Sanitizing Solution Strength: Test Strips Quiz & Flashcards

Study Notes

Cleaning and Sanitizing Processes

Cleaning involves removing dirt, debris, stains, and spills using hot water, detergent, and rinsing.
Sanitizing reduces the number of germs on cleaned surfaces using heat or chemicals.
A three-step process: First, surfaces must be cleaned and rinsed; then sanitized. Follow the steps: pre-scrape, wash, rinse, sanitize, and air dry.

Cleaning Methods

The 3-sink process:
- Sink 1: Wash dishes in detergent water (minimum 110°F).
- Sink 2: Rinse cleaned dishes under hot running water.
- Sink 3: Sanitize using chemical solutions (Chlorine: 50-100 ppm; Quaternary ammonium: 100-150 ppm) for at least 30 seconds at 75°F-120°F.
- Air dry items in a strainer; avoid using towels.
The 2-sink process:
- Sink 1: Similar to the first sink of the 3-sink process.
- Sink 2: Sanitize using either chemical sanitizer or immersion in water (minimum 171°F).
- Items should be air-dried.

Dishwasher Use

Load rinsed and scraped dishes properly for thorough cleaning.
High-temperature dishwashers sanitize using water at 180°F-194°F; excessive heat can bake food onto dishes.
Low-temperature dishwashers operate at 120°F, using chemicals for sanitization.
Always allow dishes to air-dry after use.

Equipment Cleaning

Clean and sanitize cutting boards, knives, and utensils after each use.
Rinse food processors and slicers with clean water and then sanitize.

Electric Equipment and Utensils

Always unplug equipment before cleaning.
Wash surfaces with soapy water, rinse, and use a bleach solution to sanitize.
Clean removable parts separately and allow them to air-dry before reassembly.

Sanitizing Solutions

Use test strips to measure sanitizing solution strength; a blue strip indicates 50-100 ppm concentration for bleach.
Ensure solutions are fresh and at the correct concentration to be effective.

Wiping Cloths

Use separate cloths for surfaces that come into contact with food and those that do not.
Store each type of cloth in its own sanitizing solution bucket and always use sanitized cloths for clean-up.

Spill Management

Warn individuals to avoid spilled areas and clean up using a mop with the correct solution.
Post warning signs while the area dries and wash hands after dealing with spills.

Chemical Storage

Always store cleaners and non-food items separately from foods, in designated shelves or cupboards.

Description

This quiz focuses on essential concepts of cleaning and sanitizing as outlined in Lesson 5 of the Food Handler's training. You will learn about proper techniques for removing dirt and reducing germs on surfaces, dishes, and equipment. Test your knowledge on the best practices for maintaining sanitary conditions in food handling.