Podcast
Questions and Answers
What is the recommended method for cleaning and sanitising handheld equipment?
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?
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?
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?
How can one create a bleach based sanitiser for kitchen use?
Why is it important to always ensure an ample supply of clean cloths or towels in a kitchen?
Why is it important to always ensure an ample supply of clean cloths or towels in a kitchen?
What concentration of chlorine is recommended for most kitchen sanitising needs?
What concentration of chlorine is recommended for most kitchen sanitising needs?
What is the minimum temperature required to effectively kill most microorganisms during sanitization?
What is the minimum temperature required to effectively kill most microorganisms during sanitization?
When using chemical sanitizers, which factor should NOT be considered?
When using chemical sanitizers, which factor should NOT be considered?
What is the recommended practice for cleaning and sanitizing food preparation surfaces and equipment?
What is the recommended practice for cleaning and sanitizing food preparation surfaces and equipment?
Which statement about using dishwashers for sanitization is true?
Which statement about using dishwashers for sanitization is true?
What is the recommended practice when using cleaning chemicals in the workplace?
What is the recommended practice when using cleaning chemicals in the workplace?
Which statement best describes sanitizers?
Which statement best describes sanitizers?
Which of the following conditions requires a food handler to be excluded from work?
Which of the following conditions requires a food handler to be excluded from work?
If you are scheduled to work as a food handler and experience vomiting and diarrhea overnight, what should you do?
If you are scheduled to work as a food handler and experience vomiting and diarrhea overnight, what should you do?
What is the primary purpose of cleaning in a food preparation environment?
What is the primary purpose of cleaning in a food preparation environment?
What is the purpose of sanitizing in a food preparation environment?
What is the purpose of sanitizing in a food preparation environment?
What is the primary function of detergents in a food preparation environment?
What is the primary function of detergents in a food preparation environment?
Which of the following statements about cleaning and sanitizing is true?
Which of the following statements about cleaning and sanitizing is true?
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.
