Cleaning and Sanitizing Flashcards
Learn effective cleaning, sanitizing, dishwashing, waste disposal, and pest control practices to maintain a sanitary food service environment. (23 cards)
What is the difference between cleaning and sanitizing?
- Cleaning removes food and other dirt from a surface.
- Sanitizing reduces pathogens on a surface to safe levels.
When should all food-contact surfaces be cleaned and sanitized?
- After you’re done using them.
- Before you start working with a different type of food.
- After four hours if the items have been in constant use.
- Any time you’re interrupted during a task and the surfaces could have been contaminated.
What are the steps to clean and sanitize surfaces?
- Scrape or remove food from the surface.
- Wash the surface.
- Rinse the surface.
- Sanitize the surface.
- Allow the surface to air-dry.
What should you do if you notice worn or cracked equipment?
Set it aside and report it to your manager.
What temperature should water be when sanitizing?
at least 171°F (77°C)
What is the correct order for setting up a three-compartment sink?
- Fill the first sink with water and add detergent.
- Fill the second sink with clean water.
- Fill the third sink with water and add the correct amount of sanitizer.
How should you handle garbage to prevent contamination?
- Remove garbage from prep areas quickly.
- Do NOT clean garbage containers near prep or food-storage areas.
- Clean the inside and outside of garbage containers often.
What are the signs of pests in food operations?
- droppings
- nests
- damage to food packaging
What do pests carry that can make people sick?
pathogens
This emphasizes the importance of pest control.
What is one main risk pests pose in food operations?
Biological contamination
What should you do with items after they have been sanitized?
Air-dry the items.
Do NOT wipe them dry.
What is the correct way to use a dishwasher?
- Scrape, rinse, or soak items before washing.
- NEVER overload the dish racks.
- Air-dry all items.
What are the steps for cleaning stationary equipment?
- Unplug the equipment.
- Take off removable parts and wash, rinse, and sanitize them.
- Scrape or remove food from the equipment surfaces.
- Wash, rinse, and sanitize the equipment surfaces.
What should you never do when handling ready-to-eat food?
Use the same utensils for ready-to-eat food and raw meat, poultry, or seafood.
This is a safe practice.
How should you hold a glass to avoid contamination?
Hold it by the middle, bottom, or stem, not by the food-contact surface.
This helps prevent contamination.
What is the correct way to scoop ice?
Only with an ice scoop or tongs.
This ensures hygiene and safety.
What should you do between uses of a knife and cutting board?
Clean and sanitize the knife and cutting board.
This is necessary for food safety.
How should equipment that touches food be stored?
At least six inches (15 centimeters) off the floor.
This helps prevent contamination.
Where should cups be stored?
Upside down on a clean and sanitized surface.
This prevents contamination.
What should you never store near food?
Chemicals and cleaning supplies.
This is crucial for food safety.
What factors are essential for sanitizers to work effectively?
- Correct water temperature
- Correct amount of sanitizer
- Correct amount of time for items in sanitizer
All three factors are crucial for effective sanitation.
What should you never do with dish racks?
overload
This can prevent proper cleaning and drying.
What is a safe practice regarding garbage in prep areas?
Remove from prep area as quickly as possible.
Allowing garbage to stack up is unsafe.
