Cleaning and Cleaners

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Cleaning and Cleaners

1 / 30

What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis?

2 / 30

What kind of mixture can an operation with a two-compartment sink use once to clean and again to sanitize?

3 / 30

Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners?

4 / 30

Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized?

5 / 30

Which of these can a delimer remove?

6 / 30

What could happen if cleaners are NOT used correctly?

7 / 30

What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization?

8 / 30

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

9 / 30

What are the four general categories of cleaners?

10 / 30

What are the requirements for the cleaners used in your operation?

11 / 30

Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized?

12 / 30

Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

13 / 30

What’s the difference between cleaning and sanitizing?

14 / 30

What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean?

15 / 30

Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important?

16 / 30

Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests?

17 / 30

What does regular cleaning prevent or remove?

18 / 30

What’s the difference between cleaning and sanitizing surfaces?

19 / 30

Which statements are true about the terms clean and cleaning?

20 / 30

Food contact surfaces must be cleaned and sanitized frequently, but non-food contact surfaces only require regular cleaning. What is a surface?

21 / 30

How does careful cleaning prevent a pest infestation?

22 / 30

What is a ‘Sink Center’ or a ‘Clean-up Work Center’?

23 / 30

Use the correct tool to wash stationary equipment, like a cloth towel, nylon brush, or pad. What kind of cleaner should be used to prepare the cleaning solution?

24 / 30

The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?

25 / 30

Where should dirty linens be stored until they can be cleaned?

26 / 30

What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner?

27 / 30

Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

28 / 30

Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing?

29 / 30

These are some common types of cleaners used by food service operations:

• Abrasives
• Degreasers
• Delimers
• Detergents

When is it acceptable to substitute one type of cleaner with another kind?

30 / 30

According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe