Slicer and Refrigerator Cleaning Procedures

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Questions and Answers

What is the potential consequence of using an insufficient amount of sanitizer?

It can lead to excessive microbial growth.

It can cause food to taste bad.

It results in an inadequate reduction of harmful microorganisms. (correct)

It makes cleaning surfaces more difficult.

What is the ideal temperature range for chemical sanitizers to function effectively?

70 F to 130 F

32 F to 212 F

55 F to 120 F (correct)

45 F to 95 F

Which characteristic is NOT typically associated with ideal chemical sanitizers?

High corrosivity (correct)

Low toxicity

Wide range of activity

Rapidly destroys microorganisms

What advantage does heat sanitizing have over chemical sanitizing?

It can penetrate small cracks and crevices. Signup and view all the answers

How long must cleaned items be in contact with the sanitizer to ensure effective disinfection?

For the recommended length of time Signup and view all the answers

What should be done with old food before weekly shopping?

Remove and clean the storage area Signup and view all the answers

How often should you wash and disinfect your rubbish bin?

Once a week Signup and view all the answers

Why is it important to use separate chopping boards for meat and vegetables?

To reduce the spread of bacteria Signup and view all the answers

What is the recommended practice for cleaning surfaces in the kitchen?

Change the cloth daily and use different ones for surfaces and dishes Signup and view all the answers

What is the best immediate action after a spill on the kitchen floor?

Mop it right away Signup and view all the answers

How should dirty crockery and pans be handled?

Wash them with hot water and soap after use Signup and view all the answers

What is the safest way to handle messes likely to cause contamination?

Use a paper towel and dispose of it Signup and view all the answers

Which areas of the kitchen should be wiped periodically?

Doorknobs, handles, and light switches Signup and view all the answers

What is a key advantage of using chlorine as a chemical sanitizer?

It is highly effective on a wide variety of bacteria. Signup and view all the answers

What is a disadvantage of iodine as a chemical sanitizer?

Its effectiveness decreases with an increase in pH. Signup and view all the answers

Which sanitizer is described as non-toxic and odorless?

Quaternary Ammonium Compounds Signup and view all the answers

What happens to chlorine's effectiveness when the pH of the solution increases?

Effectiveness decreases. Signup and view all the answers

At what temperature should iodine not be used as a sanitizer?

At temperatures above 120 F. Signup and view all the answers

What is a disadvantage of using quaternary ammonium compounds?

They work poorly in hard water. Signup and view all the answers

Which chemical sanitizer deteriorates during storage and when exposed to light?

Chlorine Signup and view all the answers

How long is the contact time for quaternary ammonium compounds to be effective?

30 seconds Signup and view all the answers

What should you do immediately after using a slicer?

Clean it immediately Signup and view all the answers

How often should the inside shelves and trays of a refrigerator be washed?

At least twice a week Signup and view all the answers

For thermal sanitizing, what is the minimum temperature required for hot water in a three-compartment sink?

171 F (77 C) Signup and view all the answers

What is a requirement before sanitizing an item?

It must be washed properly Signup and view all the answers

Which of the following is not a method of thermal sanitizing?

Radiation Signup and view all the answers

Which chemical sanitizer is commonly used for sanitizing surfaces?

Chlorine Signup and view all the answers

How often should drains in a kitchen be flushed?

Daily Signup and view all the answers

Which of the following factors affects the effectiveness of chemical sanitizers?

Concentration Signup and view all the answers

What should be done first if you accidentally splash a cleaning agent in someone's eye?

Irrigate the eye with running water for at least 15 minutes. Signup and view all the answers

Which of the following is NOT a recommended safety measure when using cleaning agents?

Wearing loose and breathable clothing. Signup and view all the answers

Where should chemicals and cleaning agents be stored?

In a cool, well-lit, and well-ventilated room. Signup and view all the answers

What action should be taken regarding punctured aerosol cans?

They should be thrown away immediately. Signup and view all the answers

Which safety measure is essential when storing chemicals?

Clearly label all chemicals with their content and use. Signup and view all the answers

Study Notes

Cleaning Procedures for Kitchen Equipment

Conduct periodic cleaning in hard water areas to prevent mineral deposits.
Slicers require immediate cleaning after use, especially following slicing of vegetables and nuts.
Disassemble all parts of the slicers for thorough cleaning, including the washing of carriage slides.
After cleaning, dry and cover slicers and knives with an oil-damped cloth.
Clean the exterior with a cloth and ensure the table and pedestal beneath slicers are wiped down.
After cleaning, always replace the guard on the slicers.

Refrigerator Maintenance

Wipe up spills immediately to avoid contamination.
Clean inside shelves and trays bi-weekly using baking soda, followed by thorough rinsing and drying.
Flush refrigerator drains weekly to maintain hygiene.

Sink and Drain Care

Keep sink outlets screened to prevent debris entry.
Flush daily using a solution of strong soda (4 oz. to 2 gal. of water).
Regularly clean and replace the greased drain tray.
Use a force pump for slow drains and replace washers on leaking faucets promptly.

Importance of Sanitizing

Sanitizing methods include heat, radiation, and chemicals; heat and chemicals are more commonly used in restaurants.
Proper washing precedes effective sanitization, as residues can reduce chemical efficacy.
Key chemical sanitizers: chlorine, iodine, and quaternary ammonium.

Thermal Sanitizing

Involves hot water or steam; methods include steam, hot water, and hot air.
Minimum temperatures for sanitizing:
- Hot water: 171°F (77°C) for three-compartment sink.
- High-temperature dishwashers: 180°F (82°C) for final rinse.
- Single-temperature machines: 165°F (74°C).
Exposed items must remain at these temperatures for no less than 30 seconds.

Chemical Sanitizers

Effective chemical sanitizers:
- Chlorine: 50 ppm, effective but corrosive and deteriorates in light.
- Iodine: 12.5-25 ppm, forms brown color indicating strength, effective at specific pH levels.
- Quaternary Ammonium: 100-200 ppm, non-toxic and stable but may struggle with certain microorganisms.
Key factors for chemical sanitizers: concentration, temperature (optimal at 55°F to 120°F), and contact time.

Kitchen Hygiene Best Practices

Remove old food and clean shelves weekly, checking expiration dates on items.
Use lidded rubbish bins and empty them when odors arise.
Disinfect rubbish bins weekly to eliminate germs and foul odors.
Employ separate chopping boards for raw meat and vegetables to prevent cross-contamination.
Change dishcloths daily and utilize paper towels for high-risk messes.
Maintain clean kitchen floors by sweeping and mopping immediately after spills.
Wash dishes promptly with hot soapy water to prevent bacteria growth.
Regularly clean surfaces, including doorknobs and light switches, as these can harbor bacteria.
Uphold hand hygiene before food handling and after using the restroom.

Safety Measures When Using Cleaning Agents

Ensure proper ventilation in cleaning areas.
Wear protective clothing and suitable footwear (closed-toe, steel-toe recommended).
Use industrial-strength gloves and protective eyewear.

Chemical Storage and Security

Store chemicals away from food, ideally on lower shelves.
Ensure storage areas are well-ventilated, cool, and secured when not in use.
Keep chemicals clearly labeled with content and usage instructions.
Secure storage containers free of corrosion and moisture, and avoid mixing chemicals.

Emergency Protocol for Chemical Exposure

For chemical splashes in eyes, irrigate with running water for 15 minutes and seek medical attention.

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Description

This quiz covers essential cleaning procedures for slicers and refrigerators, particularly useful in hard water areas. Learn the importance of immediate cleaning after use, thorough cleaning methods, and maintaining kitchen hygiene by properly handling kitchen tools and appliances.