Stages of Cleaning Process Quiz

The basic premise with cleaning is that we start from the ______ and work our way down.

The reason we drip dry dishes is to save time and reduce the possibility of ______ contamination.

After cleaning the benches, it is important to ______ them.

When cleaning the floor, it is recommended to use a mop, bucket, and a ______.

Special appliances in a commercial kitchen, like industrial ovens and fridges, require special ______.

In order for a cleaning process to work successfully, it must be done in predetermined ______.

The first stage of any cleaning is to remove any of the food debris that’s built up during the ______.

The second part of any cleaning procedure is to cover the whole area, top and bottom, with a ______.

Once we've given it 10 minutes contact time and given it a good scrub, the next thing we have to do is to remove all of the detergent by rinsing with ______.

After the cleaning process, swabs must be taken to ensure that no bacteria or food particles remain on the bench or on ______.

To take a swab, the first thing we do is to wash and sanitize our ______.

We then swab a 10 centimeter square making sure we zigzag inside the square, rotating the swab at all ______.

We use Aquadet on site in all the ______.

Profoam is a foam that we use as a ______.

Cleaning procedures must be well planned and follow steps which include rinsing, foaming, and sanitizing work areas and ______.

Proper __________ procedures are essential to the management of food safety for industry operators.

Cleaning, as in removing nasty dirt and grime, is important because it reduces harmful __________ such as E.Coli and Salmonella.

Peter Zorzi, an award-winning chef, emphasizes that __________ is crucial in the food industry.

Failure to maintain cleanliness can result in the loss of __________ and poor food quality.

Proper __________ procedures are not only a requirement but also essential for compliance.

The first stage of any cleaning is to remove any of the food debris that’s buildup during the ______.

Cleaning procedures must be well planned and follow steps which include rinsing, foaming, and sanitizing work areas and ______.

The reason we drip dry dishes is to save time and reduce the possibility of ______ contamination.

When cleaning the floor, it is recommended to use a mop, bucket, and a ______.

Special appliances in a commercial kitchen, like industrial ovens and fridges, require special ______.

Failure to maintain cleanliness can result in the loss of ______ and poor food quality.

To minimize double handling, the last thing you do in cleaning is waste ______.

When cleaning the floor, it is recommended to use a mop, bucket, and a ______.

Special appliances in a commercial kitchen, like industrial ovens and fridges, require special ______.

After cleaning the benches, it is important to ______ them.

Cleaning, as in removing nasty dirt and grime, is important because it reduces harmful ______ such as E.Coli and Salmonella.

The reason we drip dry dishes is to save time and reduce the possibility of ______ contamination.

Designating separate waste bins for food scraps, general waste and recyclables is an easy way to contribute to the health of our ______.

Never use timber-based mops or brooms, as these can be susceptible to supporting growth of ______.

When cleaning equipment such as ovens or fridges, make sure the power is ______ off.

Cleaning should always follow a ______.

Know your chemicals and what each can and can not be used for in order to ensure safe and effective ______.

It's important to always clean from top to bottom or outside in when cleaning equipment to avoid ______ into the food.

Cleaning procedures must be well planned and follow steps which include rinsing, foaming, and sanitizing work areas and ______.

After the cleaning process, swabs must be taken to ensure that no bacteria or food particles remain on the bench or on ______.

The first stage of any cleaning is to remove any of the food debris that’s built up during the ______.

After cleaning the benches, it is important to ______ them.

We then swab a 10 centimeter square making sure we zigzag inside the square, rotating the swab at all ______.

When cleaning the floor, it is recommended to use a mop, bucket, and a ______.

To take a swab, the first thing we do is to wash and sanitize our ______.

We use Aquadet on site in all the ______.

Proper cleaning procedures are essential to the management of food safety for industry ______.

When cleaning the floor, it is recommended to use a mop, bucket, and a ______.

Throughout the shift, the tomatoes are emptied out onto the sorting conveyor. On here, we have 3 guys that take off any spoiled goods. From there, it gets sanitized through these nozzles here and here, and then it passes on to the scrubbing brushes and the scrubbing brushes remove any more debris left over from the fields. Again sanitizing all the way and then it goes through that window there into the high care ______.

Cleaning procedures must be well planned and follow steps which include rinsing, foaming, and sanitizing work areas and ______.