Cleaning and Sanitizing Flashcards
- process of removing food and other types of soil from a surface, such as dish, glass, or cutting board
- done with a cleaning agent that removes food, soil or other substance
Cleaning
- used to routinely wash tableware, surfaces, and equipment
- it can penetrate soil quickly and soften it
- examples include dishwashing ______ and automatic dishwasher ______
detergents
- use periodically where grease has burned on
- often called as degreasers
solvent cleaners
- use periodically on mineral deposits and other soils that detergents cannot remove
- these cleaners are often used to remove scale in ware washing machines and steam tables
acid cleaners
use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. some also disinfect. Clean food contact surfaces that are used to prepare potentially hazardous foods as needed throughout the day but no less that every four hours. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated
abrasive cleaners
is done using heat, radiation or chemicals. Heat and chemicals are commonly used as a method in restaurants; radiation rarely is.
sanitizing
three methods of using heat sanitizing
steam
hot water
hot air
how hot must it be to sanitize using the third compartment of a three compartment sink
171 degrees fahrenheit or 77 degrees celsius
ware washing machine
180 degrees fahrenheit or 82 degrees celsius
stationary rack
165 degrees fahrenheit or 74 degrees celsius
how long does items need to be exposed to the temperatures when sanitizing with heat
30 seconds
what are the approved sanitizers in chemical sanitizing
iodine
chlorine
quaternary ammonium
three factors affecting the effectiveness of chemical sanitizers
concentration
temperature
contact time
the presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. too much can be toxic
concentration
in what temperature does chemical sanitizers work best in water
between 55 degrees fahrenheit or 13 degrees celsius and 120 degrees fahrenheit or 49 degrees celsius
in order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact w the sanitizer for the recommended length of time
contact time
used in the kitchen to clean 0r dry dishes and surfaces
dishcloth
help keep you hands clean and lessen your chancce of getting germs taht can make you sick
gloves
used for cleaning impervious surfaces
sponge
used to sweep the floor
broom
used to carry fluids through air or fluid environments
water hose
removes cobwebs and dust from cornices and events
cobwebber
used for drying hands, wiping windows and other surfaces, dusting, and cleaning up spills
paper towel
used to remove the stains or the dirt of any object though rubbing or scrubbing.
scrubbing foam
