment
• Two types:
  Wet wiping cloths
  Dry wiping cloths
• NEVER use cloths that are meant for wiping food spills for any other purpose

Question 22

Wet wiping cloths

Answer 22

• For wiping counters and other surfaces.
• Store in sanitizer solution between uses.
• Change the solution when necessary.
• Keep cloths that contact raw meat, fish, and poultry separate from other cleaning cloths..

Question 23

Dry wiping cloths

Answer 23

• Use to wipe food spills from tableware
• Must be kept dry while in use
• Must NOT:
  Contain food debris
  Be visibly dirty

Question 24

Cleaning nonfood-contact surfaces

Answer 24

Examples include floors, walls, ceilings, and equipment exteriors. Because they are not food-contact surfaces, they do not need to be sanitized. However, they do need to be cleaned regularly.
Not only will this prevent the growth of pathogens, but it will also prevent pests.

Question 25

Operations must have . . . for cleaning up vomit and diarrhea:

Answer 25

written procedures

Question 26

Using foodservice chemicals

Answer 26

Cover or remove items that could become contaminated before using chemicals. After using chemicals, clean and sanitize equipment and utensils.