Cleaning and Sanitizing Fill-in-the-Blank Flashcards

The amount of sanitizer in water is called ___ , and is measured in parts per million (ppm).

Before cleaning and sanitizing a meat slicer, it should be unplugged and ___.

When cleaners, sanitizers, and polishes get into food, we call these ___ contaminants.

The second step in cleaning and sanitizing equipment is to ___.

Many chemicals in an operation can be hazardous if ___ improperly.

Operations with two-compartment sinks often use detergent-sanitizer blends to ___ items.

Concentration is measured in ___.

After using a cutting board, be sure to wash, rinse, and ___.

Dishwashing machines sanitize by using either ___ or a ___ solution.

To check the concentration of a sanitizer solution, use a ___ intended for the sanitizer being used.

Produce can be treated to control pathogens by washing it in water containing the chemical ___.

Health and beauty products can be considered a ___ contaminant.

Wiping cloths are often used in operations to wipe up ___ and to wipe down ___.

Quaternary ammonium compounds are also known as ___.

The first sink in a three-compartment sink that has detergent and water must be at least ___.

Each food item at a salad bar should have its own ___.

When cleaning and sanitizing equipment, allow all surfaces to ___ before storing or reassembling the parts.

Water in sanitizing solution must be the correct temperature; follow ___ recommendations.

Chlorine sanitizer concentration range is ___ ppm.

Operations often use a three-compartment sink to clean and sanitize ___ items.

Check your water hardness with your ___. Then ask your ___ how much sanitizer to use.

Maximum registering thermometers or ___ are good tools for checking temperatures in dishwashers.

To avoid food contamination, cleaning tools must be stored in a ___ area away from food and equipment.

Find out ___ from your municipality to find out how much sanitizer you should put in your solution.

A bandage that falls into food is a ___ contaminant.

Store chemicals ___ food, equipment, and utensils.

Sanitizing reduces ___ on surfaces to safe levels.

Concentration, temperature, contact time, water hardness, and ___ are five factors that influence a sanitizer's effectiveness.

When heat sanitizing items, they must be submerged in water that is at least 171°F for at least ___.

Fresh fruit must be ___ before being placed in a vending machine.

A high-temperature dishwasher must have a minimum final sanitizing rinse temperature of ___.

Wash produce thoroughly under ___ water.

Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses ___ to kill pathogens.

Clean and ___ all work surfaces, equipment, and utensils after each task.

Always keep cloths that come in contact with raw meat, fish, and poultry ___ from other cleaning cloths.

All food-contact surfaces need to be cleaned and sanitized after ___ hours if items are in constant use.

Dry wiping cloths must NOT contain ___ or be visibly dirty during use.

Food-contact surfaces must be ___ after they have been cleaned and rinsed. This can be done by using heat or chemicals.

pH: water pH can also affect sanitizers. Find out pH and check with ___ for the right amount.

When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as ___.

Equipment manufacturers will usually provide ___ for cleaning and sanitizing stationary equipment.

All surfaces should be ___ and ___.

Iodine sanitizing solution must be in contact with the item for at least ___ seconds.

The ___ sink must be filled with detergent and water at least ___ .

Before preparing a different raw food on a cutting board, you must ___.

Most contaminants cause ___ while some result in ___.

Dishwashers should use ___ detergent and sanitizers.

When pathogens are transferred from one surface or food to another, this is called ___.

Cleaners must be stable, ___, and safe to use.

When cleaning and sanitizing dishes, employees should ___ before sanitizing them.

The only way to be sure that sanitizing solution is the correct concentration is by using a ___ kit.

To heat sanitize items, soak them in hot water at 171°F for at least 30 seconds, or use a high-temperature ___.

Detergent-sanitizer blends are used once to ___, then again to sanitize.

Its best to use different cutting boards for preparing raw meat and ready-to-eat food. The board should be washed, rinsed, and ___ in between

The storage area for cleaning tools and supplies should have good lighting, hooks for hanging mops, a utility sink, and a ___.

Quats sanitizing solution must be in contact with the item for at least ___ seconds.

If you spill something on the counter or floor, ___ immediately.

Food contact surfaces must be ___ and ___ after each use.

Cleaning a dining table with a wiping cloth and then putting the cloth in an apron pocket is an example of poor ___ and ___.

When an employee is taking action to kill microorganisms on cleaned surfaces, this is referred to as ___.

Water hardness can affect how well a sanitizer ___.

You should change sanitizer solution when it looks dirty or its ___ becomes too low.

A food handler wipes down the prep table with warm, soapy water. This is an example of ___.

For heat sanitizing, the water must be at least ___.

For maximum effectiveness, surfaces must be ___ before being sanitized.

For manual hot water sanitizing of dishes, immerse in water that is ___ for 30 seconds.

Too little sanitizer can be useless. Too much sanitizer can be dangerous, leave a bad taste, or ___.

Using too much sanitizer can be unsafe. It can also leave a bad taste on items or ___.

Chemical sanitizer is a mix of ___.

The concentration of sanitizing solution should be checked ___ .

Never use food containers to store ___ and vice versa.

Too little sanitizer may make the solution ___ and ___. Too much sanitizer may make the solution too ___ and ___.

Workstations, cutting boards, and utensils must be ___.

If using a two-compartment sink, you may use a ___ blend to sanitize items.

You must clean and ___ utensils after each serving task.

Water hardness is determined by the amount of ___ in your water.

You should remove garbage from prep areas as ___ as possible.

Chemical sanitizers are regulated by state and local ___.

Any remaining pesticides used in the operation should be disposed of by the ___.

After utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from ___.

The greatest danger comes from their ability to spread diseases, including ___.

When using detergent-sanitizer blends to sanitize items in a ___ sink, use them once to wash and again to sanitize.

Clean and sanitize all work surfaces, equipment, and utensils ___ each task.

Hair in soup soup would be considered a ___ hazard.

Sanitizers, cleaners, polishes, and deodorizers are possible ___.

The allowable range of water temperatures for chlorine sanitizing solutions is between ___ and ___.

Reject food that is moldy or has an abnormal ___ .

Never use a ___ to dry items.

Some pieces of equipment are designed to have ___ and ___ solutions pumped through them.

Mop water should be dumped in a ___ .

High-temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not be ___.

Chlorine sanitizing solution must be in contact with the item for at least ___ seconds.

To heat sanitize, water must be at least ___ and the item must soak for at least ___ seconds.

Sanitize thermometers by using a sanitizing solution that is approved for ___ surfaces.

Pests are a major source of ___ in a kitchen.

If chemicals or cleaning tools have not been used or stored correctly, take ___ immediately.

Iodine sanitizer concentration range is ___ ppm.

The first step in cleaning and sanitizing equipment is to ___.

Cleaning removes ___ , and sanitizing reduces ___.

Wash cutting boards after each use to prevent the spread of ___.

Thermometers must be washed, rinsed, sanitized, and ___.

For a stationary-rack, single-temperature dishwashing machine, the temperature must reach at least ___.

Cross-contamination occurs when ___ transfer from one surface or food to another.

One of the biggest risks with the chemicals used in an operation is ___.

Cleaning tools should be stored in a way that makes it easy to ___ their storage area.

Food-contact surfaces must be sanitized after they have been ___ and ___. This can be done by using heat or chemicals.

When you cut up raw chicken, you cannot just rinse the equipment; you must wash, rinse, and then ___ the equipment.

Chemical sanitizing can clean in ___ temperatures.

Sanitizing supplies must be stored ___ from prep tables.

The manufacturer's label on chemicals must be ___.

Using a cutting board to prep both raw chicken and vegetables is an example of ___.

If a food-contact surface is in continual use, the surface needs to be cleaned and sanitized a minimum of ___.

Paper found in cereal is a ___ hazard.

Never use cloths that are meant for wiping food spills for any other ___.

The water in sanitizing solution must be the correct ___ ; depends on manufacturer's recommendations.

Storing lemonade in pewter is an example of a ___ contaminant.

Use separate ___ for each food item. You must also clean and sanitize them every ___ hours.

The effectiveness of chemical sanitizer can be limited by ___.