Food Safety Chapter 12 Flashcards

Study Notes

Cleaning and Sanitizing

Cleaning involves removing food and dirt; sanitizing reduces harmful pathogens to safe levels.
Surfaces must be cleaned and rinsed before sanitizing with hot water or chemical solutions.
Allow surfaces to air dry after sanitizing.
Food contact surfaces need cleaning and sanitizing after every use and when switching food types or interrupting tasks.
Items in constant use must be cleaned and sanitized every four hours.

Dishwashing Procedures

Tableware and utensils can be washed in dishwashers or by hand in a three-compartment sink; follow manufacturer instructions for dishwashers.
Ensure dishwashing machines are clean and fully operational; check wash and rinse temperatures and pressure daily.
Clean and sanitize three-compartment sinks and drain boards before use.
Rinse or scrape items before washing, then wash with detergent, rinse, and sanitize in hot water or chemical solution.
Air-dry cleaned and sanitized items to prevent contamination.

Chemical Safety

Clearly label all chemicals and keep Material Safety Data Sheets (MSDS) accessible to staff.
Create and monitor a master cleaning schedule to ensure cleaning tasks remain effective, adjusting procedures as necessary.

Best Practices for Food-Contact Surfaces

Clean and sanitize food-contact surfaces:
- After each use, when changing food types, after interruptions, and every four hours if in constant use.

Steps for Cleaning in Three-Compartment Sink

Rinse, scrape, or soak items first.
Wash items in the first sink using suitable cleaning tools; change water when dirty.
Rinse in the second sink, ensuring all food and detergent residues are removed.
Sanitize in the third sink, maintaining the appropriate temperature and sanitizer concentration; do not rinse after sanitizing.

Storage of Clean Items

Store clean and sanitized tableware, utensils, and equipment at least six inches above the floor to protect from dirt and moisture.
Clean and sanitize drawers and shelves before storage, and store glasses upside down.
Place flatware with handles up to avoid contact with food surfaces.
Regularly check and clean trays and carts used for transporting clean items.

Factors Affecting Sanitizer Efficiency

Efficiency of sanitizers is affected by concentration, water temperature, contact time, water hardness, and pH levels.

Thermometers for Monitoring Sanitizing Rinse

Select appropriate thermometers such as maximum registering thermometers for monitoring temperatures in dishwashing machines.

Description

This quiz covers essential concepts in food safety from Chapter 12, focusing on cleaning and sanitizing surfaces. It emphasizes the importance of removing food residues and pathogens to ensure safe food handling practices. Review definitions and procedures to reinforce your understanding.