Podcast
Questions and Answers
What must operations have to effectively clean up vomit and diarrhea?
What must operations have to effectively clean up vomit and diarrhea?
- Written procedures (correct)
- Monthly health inspections
- Designated employees
- Specialized cleaning permits
A food handler needs to clean a range hood. Which cleaner should they use?
A food handler needs to clean a range hood. Which cleaner should they use?
- Detergent
- Delimer
- Degreaser (correct)
- Abrasive cleaner
Which cleaner should be used for removing the water scale in a steam table?
Which cleaner should be used for removing the water scale in a steam table?
- Delimer (correct)
- Detergent
- Degreaser
- Abrasive cleaner
A dishwasher needs to remove baked-on food from a pan. Which cleaner should they use?
A dishwasher needs to remove baked-on food from a pan. Which cleaner should they use?
A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?
A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?
What is the definition of sanitizing?
What is the definition of sanitizing?
What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?
What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?
Which factor impacts the effectiveness of chemical sanitizers?
Which factor impacts the effectiveness of chemical sanitizers?
Surfaces can be sanitized using chemicals or
Surfaces can be sanitized using chemicals or
What is the minimum temperature that water must be to sanitize surfaces?
What is the minimum temperature that water must be to sanitize surfaces?
The three most common types of chemical sanitizers are chlorine, iodine, and
The three most common types of chemical sanitizers are chlorine, iodine, and
What can reduce the effectiveness of a chemical sanitizer?
What can reduce the effectiveness of a chemical sanitizer?
What is the contact time for chlorine sanitizer at 50-99 ppm?
What is the contact time for chlorine sanitizer at 50-99 ppm?
What is the contact time for iodine sanitizer at 12.5-25 ppm?
What is the contact time for iodine sanitizer at 12.5-25 ppm?
Which item requires sanitizing?
Which item requires sanitizing?
Which surfaces must be both cleaned and sanitized?
Which surfaces must be both cleaned and sanitized?
When should a food-contact surface be cleaned and sanitized?
When should a food-contact surface be cleaned and sanitized?
What is the correct way to clean and sanitize a prep table?
What is the correct way to clean and sanitize a prep table?
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
How often must dishwashing machines be checked for cleanliness?
How often must dishwashing machines be checked for cleanliness?
What must be done before washing items in a dishwashing machine?
What must be done before washing items in a dishwashing machine?
What is the first task when preparing to wash dishes in a three-compartment sink?
What is the first task when preparing to wash dishes in a three-compartment sink?
The first step in cleaning and sanitizing items in a three-compartment sink is
The first step in cleaning and sanitizing items in a three-compartment sink is
What should the water temperature be in the detergent compartment of a three-compartment sink?
What should the water temperature be in the detergent compartment of a three-compartment sink?
When should the sanitizer solution be changed in a three-compartment sink?
When should the sanitizer solution be changed in a three-compartment sink?
Why is it important to clean nonfood contact surfaces regularly?
Why is it important to clean nonfood contact surfaces regularly?
What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?
What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?
How should glassware be stored after it has been cleaned and sanitized?
How should glassware be stored after it has been cleaned and sanitized?
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
How should chemicals be stored?
How should chemicals be stored?
Which feature is most important for a chemical storage area?
Which feature is most important for a chemical storage area?
What is the correct way to store mops in between uses?
What is the correct way to store mops in between uses?
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
What step must managers take after creating a master cleaning schedule and training staff on how to use it?
What step must managers take after creating a master cleaning schedule and training staff on how to use it?
What is the first step to developing an effective cleaning program?
What is the first step to developing an effective cleaning program?
When must chemical sanitizers be available?
When must chemical sanitizers be available?
Flashcards
Vomit and diarrhea cleanup
Vomit and diarrhea cleanup
Written procedures that detail how to contain and clean up vomit and diarrhea to minimize contamination and exposure.
Degreaser
Degreaser
Used to dissolve grease, oil, and burned-on food, ideal for range hoods.
Delimer
Delimer
Used to remove mineral deposits, effective for removing water scale in equipment like steam tables.
Sanitizing
Sanitizing
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Checking sanitizer strength
Checking sanitizer strength
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Methods of Sanitizing
Methods of Sanitizing
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Minimum hot water sanitizing temp
Minimum hot water sanitizing temp
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Reduces sanitizer effectiveness
Reduces sanitizer effectiveness
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Cleaned and Sanitized Surfaces
Cleaned and Sanitized Surfaces
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Prep Table Sanitizing Order
Prep Table Sanitizing Order
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Study Notes
- Operations need written procedures to effectively clean up vomit and diarrhea.
- Food handlers should use a degreaser to clean a range hood.
- A delimer should be used for removing water scale in a steam table.
- A dishwasher should use an abrasive cleaner to remove baked-on food from a pan.
- A food handler should use a detergent to remove a fresh layer of dirt from the wall.
- Sanitizing reduces pathogens on a surface to safe levels.
- Use a test kit to check the sanitizer's concentration when mixing it to ensure the chemical sanitizer being used on a food prep surface is at the correct strength.
- Concentration impacts the effectiveness of chemical sanitizers.
- Surfaces can be sanitized using chemicals or heat.
- The minimum temperature that water must be to sanitize surfaces is 171°F (77°C).
- The three most common types of chemical sanitizers are chlorine, iodine, and quats.
- Leftover detergent can reduce the effectiveness of a chemical sanitizer.
- The contact time for chlorine sanitizer at 50-99 ppm is at least 7 seconds.
- The contact time for iodine sanitizer at 12.5-25 ppm is at least 30 seconds.
- Knives requires sanitizing.
- Cutting boards must be both cleaned and sanitized.
- If a food-contact surface is in constant use, it should be cleaned and sanitized at least every 4 hours.
- In a heat-sanitizing dishwashing machine, the minimum temperature for the final rinse is 180°F (82°C).
- Dishwashing machines must be checked for cleanliness once per day.
- Items must be rinsed, scraped, or soaked before washing items in a dishwashing machine.
- Items must be air-dried after washing items in a dishwashing machine.
- The first task when preparing to wash dishes in a three-compartment sink is to remove leftover food from the dishes.
- The first step in cleaning and sanitizing items in a three-compartment sink is rinsing, scraping, or soaking items.
- The water temperature should be 110°F (43°C) in the detergent compartment of a three-compartment sink.
- The sanitizer solution should be changed in a three-compartment sink when the concentration drops.
- It is important to clean nonfood contact surfaces regularly because it prevents pests.
- The minimum distance that clean utensils, tableware, and equipment must be stored from the floor is 6 inches (15 centimeters).
- Glassware should be stored upside down after it has been cleaned and sanitized.
- When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the common name of the chemical.
- Chemicals should be stored away from prep areas.
- Good lighting is the most important feature for a chemical storage area.
- The correct way to store mops in between uses is hanging on a hook.
- A buser must label the working container with its contents when some cleaner is poured from its original container into a smaller working container.
- Managers must monitor the cleaning program after creating a master cleaning schedule and training staff on how to use it.
- The first step to developing an effective cleaning program is to identify cleaning needs in the operation.
- Chemical sanitizers must be available during all hours of operation.
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