ServSafe Chapter 10 Flashcards

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Questions and Answers

Define Cleaning.

Removes food and other dirt from surfaces.

Define Sanitizing.

Reduces pathogens on a surface to safe levels.

Cleaners must be what?

Stable, noncorrosive, and safe to use.

Can cleaners be dangerous?

True Signup and view all the answers

Food-contact surfaces MUST be SANITIZED after they have been what?

Cleaned and rinsed. Signup and view all the answers

How can food-contact surfaces be sanitized?

By using heat or chemicals. Signup and view all the answers

How do you sanitize by the heat method?

By soaking them in hot water at 171°F for 30 seconds. Signup and view all the answers

What are the two ways to heat sanitize?

Soaking method or high temperature dishwasher. Signup and view all the answers

How can you sanitize tableware, utensils, and equipment with chemicals?

By soaking them or rinse, swab, or spray them with the sanitizing solution. Signup and view all the answers

What are the 3 common types of chemical sanitizer?

Chlorine, iodine, and quarternary ammonium compounds (quats). Signup and view all the answers

Who governs or regulates chemical sanitizers?

State and Federal Environmental Agencies (EPA). Signup and view all the answers

What factors influence the effectiveness of chemical sanitizers?

Concentration, contact time, pH, temperature, water hardness. Signup and view all the answers

What does sanitizer concentration mean?

Sanitizer solution is a mix of chemical sanitizer and water. Signup and view all the answers

How is sanitizer concentration measured?

Parts per million (ppm). Signup and view all the answers

What do you use to measure sanitizer concentration?

By using a test kit. Signup and view all the answers

What temperature should water be for sanitizing solution?

Follow manufacturers' recommendations. Signup and view all the answers

What is water hardness?

Water hardness is the amount of minerals in your water. Signup and view all the answers

How do you find out what your water hardness is?

From your municipality. Signup and view all the answers

Due to water hardness, how do you know the amount of sanitizer to use?

As per manufacturer's recommendation, ask your supplier. Signup and view all the answers

How do you find out what your water pH is?

From your municipality. Signup and view all the answers

Due to water pH, how do you know the amount of sanitizer to use?

Ask your supplier. Signup and view all the answers

What is the water temperature for chlorine when water pH is ≤10?

≥100°F (38°C) Signup and view all the answers

What is the water temperature for chlorine when water pH is ≤8?

≥68°F (24°C) Signup and view all the answers

What is the sanitizer concentration for chlorine for either ≤8 or ≤10 water pH?

50-99 ppm. Signup and view all the answers

What is the sanitizer contact-time for chlorine for either ≤8 or ≤10 water pH?

≥7 seconds. Signup and view all the answers

What is the water temperature for iodine?

68°F (20°C) Signup and view all the answers

What is the water pH for iodine?

≤5 or as per manufacturers' recommendations. Signup and view all the answers

What should sanitizer concentration be for iodine?

12.5-25 ppm. Signup and view all the answers

What is the sanitizer contact-time for iodine?

≥30 seconds. Signup and view all the answers

What is the water temperature for quats?

75°F (24°C) Signup and view all the answers

What is the water pH for quats?

As per manufacturers' recommendations. Signup and view all the answers

What should sanitizer concentration with hard water be for quats?

≤500 ppm or as per manufacturers' recommendations. Signup and view all the answers

What should sanitizer concentration be for quats?

As per manufacturers' recommendations. Signup and view all the answers

What is the sanitizer contact-time for quats?

≥30 seconds. Signup and view all the answers

What must be cleaned and rinsed in any establishment?

All surfaces. Signup and view all the answers

All surfaces that touch food must be what?

Cleaned and sanitized. Signup and view all the answers

How do you clean and sanitize a surface?

<ol> <li>Scrape or remove all food bits from the surface. 2. Wash the surface. 3. Rinse the surface. 4. Sanitize the surface. 5. Allow the surface to air-dry.</li> </ol> Signup and view all the answers

When to clean all food-contact surfaces?

Before food handlers start working with different types of food. During anytime that food handlers are interrupted. After they are used - every 4 hours of constant use. Signup and view all the answers

What are the steps for cleaning and sanitizing stationary equipment?

<ol> <li>Unplug the equipment. 2. Take removable parts off equipment. 3. Scrape or remove food from all equipment surfaces. 4. Wash the equipment surfaces. 5. Rinse the equipment surfaces. 6. Sanitize the equipment surfaces. 7. Allow all surfaces to air-dry. 8. Put the unit back together.</li> </ol> Signup and view all the answers

How often should Clean-In-Place equipment (like a soft-serve yogurt machine) be cleaned?

Must be cleaned and sanitized every day unless otherwise indicated by the manufacturer. Also check with local regulatory authority. Signup and view all the answers

Dish washing machines sanitize by using either?

Either hot water or chemical. Signup and view all the answers

What temperature must a high-temperature machine's final sanitizing rinse be?

180°F (82°C) Signup and view all the answers

What temperature must a high-temperature machine that has a stationary rack, single temperature be?

At least 165°F (74°C) Signup and view all the answers

Chemical-sanitizing machines should follow what guidelines?

Follow manufacturers' guidelines. Signup and view all the answers

What are recommended guidelines for dish washing machines?

<ol> <li>Keep the machine clean. 2. Prepare items for cleaning. 3. Load dish racks properly. 4. Air-dry items. 5. Monitoring.</li> </ol> Signup and view all the answers

What is the purpose of a three-compartment sink?

To clean and sanitize large items. Signup and view all the answers

How do you set up a three-compartment sink?

<ol> <li>Wash and sanitize each sink and drain board. 2. Fill the first sink with detergent and water at least 110°F (43°C). Follow manufacturers' recommendations. 3. Second sink fill with clean water for dipped method or leave empty for spray method. 4. Fill the third sink with water and sanitizer to the correct concentration. 5. Provide a clock with a second hand to show how long items have been in the sanitizer.</li> </ol> Signup and view all the answers

How to clean and sanitize in a three-compartment sink?

<ol> <li>Rinse, scrape, or soak items before washing. 2. Wash items in the first sink. 3. Rinse items in the second sink. 4. Sanitize the items in the third sink. 5. Air-dry items on a clean and sanitized surface.</li> </ol> Signup and view all the answers

How far off the floor do you store clean and sanitized tableware and utensils?

At least 6 inches (15 centimeters) off the floor. Signup and view all the answers

The storage surface for tableware and utensils should be what?

Cleaned and sanitized drawers and shelves. Signup and view all the answers

What kind of pathogen can be transferred if staff mishandles glasses and flatware?

Norovirus. Signup and view all the answers

How should food-service chemicals be stored?

In their original container away from food and prep area. Signup and view all the answers

If chemicals are transferred to a new container, they must have what?

A label on it that has the common name of the chemical. Signup and view all the answers

What is the proper way to dispose of chemicals?

Follow the instructions on the label and any requirements from your local regulatory authority. Signup and view all the answers

Who requires chemical manufacturers and suppliers to provide MSDS for each hazardous chemical?

Occupational Safety and Health Administration (OSHA). Signup and view all the answers

What are MSDS?

Material Safety Data Sheets. Signup and view all the answers

What information is found on a MSDS?

Safe use and handling, physical, health, fire, and reactivity hazard, precautions, appropriate PPE to wear when using chemical, first-aid information and steps to take in an emergency, manufacturer's name, address, and phone number, preparation date of MSDS, hazardous ingredients and identity information. Signup and view all the answers

What is PPE?

Personal Protective Equipment. Signup and view all the answers

When developing an effective cleaning program you must focus on three things, what are they?

<ol> <li>Creating a master cleaning schedule. 2. Training your staff to follow it. 3. Monitoring the program to make sure it works.</li> </ol> Signup and view all the answers

A master cleaning schedule should have what information on it?

What should be cleaned, who should clean it, when it should be cleaned, how it should be cleaned. Signup and view all the answers

What is required for measuring the sanitation rinse temperature in a high-temperature dish washing machine?

Maximum registering thermometer. Signup and view all the answers

What is sanitizing?

Reducing pathogens to safe levels. Signup and view all the answers

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours. Signup and view all the answers

What must food handlers do to make sure sanitizing solutions for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit. Signup and view all the answers

What should be done when throwing away chemicals?

Follow label instructions and regulatory authority requirements. Signup and view all the answers

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up. Signup and view all the answers

What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, and air-dry. Signup and view all the answers

What is the first step of cleaning and sanitizing stationary equipment?

Unplug the unit. Signup and view all the answers

What temperature should the water be for manual dish washing?

Must be at least 110°F (43°C). Signup and view all the answers

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

Occupational Safety and Health Administration. Signup and view all the answers

What must staff members do when transferring chemicals to a new container?

Label the container. Signup and view all the answers

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

At least 180°F (82°C). Signup and view all the answers

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

Use a test kit to check the sanitizer's concentration when mixing it. Signup and view all the answers

Study Notes

Definitions

Cleaning involves removing food and dirt from surfaces.
Sanitizing reduces pathogens on surfaces to safe levels.

Cleaners and Safety

Cleaners must be stable, non-corrosive, and safe for use.
Incorrect use of cleaners can lead to dangerous outcomes.

Sanitizing Requirements

Food-contact surfaces must be sanitized after they are cleaned and rinsed.
Sanitization can be done using heat or chemical methods.

Heat Sanitization

The heat method involves soaking surfaces in hot water at 171°F for at least 30 seconds.
Methods for heat sanitizing include soaking or using a high-temperature dishwasher.

Chemical Sanitization

Tableware, utensils, and equipment can be sanitized by soaking or spraying with sanitizing solutions.
Common types of chemical sanitizers include chlorine, iodine, and quaternary ammonium compounds (quats).
Regulatory oversight for chemical sanitizers is provided by state and federal environmental agencies (EPA).

Factors Affecting Chemical Sanitization

Effectiveness depends on concentration, contact time, pH, temperature, and water hardness.
Concentration of sanitizer is a mixture of the chemical and water, measured in parts per million (ppm).

Water Requirements for Sanitization

Water temperature for sanitizing solutions should align with manufacturer recommendations.
Water hardness refers to the mineral content in water, affecting sanitizer effectiveness.

Sanitizer Specifics

Chlorine sanitizing requires a minimum temperature of ≥100°F when pH is ≤10, and ≥68°F when pH is ≤8, with a concentration of 50-99 ppm and a contact time of ≥7 seconds.
Iodine should be used at a temperature of 68°F with a pH of ≤5, having a concentration of 12.5-25 ppm and a contact time of ≥30 seconds.
Quaternary ammonium compounds (quats) require 75°F water with a concentration as per manufacturer recommendations and a contact time of ≥30 seconds.

Cleaning Procedures

All surfaces must be cleaned and rinsed consistently, especially food-contact surfaces.
Cleaning and sanitizing of surfaces includes scraping, washing, rinsing, sanitizing, and air-drying.
Regular cleaning is necessary before, during, and after the use of different food types, or every 4 hours for constant use.

Equipment Cleaning Steps

Cleaning stationary equipment involves unplugging, removing parts, scraping food residue, washing, rinsing, sanitizing, and air-drying.
Clean-in-place equipment must be cleaned daily unless specified otherwise by the manufacturer.

Dishwashing Methods

Dishwashing machines sanitize through hot water or chemicals.
Final sanitizing rinse temperature must be at least 180°F for high-temperature machines.

Three-Compartment Sink Setup

Set up requires washing, rinsing, and sanitizing with specific temperature controls and proper surfaces.

Safe Storage Practices

Clean and sanitized items must be stored at least 6 inches off the ground.
Utensils should be stored with handles facing up to prevent contamination.

Chemical Storage and Handling

Food-service chemicals must be kept in original containers, away from food preparation areas.
Any chemical transfer to a new container requires proper labeling.

Regulatory Compliance

The Occupational Safety and Health Administration (OSHA) mandates the provision of Material Safety Data Sheets (MSDS) for hazardous chemicals, including safety and handling information.

Personal Protective Equipment (PPE)

Use of PPE is necessary when handling chemicals to ensure safety during cleaning processes.

Cleaning Program Essentials

An effective cleaning program includes a master cleaning schedule, staff training, and ongoing monitoring for compliance and effectiveness.

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Description

Test your knowledge on cleaning and sanitizing with these flashcards from ServSafe Chapter 10. Learn the definitions of key terms and concepts that are essential for safe food handling. Perfect for anyone preparing for the ServSafe certification exam.