ServSafe Chapter 12 Flashcards

Removes food and dirt from other surfaces.

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

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

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

<p>Detergents, degreasers, delimers, and abrasive cleaners.</p> Signup and view all the answers

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

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

<p>Detergents that contain a grease-dissolving agent.</p> Signup and view all the answers

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

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

<p>Reduces pathogens on a surface to safe levels.</p> Signup and view all the answers

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

<p>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.</p> Signup and view all the answers

<p>Chlorine, iodine, and quaternary ammonium compounds.</p> Signup and view all the answers

<p>Concentration, temperature, contact time, water hardness, and pH.</p> Signup and view all the answers

<p>The amount of sanitizer to water.</p> Signup and view all the answers

<p>Parts per million (ppm).</p> Signup and view all the answers

<p>The amount of minerals you find in water.</p> Signup and view all the answers

<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

<p>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.</p> Signup and view all the answers

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

<p>Machine and manual.</p> Signup and view all the answers

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

<p>180 degrees, or 165 degrees for stationary rack.</p> Signup and view all the answers

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

<p>-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.</p> Signup and view all the answers

<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

<p>At least 6 inches off the floor.</p> Signup and view all the answers

<p>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.</p> Signup and view all the answers

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

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

<p>-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.</p> Signup and view all the answers

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

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