ServSafe Chapter 12 Quiz and Flashcards on Chemicals

Questions and Answers

What does cleaning do?

Removes food and dirt from other surfaces.

What are the factors that affect the cleaning process?

Type and condition of the dirt, 2) Water hardness, 3) Water temperature, 4) Surface, 5) Agitation or pressure, 6) Length of treatment.

What are cleaners?

Chemicals that remove food, dirt, rust, stains, minerals, or other deposits.

What guidelines should you use when using cleaners?

Follow manufacturers' instructions carefully, and do not use one type of cleaner in place of another. Signup and view all the answers

What are the 4 categories of cleaners?

Detergents, degreasers, delimers, and abrasive cleaners. Signup and view all the answers

What are surfactants?

Surface acting agents that reduce surface tension between the dirt and surface being cleaned. Signup and view all the answers

What do you use detergents for?

Removing fresh dirt from floors, walls, ceilings, and prep surfaces. Signup and view all the answers

What are degreasers?

Detergents that contain a grease-dissolving agent. Signup and view all the answers

What are delimers used for?

Mineral deposits and other dirt that other cleaners can't dissolve. Signup and view all the answers

What are abrasive cleaners?

Cleaners that contain a scouring agent that helps scrub hard-to-remove dirt. Signup and view all the answers

What does sanitizing do?

Reduces pathogens on a surface to safe levels. Signup and view all the answers

What is the heat sanitizing method?

Water must be at least 171 degrees, and the item must be soaked for at least 30 seconds. Signup and view all the answers

What is the chemical sanitizing method?

Tableware, utensils, and equipment must be sanitized by soaking them in a chemical sanitizing solution, or you can rinse, swab, or spray them with sanitizing solution. Signup and view all the answers

What are three common types of sanitizers?

Chlorine, iodine, and quaternary ammonium compounds. Signup and view all the answers

What factors influence the effectiveness of chemical sanitizers?

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

What does concentration mean when referring to chemical sanitizers?

The amount of sanitizer to water. Signup and view all the answers

What is concentration (of sanitizers) measured in?

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

What is water hardness?

The amount of minerals you find in water. Signup and view all the answers

What are the 5 steps of cleaning and sanitizing?

<ol> <li>Scrape or remove 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 do you need to clean and sanitize food-contact surfaces?

After they are used, before you start working with a different food, any time you're interrupted during a task and items may have been contaminated, and after 4 hours if in constant use. Signup and view all the answers

How do you clean and sanitize stationary equipment?

-Unplug, -Take removable parts off equipment, -Scrape or remove food from the equipment, -Wash the surfaces, -Rinse the equipment surfaces, -Allow to air-dry. Signup and view all the answers

What are two types of dishwashing?

Machine and manual. Signup and view all the answers

What does your effectiveness of your dishwashing program depend on?

Layout, sufficient water supply, separate area for cleaning pots and pans, devices that indicate water pressure and temp, and staff trained to operate. Signup and view all the answers

What must the temp of the final sanitizing rinse?

180 degrees, or 165 degrees for stationary rack. Signup and view all the answers

What guidelines should you follow for operating dishwashing machines?

Preparation (scrape, rinse, soak items), loading (use correct racks), air-dry, monitor. Signup and view all the answers

What are the procedures for setting up a three-compartment sink for manual dishwashing?

-Clean and sanitize each sink and drain board, -Fill first sink with detergent and water at 110 degrees, -Fill second sink with clean water, -Fill third sink with water and sanitizer to correct concentration, -Provide clock with a second hand. Signup and view all the answers

What are the 5 steps for using a three-compartment sink?

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

How must tableware and utensils be stored?

At least 6 inches off the floor. Signup and view all the answers

What should you think about when developing a plan for cleaning up vomit and diarrhea?

How you will contain liquid and airborne substances, how you will clean, sanitize and disinfect, when to throw food away that may have been contaminated, what equipment is needed to clean up these substances, when you must wear protective equipment, how staff will be notified, how to segregate contaminated area, when staff must be restricted from area, how sick customers will be removed, how the cleaning plan will be implemented. Signup and view all the answers

How should storage areas for cleaning tools and supplies have?

Good lighting, hooks for mops, brooms, and other cleaning tools, utility sink, floor drain. Signup and view all the answers

What should you consider when storing cleaning tools?

-Air-dry towels overnight, -Hang mops, brooms, and brushes, -Clean and rinse buckets. Signup and view all the answers

What should a Material Safety Data Sheet contain?

-Safe use and handling, -Physical health, fire, and reactivity hazards, -Precautions, -Protective equipment to wear when using, -First-aid info, -Manufacturers name, address, number, -Prep date of MSDS, -Hazardous ingredients. Signup and view all the answers

What do you need to consider when developing a cleaning program?

-Identify cleaning needs, -Create a master cleaning schedule, -Choosing cleaning materials, -Implement the cleaning program. Signup and view all the answers

What should a master cleaning schedule include?

-What should be cleaned, -Who should clean it, -When it should be cleaned. Signup and view all the answers

Study Notes

Cleaning and Sanitizing

Cleaning removes food and dirt from surfaces to maintain hygiene.
Factors affecting the cleaning process include dirt type, water hardness, temperature, surface type, agitation, and treatment duration.

Cleaners

Cleaners are chemicals that eliminate food, dirt, rust, stains, and other deposits.
Categories of cleaners include detergents, degreasers, delimers, and abrasive cleaners.

Specific Cleaners

Surfactants are agents that lower surface tension, enhancing cleaning efficacy.
Detergents are primarily used for removing fresh dirt from surfaces.
Degreasers contain agents that dissolve grease effectively.
Delimers target mineral deposits and residues that other cleaners cannot dissolve.
Abrasive cleaners include scouring agents for scrubbing tough dirt.

Sanitizing

Sanitizing reduces pathogens on surfaces to safe levels.
The heat sanitizing method involves soaking items in water at least 171°F for a minimum of 30 seconds.
Chemical sanitizing involves soaking items in a sanitizing solution or applying it through rinsing, swabbing, or spraying.

Types of Sanitizers

Common sanitizers include chlorine, iodine, and quaternary ammonium compounds.
Factors influencing sanitizer effectiveness comprise concentration, temperature, contact time, water hardness, and pH.
Concentration refers to the ratio of sanitizer to water, measured in parts per million (ppm).

Cleaning Procedures

Water hardness refers to the mineral content in water, affecting cleaning efficiency.
The cleaning and sanitizing process involves five steps: scrape/remove food, wash, rinse, sanitize, and allow air-drying.
Food-contact surfaces require cleaning and sanitizing under specific conditions, such as after use, before switching food types, or after 4 hours of continuous use.

Equipment Cleaning

Cleaning stationary equipment involves unplugging, removing parts, scraping food, washing, rinsing, and air-drying surfaces.
Dishwashing methods include machine and manual approaches.

Dishwashing Guidelines

Effective dishwashing programs depend on layout, water supply, cleaning areas, pressure/temp indicators, and trained staff.
Final sanitizing rinse temperatures must reach at least 180°F (or 165°F for stationary racks).

Three-Compartment Sink Procedures

A three-compartment sink setup requires filling sinks with detergent/water, clean water, and sanitizer.
Using the three-compartment sink involves rinsing, washing, rinsing, sanitizing, and air-drying items.

Storage and Safety

Tableware and utensils must be stored at least 6 inches off the floor to avoid contamination.
Cleaning tool and supply storage should include good lighting, hooks for tools, a utility sink, and a floor drain.

Cleaning Tool Storage

Considerations for storing cleaning tools include air-drying towels, hanging tools, and cleaning buckets.
Material Safety Data Sheets (MSDS) detail safe handling, hazards, precautions, protective equipment, first-aid info, manufacturer details, preparation date, and hazardous ingredients.

Cleaning Program Development

Key components for a cleaning program include identifying needs, creating a master schedule, selecting materials, and implementing actions.
A master cleaning schedule should specify what, who, and when items should be cleaned.

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Description

Test your knowledge on cleaning and sanitation with these flashcards from ServSafe Chapter 12. Explore the factors affecting cleaning processes and understand the definition of various cleaning agents. Perfect for those preparing for food safety certification.

ServSafe Chapter 12 Flashcards