Questions and Answers
Match the definitions with their respective terms.
Cleaning = Removes food and dirt from a surface Sanitizing = Reduces the number of harmful pathogens on a surface to safe levels
When should food-contact surfaces be cleaned and sanitized?
After they are used, before using a different type of food, anytime tasks are interrupted, or every four hours if in constant use.
What is the difference between cleaning and sanitizing?
Cleaning removes food and dirt, while sanitizing reduces pathogens to safe levels.
What are the steps to clean and sanitize items in a three-compartment sink?
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How should clean and sanitized tableware, utensils, and equipment be stored?
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What factors affect the efficiency of a sanitizer?
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Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
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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.
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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.
