Cleaning and Sanitizing Utensils Quiz

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Questions and Answers

What is the recommended method for cleaning and sanitising handheld equipment?

Soaking in a chlorine bleach solution

Wiping with a wet towel

Leaving to air dry without rinsing

Running through a dishwasher cycle (correct)

Why are dirty and moist cloths a significant source of contamination in the kitchen?

They absorb contaminants

They promote bacterial growth (correct)

They have no impact on contamination

They prevent bacterial growth

What is a recommended practice to minimize contamination from cloths and towels in the kitchen?

Soak in oil instead of water

Reuse the same cloth multiple times

Leave cloths in a damp pile

Use disposable paper towels (correct)

How can one create a bleach based sanitiser for kitchen use?

Diluting bleach with the appropriate amount of chlorine cleaner Signup and view all the answers

Why is it important to always ensure an ample supply of clean cloths or towels in a kitchen?

To prevent cross-contamination Signup and view all the answers

What concentration of chlorine is recommended for most kitchen sanitising needs?

$100$ ppm Signup and view all the answers

What is the minimum temperature required to effectively kill most microorganisms during sanitization?

$75^\circ\mathrm{C}$ Signup and view all the answers

When using chemical sanitizers, which factor should NOT be considered?

Cost of the chemical Signup and view all the answers

What is the recommended practice for cleaning and sanitizing food preparation surfaces and equipment?

Clean with hot soapy water, then sanitize with a commercial sanitizing spray Signup and view all the answers

Which statement about using dishwashers for sanitization is true?

A commercial dishwasher typically rinses at $75^\circ\mathrm{C}$ for 60-90 seconds Signup and view all the answers

What is the recommended practice when using cleaning chemicals in the workplace?

Never mix different types of chemicals as dangers may occur Signup and view all the answers

Which statement best describes sanitizers?

Sanitizers are agents designed to kill or control the growth of microorganisms Signup and view all the answers

Which of the following conditions requires a food handler to be excluded from work?

Acute hepatitis, until laboratory tests confirm it is not Hepatitis A or E Signup and view all the answers

If you are scheduled to work as a food handler and experience vomiting and diarrhea overnight, what should you do?

Stay home and contact your supervisor to inform them of your condition Signup and view all the answers

What is the primary purpose of cleaning in a food preparation environment?

To remove visible dirt, dust, and food scraps Signup and view all the answers

What is the purpose of sanitizing in a food preparation environment?

To kill and control the growth of microorganisms Signup and view all the answers

What is the primary function of detergents in a food preparation environment?

To lift and remove food, grease, and dirt from surfaces Signup and view all the answers

Which of the following statements about cleaning and sanitizing is true?

Sanitizing is necessary after cleaning to reduce microorganisms Signup and view all the answers

Study Notes

Cleaning and Sanitizing Equipment

Handheld equipment like chopping boards, spoons, and pots should be rinsed to remove major food scraps, then run through a dishwasher cycle, and allowed to air dry.

Hygiene in the Workplace

Dirty and moist cloths and towels can be a large source of contamination in the kitchen, as they can become a breeding ground for bacteria.
To prevent this, always ensure a supply of clean cloths or towels, use disposable paper towels when necessary, and soak cloths in a chlorine bleach solution to sanitize them.

Sanitizers

Sanitizers are agents designed to kill or control the growth of microorganisms.
Heat over 75°C can kill most microorganisms, with shorter contact time needed for hotter temperatures.
Chemical sanitizers require consideration of concentration, contact time, method of application, and cleanliness of surface.
Never mix different types of chemicals, and ensure adequate training before using them in the kitchen or workplace.

Cleaning Surfaces

All food preparation surfaces and equipment should be cleaned and sanitized after each use.
A commercial-grade sanitizing spray can be used to spray and wipe down surfaces like bench tops and stainless steel surfaces.
Hot soapy water and a clean cloth can be used to clean most surfaces, followed by a sanitizing spray to kill any remaining bacteria.

Dishwasher Use

A normal commercial-grade dishwasher runs with a cycle of 60 to 90 seconds and rinses at about 75°C.

Personal Hygiene

Food handlers should exclude themselves from work if they are sick with vomiting and diarrhea until they have received medical clearance.
In such cases, the person should contact their supervisor or HR department to report their absence and explain their situation.

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Description

Test your knowledge on cleaning and sanitizing utensils by understanding the correct concentration for detergents and the use of heat or chemicals to kill microorganisms. Explore factors to consider when using chemicals for sanitization.