Cleaning and Sanitizing Flashcards Chapter 12

Questions and Answers

When should food contact surfaces be cleaned and sanitized?

Only once a day

Never, only during deep cleaning

Only when visibly dirty

After every use (correct)

How should a three compartment sink be prepared for dishwashing?

Clean and sanitized sinks and drainboards, scrape, rinse, or pre-soak items before washing, wash in detergent.

What are the steps that should be taken when cleaning and sanitizing items in a three compartment sink?

Wash, rinse, sanitize, and air dry items.

How should clean and sanitized tableware, utensils, and equipment be stored?

Store 6 inches off the floor, clean and sanitize drawers before storing, store glasses and cups upside down on clean shelf, and ensure each piece of equipment is covered until used. Signup and view all the answers

What factors affect the effects of a sanitizing solution?

Concentration, water temperature, contact time, water hardness, pH. Signup and view all the answers

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Maximum registering thermometer. Signup and view all the answers

What is an acceptable sanitizing method and contact time for a food contact surface?

Soak the item in a chlorine solution for 7 seconds. Signup and view all the answers

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Every 4 hours. Signup and view all the answers

What must food do to ensure the sanitizing solution for use on food contact surfaces has been made correctly?

Test the solution with a sanitizer kit. Signup and view all the answers

When washing dishes in a three compartment sink, what is the first thing that you should do?

Clean and sanitize the sink and drainboards. Signup and view all the answers

What feature is the most important for a chemical storage area?

Good lighting. Signup and view all the answers

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up. Signup and view all the answers

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

Remove food from the surface, wash, rinse, sanitize, air dry. Signup and view all the answers

If you pour cleaner from its original container into a smaller container, what else do you need to do?

Label the container with its contents. Signup and view all the answers

What information should a master cleaning schedule contain?

What should be cleaned, when it was cleaned, who cleaned it, how it was cleaned. Signup and view all the answers

Study Notes

Food Contact Surfaces

Clean and sanitize after every use and between different types of food.
Required when switching from raw TCS (Time/Temperature Control for Safety) foods or if tasks are interrupted.

Three Compartment Sink Preparation

Ensure sinks and drainboards are clean and sanitized.
Pre-scrape, rinse, or soak items before washing.
Use detergent for washing.

Cleaning and Sanitizing Steps

Follow the sequence: wash, rinse, sanitize, and air dry items.

Storage of Clean Items

Store tableware, utensils, and equipment at least 6 inches off the floor.
Before storing, clean and sanitize drawers.
Glasses and cups should be stored upside down.
Keep items covered until use.

Factors Affecting Sanitizing Solutions

Concentration, water temperature, contact time, water hardness, and pH impact effectiveness.

High-Temperature Dishwashing

Use a maximum registering thermometer to measure the sanitizing rinse temperature.

Acceptable Sanitizing Method

Soak food contact surfaces in a chlorine solution for at least 7 seconds.

Cleaning Frequency for Constant Use Surfaces

Clean and sanitize every 4 hours if the surface is in constant use.

Testing Sanitizing Solution

Always test the solution with a sanitizer kit to ensure proper concentration.

Initial Steps for Dishwashing

Start by cleaning and sanitizing the sink and drainboards before washing dishes.

Chemical Storage Area

Good lighting is essential to ensure safety in the chemical storage area.

Storing Clean Flatware and Utensils

Store with handles facing up to maintain cleanliness and avoid contamination.

Cleaning and Sanitizing a Prep Table

Remove all food from the surface, then wash, rinse, sanitize, and allow to air dry.

Labeling Cleaners

Containers transferred from original to secondary containers must be labeled with contents.

Master Cleaning Schedule

Should include details on what needs to be cleaned, the date cleaned, who performed the cleaning, and the method used.

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Description

Test your knowledge on the essential practices of cleaning and sanitizing food contact surfaces as outlined in Chapter 12. This quiz covers important procedures like using a three compartment sink and maintaining hygiene after food preparation. Perfect for students and professionals in food safety.