Cleaning and Sanitizing Essentials

Questions and Answers

What is the goal of cleaning?

Removing visible soil (correct)

Reducing harmful microorganisms

Sanitizing surfaces

Training cleaning staff

What does sanitizing mean?

Removing visible soil

Cleaning with water only

Using soap and water

Reducing harmful microorganisms (correct)

What is the safe temperature for sanitizing utensils in hot water?

170 degree F

Cleaning and sanitizing are a one-step process.

False Signup and view all the answers

Which of the following is a step in manual dishwashing?

Scrape and pre-rinse Signup and view all the answers

Match the steps of manual dishwashing to their order:

1 = Scrape and pre-rinse 2 = Wash 3 = Rinse 4 = Sanitize 5 = Drain and Air-Dry Signup and view all the answers

What factors influence the size of an egg?

Breed, age of hen, weight, feed, environmental factors Signup and view all the answers

To safely wash dishes, the wash water should be at _____ degree F.

110 to 120 Signup and view all the answers

What are the two general components of egg quality?

Shell quality and interior quality Signup and view all the answers

Study Notes

Cleaning and Sanitizing Overview

Cleaning involves removing visible soil, while sanitizing reduces harmful microorganisms using hot water or chemical solutions.
Effective cleaning and sanitizing require a two-step process: surfaces must be cleared and rinsed before sanitization.

Cleaning Needs and Strategies

Implement a master cleaning schedule to identify cleaning needs and tasks.
Different cleaning tasks demand distinct methods to avoid damage and prevent bacteria spread.
Always clean in a logical order to optimize process efficiency.

Health and Safety Precautions

Many cleaning agents are harmful; contact with skin or eyes and inhalation of fumes can lead to serious health issues.
Avoid mixing cleaning agents to prevent dangerous chemical reactions and poisonous fumes.

Manual Dishwashing Process

Scrape and Pre-Rinse: Keeps wash water cleaner longer by removing food residue.
Wash: Use warm water (110°F to 120°F) with quality detergent; scrub thoroughly to eliminate grease and debris.
Rinse: Rinse off detergent with clean warm water; change water frequently or use running water to maintain cleanliness.
Sanitize: Immerse utensils in hot water (170°F) for 30 seconds; requires efficient gas or electric heating to maintain temperature.
Drain and Air-Dry: Avoid towel-drying to prevent contamination.

Mechanical Dishwashing Process

Follow pre-rinsing and scraping steps.
Rack dishes to ensure dishwasher sprays all surfaces effectively.
Run the dishwasher for a complete cycle.
Set sanitizing temperatures: 180°F for heat sanitization and 140°F for chemical sanitization.

Egg Quality and Grading

Egg quality has two components: exterior (shell) quality and interior quality.
Grading classifies eggs based on both exterior and interior quality as a form of quality control.
Factors influencing egg size include breed, hen age, weight, feed, and environmental conditions; native chickens produce smaller eggs compared to commercial breeds.

Description

This quiz covers the important concepts of cleaning and sanitizing, emphasizing their roles in maintaining hygiene. Understanding the two-step process of cleaning followed by sanitizing is crucial for effective results. Test your knowledge on selecting tools, developing a master cleaning schedule, and the necessary skills required for optimal cleaning practices.