Cleanliness And Sanitation

Question 1

Cleaners need to be ____, ____, and ____.

Answer 1

Stable, non corrosive, and safe.

Question 2

Types of cleaners:

Answer 2

Detergents, degreasers, and abrasive cleaners.

Question 3

Hot water soaking needs what temperature? And how long?

Answer 3

171 degrees for 30 sec

Question 4

Tableware, utensils, and equipments, can be sanitized by soaking them in a ____ ____ solution.

Answer 4

Chemical sanitizing

Question 5

Chemical sanitizers are regulated by ___ and ___ ____ ____ agencies.

Answer 5

State and federal environmental protection agencies

Question 6

What makes sanitizer solution effective?

Answer 6

Concentration, temperature, water hardness, pH

Question 7

Food bits, leftover detergent, and even hard water can ___ the solutions effectiveness

Answer 7

Reduce

Question 8

Water hardness is the amount of ___ in your water

Answer 8

Minerals

Question 9

How long should items be in contact with sanitizer solution in order for it to work correctly?

Answer 9

Depends

Question 10

Water temp: >_ 100 degrees f

Water pH: _ 7 seconds

Answer 10

Chlorine sanitizer (HOT)

Question 11

Water temp: >_ 75 degrees

Water pH: _ 7 seconds

Answer 11

Chlorine sanitizer ( COLD)

Question 12

Water temp: 75 degrees

Water pH: per recommendation

Water hardness: 500 ppm _ 30 seconds

Answer 12

QUATS (Quaternary Ammonium Compounds )

Question 13

Water temp: 68 degrees

Water pH: _ 30 seconds

Answer 13

Iodine Sanitized

Question 14

1st step in cleaning

Answer 14

Scrape

Question 15

2nd step in cleaning

Answer 15

Wash (using a towel cloth)

Question 16

3rd step in cleaning

Answer 16

Rinse (using a cloth towel)

Question 17

4th step in cleaning

Answer 17

Sanitize (using a towel cloth)

Question 18

5th step in cleaning

Answer 18

Air dry

Question 19

Stationary equipment cleaning (mixers and slicers) 7 steps

Answer 19

1. ) unplug
2. ) take off removable parts to wash, rinse, and sanitize
3. ) scrape & remove food on non removable parts
4. ) wash equipment (with correct tools)
5. ) rinse (with correct tools)
6. ) dry
7. ) put it back together

Question 20

Clean-in-place equipment examples:

Answer 20

Soft serve yogurt machine, espresso machines, etc

Question 21

What’s the correct temperature for the final rinse of a dishwashing machine?

Answer 21

180 degrees

Question 22

Single- rack, single - temperature, machine must be at least what temperature?

Answer 22

> _ 165 degrees

Question 23

Do dish washers need a built in temp gauge?

Answer 23

Yes, at the manifold where the water sprays into the tank

Question 24

Chemical sanitizing machine temperature?

Answer 24

Temperatures vary

Question 25

3 compartment sink from left to right

Answer 25

1st Detergent (at least 110 degrees) 2nd Water (rinse) 3rd Sanitizer or Hot water (171 degrees)

Question 26

T/F chemicals should be stored in a separate area away from food

Answer 26

True

Question 27

Master cleaning schedule:

Answer 27

What Who When How

Question 28

Quiz- | What is the correct way to clean and sanitize a prep table?

Answer 28

Remove food from surface Wash Rinse Sanitize Air dry

Question 29

Quiz | What is sanitizing?

Answer 29

Reducing pathogens to safe levels

Question 30

Quiz | What must staff do to make sure that a sanitizing solution has been made correctly?

Answer 30

Test the solution with a sanitizer kit

Question 31

Quiz | At minimum, how often should dishwashing machines be checked for cleanliness?

Answer 31

Once per day

Question 32

Quiz | What is the correct way to store a mop during uses?

Answer 32

Hanging from a hook, to air dry

Question 33

Quiz The three steps in creating a cleaning program are creating a master cleaning schedule, training staff, and _________________

Answer 33

Monitoring the cleaning program for effectiveness