Unit 5

Question 1

____ is the process used to reduce the level of microorganisms to a safe level on food contact surfaces, equipment, and utensils. In your establishment, this usually involves heat or chemicals to sanitize the object

Answer 1

Sanitizing

Question 2

____ and ____ steps should also be outlined for non-product surfaces such as:

· non-product portions of equipment
· overhead structures
· shield
· walls
· ceilings
· lighting devices
· refrigeration units
· heating
· ventilation and air conditioning (HVAC) systems, and
· anything else which could impact food safety.

Answer 2

Cleaning

sanitizing

Question 3

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) which ____ need to grow, and to kill those ____ which are present.

Answer 3

bacteria

bacteria

Question 4

When performed correctly, the order of tasks for cleaning and sanitizing of food contact surfaces is (six steps)?

Answer 4

I. Disassemble (if a piece of equipment)
II. Rinse
III. Clean
IV. Rinse again
V. Sanitize
VI. Air dry

Question 5

____ is the complete removal of food soil, and any other soil types, from the surface of an object.

Answer 5

Cleaning

Question 6

When it comes to proper ____ techniques, there are several factors that must be considered.

These include:
· The type of food soil
· The length of time the food soil has been on the contact surface
· The type of surface being cleaned
· The hardness of the water used for cleaning purposes
· The length of time the surface is cleaned
· The type of equipment used to clean the contact surface
· The temperature of the water used for cleaning

Answer 6

cleaning

Question 7

The most common type of cleaner used in food service establishments are ____.

Answer 7

detergents

Question 8

____ are usually categorized as moderately-alkaline or highly alkaline.

Answer 8

Detergents

Question 9

____-alkaline detergents are used mostly for standard cleaning tasks such as utensil and food prep surface cleaning. These work best on fresh ____ soil types.

Answer 9

Moderately

loose

Question 10

____ alkaline detergents are considered “heavy-duty” and are used on hard-to-clean, baked-on or dried-on food soil.

Answer 10

Highly

Question 11

____ are designed to remove stains caused by minerals (mineral deposits) such as calcium and lime scale. They can also be used to remove rust stains.

Answer 11

Delimers

Question 12

Once a surface has been properly cleaned, the next step is to ____. Sanitizing is the process of reducing microorganisms to safe levels. It does not mean the complete removal of all ____.

Answer 12

sanitize

microorganisms

Question 13

____ or ____ sanitizing uses hot water to kill microorganisms.

Answer 13

Heat

thermal

Question 14

To sanitize properly, the water temperature must be at least ____⁰F (77⁰C).

Answer 14

170

Question 15

There are two primary methods of heat sanitization;

1) ____ the surface in hot water, or
2) using a ____ ____ that operates at very high temperatures.

Answer 15

immersing

dishwashing machine

Question 16

____ sanitization has several advantages including:
· relatively low cost
· effective over a wide-range of microorganisms
· low corrosiveness
· penetration into cracks and crevices

Answer 16

Heat

Question 17

A few disadvantages of ____ sanitization are:
· it is a slow process requiring surface heat up and cool down time
· increased energy costs
· increased chance for scalding and burning
· it can reduce the life of certain equipment and utensils

Answer 17

heat

Question 18

It is important to only use sanitizing chemicals that are approved for ____ service operations

Answer 18

food

Question 19

There are three common sanitizers that are usually safe and effective on food-contact surfaces. They are?

Answer 19

· Chlorine
· Quaternary Ammonium, also known as “Quats”
· Iodine.

Question 20

____ sanitizers are inexpensive and effective against a wide range of germs. They don’t leave residue (which can cause a chemical hazard) and they’re effective even in hard water.

Answer 20

Chlorine

Chlorine

Question 21

Dirt quickly inactivates ____, reducing its sanitizing properties the more you use it.

Answer 21

chlorine

Question 22

____ can also corrode certain metals at higher temperatures.

Answer 22

Chlorine

Question 23

____ is not affected by dirt as much as chlorine is. It won’t corrode metal and it won’t irritate your skin.

Answer 23

Quaternary Ammonium

Question 24

____ works in a wide variety of temperatures and pH ranges. It also keeps working for a short time after it dries.

Answer 24

Quaternary Ammonium

Question 25

____ won’t kill some germs and do not work as well in hard water. They may also leave a film residue on surfaces.

Answer 25

Quats

Question 26

____ is also not affected by dirt as much as chlorine is. It is also effective at low concentrations.

Answer 26

Iodine

Question 27

Iodine is not as good as ____ at killing a wide range of germs.

Answer 27

chlorine

Question 28

____ can also corrode some kinds of metal at higher temperatures. It’s more expensive than Chlorine, can cause stains, and is less effective at pH levels above ___

Answer 28

Iodine 5.0

Question 29

The ideal ____ sanitizer should: · be approved for food contact surface application · have a wide range or scope of activity · destroy microorganisms rapidly · be stable under all types of conditions · be tolerant of a broad range of environmental conditions · be readily made soluble and possess some detergency · be low in toxicity and corrosivity · be inexpensive

Answer 29

chemical

Question 30

Chemical Sanitizing Factors 1. ____ - Generally, the longer time a sanitizer chemical is in contact with the surface, the better it works. The amount of time necessary for a chemical sanitizer to work will vary depending on the chemical. 2. ____ - Temperature also has a profound effect on the ability of the chemical to kill microorganisms. The proper temperature range for a sanitizer can usually be found on the “directions” area of the packaging. Avoid high temperatures (above 131°F (55°C )) because of the corrosive nature of most chemical sanitizers. 3. ____ - Generally, a chemical sanitizer works better with increased concentration. However, at a certain level, the effectiveness of the sanitizer does not get any better at high concentrations. It is best to use test strips to measure the sanitizer’s concentration. 4. ____ - Sanitizers are greatly affected by the pH of the solution. Many chlorine sanitizers, for example, are barely effective at pH values above 7.5. Also, certain sanitizers are affected by water hardness.

Answer 30

Exposure Time Temperature Concentration Water Properties

Question 31

Manual Dishwashing Steps 1. ____ all food soil from the item. If necessary, you can also pre-soak the item to soften the soil. 2. Move the items to the first sink. This is the ____ sink. The water in this sink should be at least ____ (43⁰C). There should also be a detergent in this sink that is appropriate and approved for use in food service establishments. 3. After removing all visible food soil, remove the item from the wash sink and completely submerge it in the 2nd sink, the ____ sink. You can also spray-rinse these items. 4. The 3rd sink will contain the ____ solution used by your establishment. You will completely immerse the item in the sanitizing solution according the manufacturers recommendation. 5. Allow the sanitized item to ____. If the item is a bowl, cup, glass, pot or other container, make sure to place the item upside down so that it drains properly.

Answer 31

Pre-scrape cleaning 110⁰F rinse sanitizer air dry

Question 32

After ____ equipment, wash, rinse, sanitize, and air dry each piece.

Answer 32

disassembling

Question 33

Most dishwashing machines use hot water and a detergent to clean the items, they apply a final ____ stage with very hot water in order to provide sanitation.

Answer 33

rinse

Question 34

You should make sure that the dishwasher is operating at the proper ____ each day before using the machine.

Answer 34

temperatures

Question 35

If fresh hot water is used as a sanitizing rinse in the dishwasher, it must have a temperature of ___⁰(73⁰ C) at the point it sprays into the tank if the machine is a single-temperature stationary rack machine. For most other machine types, the temperature must be ____⁰F (82⁰C) at the point the water sprays into the tank.

Answer 35

165 180

Question 36

Store all clean and sanitized items in a separate area away from the ____ preparation, cooking, and cleaning areas, to prevent cross contamination

Answer 36

food

Question 37

Dishwashing machines, sinks, basins or any other equipment used to clean and sanitize utensils, tableware and other similar items must be ____ and ____: · Before the first use of the day, and · Throughout the day often, to prevent recontamination of equipment and utensils and to ensure that the equipment works effectively.

Answer 37

cleaned sanitized

Question 38

____ areas and equipment should be cleaned regularly of all debris, dust, dirt and any food residue. These areas include walls, floors, non-food areas of equipment, restrooms and ceilings.

Answer 38

Non-food