Questions and Answers
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Maximum registering thermometer
What is the acceptable contact time when sanitizing food-contact surfaces?
Soak the item in a chlorine solution for 7 seconds
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours
What must food handlers do to make sure the sanitizing solution for use on food-contact surfaces has been made correctly?
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What should be George's first task when getting ready to wash dishes in a three-compartment sink?
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What feature is most important for a chemical storage area?
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How should flatware and utensils that have been cleaned and sanitized be stored?
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What is the correct way to clean and sanitize a prep table?
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What should Pete do after pouring cleaner from its original container into a smaller, working container?
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What information should a master cleaning schedule contain?
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What is the procedure for cleaning and sanitizing stationary equipment?
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What are five factors that affect a sanitizer's effectiveness?
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What is the process of cleaning and sanitizing a three-compartment sink?
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What are 4 instances when a food contact surface must be cleaned and sanitized?
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When storing cleaning tools, you should allow them to air dry overnight.
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Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items.
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Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
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Cleaning reduces the number of pathogens on a surface to safe levels.
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Surfaces must be sanitized before they are cleaned.
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Study Notes
Sanitizing and Cleaning Protocols
- A maximum registering thermometer measures sanitizing rinse temperature in high-temperature dishwashing machines.
- Acceptable contact time for sanitizing food-contact surfaces with chlorine solution is 7 seconds.
- Food-contact surfaces in constant use must be cleaned and sanitized every 4 hours.
Food Handler Responsibilities
- Food handlers should test the sanitizing solution using a sanitizer kit to ensure correct concentration.
- Before washing dishes in a three-compartment sink, the first task is to clean and sanitize sinks and drain boards.
Chemical and Equipment Storage
- Proper lighting is crucial in chemical storage areas to ensure safety.
- Store cleaned and sanitized flatware and utensils with handles facing up to maintain hygiene.
Surface Cleaning Techniques
- The correct procedure to clean and sanitize a prep table includes removing food, washing, rinsing, sanitizing, and then air-drying.
- When pouring cleaner into a smaller container, label the new container with its contents to avoid confusion.
Master Cleaning Schedule
- A master cleaning schedule must detail what needs to be cleaned, when it should be done, by whom, and the methods to be used.
Equipment Maintenance
- When cleaning and sanitizing stationary equipment, unplug the unit, remove parts, wash, rinse, and sanitize surfaces, ensuring contact with the sanitizer, and allow everything to air-dry before reassembling.
Factors Influencing Sanitizer Effectiveness
- Five key factors affecting sanitizer effectiveness include: concentration, temperature, contact time, water hardness, and pH.
Three-Compartment Sink Use
- Proper use involves rinsing, scraping, or soaking items before washing, cleaning in the first sink, rinsing in the second, and sanitizing in the third, followed by air-drying on clean surfaces.
Cleaning and Sanitizing Frequency
- Food contact surfaces must be cleaned and sanitized when: after use, before switching food types, during task interruptions, or every 4 hours if in constant use.
Drying and Safety Practices
- Allow cleaning tools to air dry overnight to prevent bacteria growth.
- Soaking items for 30 seconds in water at or above 171°F is an acceptable sanitizing method.
Myths and Clarifications
- Utensils from a three-compartment sink should not be dried with towels; air-drying is required.
- Cleaning removes dirt; sanitizing is necessary for reducing pathogens to safe levels.
- Surfaces must be washed and rinsed before sanitizing; they should not be sanitized prior to cleaning.
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Description
Test your knowledge with these flashcards on Chapter 10 of Serve Safe. Focus on important concepts such as sanitizing rinse temperatures and proper cleaning protocols for food-contact surfaces. Perfect for anyone preparing for food safety certifications.
