Unit 8

Question 1

Cleaning and sanitizing are…?

Answer 1

2 separate steps

Question 2

What is cleaning?

Answer 2

Soap and water followed by rinsing with clean water to remove surface dirt and grease but bacteria can remain

Question 3

What is sanitizing?

Answer 3

Eliminating or reducing the number of bacteria on a cleaned surface

Question 4

What are the principles of dishwashing important to understand?

Answer 4

Reduces cross contamination and emphasizes importance of sanitation

Question 5

What are the 2 methods of dishwashing?

Answer 5

Manual and mechanical

Question 6

How many sinks are recommended for manual dishwashing and for what?

Answer 6

3, 1 for washing, 1 for rinsing and 1 for sanitizing

Question 7

What are the 5 steps of manual dishwashing?

Answer 7

1- scraping
2- washing
3- rinsing
4- sanitizing
5- air drying

Question 8

How long should plates and utensils be soaked for prior to washing?

Answer 8

10-15 mins in hot water and soaking chemical

Question 9

What temperature should dishes be washed at?

Answer 9

45 degrees

Question 10

How long should sanitizing happen and at what solution ratio?

Answer 10

• 2 minutes

- 28 ml of bleach to 4.5L of water

Question 11

How should the sanitizing concentration be measured?

Answer 11

With chemical test strips

Question 12

What are the 2 types of mechanical dishwashers?

Answer 12

• high-temp: heated wash and rinse cycles with 2 temp gauges (wash/sanitize rinse)

Question 13

What are the temp requirements for high-temp dishwasher?

Answer 13

• Wash at 60 degrees

- Final rinse at 82 degrees for at least 10 seconds

Question 14

What are the cycles and requirements for low-temp dishwasher?

Answer 14

• Wash at 60 degrees

- Final rinse with chemical sanitizer of 50ppm chlorine or 12.5ppm iodine

Question 15

What temps do glass washers operate at?

Answer 15

50-60 degrees with chemical sanitizer

Question 16

What do glass washers not remove?

Answer 16

• dried-on sugar
• cream
• juice

Question 17

What is critical to dishwasher operation?

Answer 17

maintenance

Question 18

How should sanitizer levels be checked in low-temp washers?

Answer 18

With sanitizer test papers

Question 19

What should a sanitation plan do?

Answer 19

Set standards and expectations for sanitation on the premises

Question 20

What are the 2 components of a sanitation plan?

Answer 20

1. List of cleaning and sanitizing agents: which for each task, concentration, safe storage.
2. Cleaning schedule: specification of each item, how to clean it, whose responsibility, frequency.

Question 21

What does ‘clean in place’ (CIP) mean?

Answer 21

That food processing equipment can be cleaned while still assembled, all other equipment should be dismantled to be cleaned.

Question 22

Are wooding cutting boards good?

Answer 22

They are discouraged or prohibited

Question 23

How should wooden cutting boards be cleaned?

Answer 23

• scrape
• hot wash in detergent at 45 degrees
• scrub with stiff brush
• rinse at 45 degrees
• soak for 2 mins in bleach at 200ppm
• second scrub with clean brush then air dry (no rinse)

Question 24

How can pests transmit pathogens?

Answer 24

droppings, saliva and urine

Question 25

What are the warning signs of pests?

Answer 25

- droppings and nesting materials - maggots and fly swarms - cockroach eggshell casings - mouse droppings - cigar-shaped rat droppings

Question 26

Where will pests go?

Answer 26

Only where they have access to food, water and shelter

Question 27

How are pests best prevented?

Answer 27

Removing their access to the building and removing the things they're consuming