Cleaning and Cleaners May 9, 2024 by Brian Klein /30 0 votes, 0 avg 0 Cleaning and Cleaners 1 / 30 What kind of mixture can an operation with a two-compartment sink use once to clean and again to sanitize? A detergent-sanitizer blend An abrasive cleaner Neither Both Wrong! Thats right! 2 / 30 What are the four general categories of cleaners? Delimers Abrasives Detergents Degreasers All are correct Wrong! Thats right! 3 / 30 What’s the difference between cleaning and sanitizing? Cleaning removes food and other dirt from the surface Sanitizing reduces pathogens on a surface to safe levels Neither Both Wrong! Thats right! 4 / 30 The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned? According to your local regulatory requirements According to the manufacturer's recommendations Neither Both Wrong! Thats right! 5 / 30 How does careful cleaning prevent a pest infestation? By removing the pest's food supply By destroying insect eggs and nests Neither Both Wrong! Thats right! 6 / 30 Which statements are true about the terms clean and cleaning? The word clean describes the appearance and texture of a surface but NOT its safety Cleaning is to remove unwanted visible and tangible substances from a surface A clean surface can have dangerous microorganisms that are too small to see or feel All are correct Wrong! Thats right! 7 / 30 What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner? The cleaner may be hazardous The cleaner may NOT be effective Neither Both Wrong! Thats right! 8 / 30 What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis? Their floors Their walls Their shelving All are correct Wrong! Thats right! 9 / 30 Which of these can a delimer remove? Rust Scale Tarnish Calcium or mineral deposits All are correct Wrong! Thats right! 10 / 30 Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Equipment Exteriors All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 11 / 30 Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests? By destroying insect eggs Removing hiding places Neither Both Wrong! Thats right! 12 / 30 What could happen if cleaners are NOT used correctly? They may NOT work They could be dangerous Neither Both Wrong! Thats right! 13 / 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? When both cleaners are intended for the same purpose When both cleaners are approved for use in food service Neither Both Wrong! Thats right! 14 / 30 What are the requirements for the cleaners used in your operation? Must be stable Must be non-corrosive Safe for use in food service Easily available to purchase All are correct Wrong! Thats right! 15 / 30 Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners? Don't mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer's instructions carefully Keep cleaners in their original container with the manufacturer's label Work with your suppliers to determine the right cleaners for your operation Never use one type of cleaner in place of another unless its intended use is the same All are correct Wrong! Thats right! 16 / 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? An approved cleaner Stable, non-corrosive, and food-safe Neither Both Wrong! Thats right! 17 / 30 What is a ‘Sink Center’ or a ‘Clean-up Work Center’? A work area with a sink, table, and drain that may also include a dishwasher and food disposal An area used for various tasks like washing dishes, prepping food, or soaking pots and pans Neither Both Wrong! Thats right! 18 / 30 According to ServSafe, what must meet these requirements? • Stable• Non-corrosive• Safe Cleaners Sanitizers Neither Both Wrong! Thats right! 19 / 30 What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization? Walls Floors Ceilings Restrooms equipment exteriors All are correct Wrong! Thats right! Nonfood contact surfaces must be cleaned regularly to prevent dust dirt and food residue from building up 20 / 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? Cleaning removes the dirt that you can see Sanitizing kills pathogens that you cannot see Neither Both Wrong! Thats right! 21 / 30 Food contact surfaces must be cleaned and sanitized frequently, but non-food contact surfaces only require regular cleaning. What is a surface? A surface is an object's outside part or top layer. Surfaces are exposed to hazards, while internal parts may be protected There are two types of surfaces in food service: food contact surfaces and non-food contact surfaces Neither Both Wrong! Thats right! 22 / 30 What’s the difference between cleaning and sanitizing surfaces? Sanitizing reduces pathogens on a surface to safe levels Cleaning removes dirt and food from a surface Neither Both Wrong! Thats right! 23 / 30 Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized? Any surface that touches food must be cleaned, rinsed, and sanitized to kill pathogens Surfaces that do NOT touch food only need to be cleaned and rinsed to prevent the accumulation of dirt Neither Both Wrong! Thats right! 24 / 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? A pest infestation The growth of pathogens Neither Both Wrong! Thats right! 25 / 30 Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners? Don't mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer's instructions carefully Keep cleaners in their original container with the manufacturer's label Work with your suppliers to determine the right cleaners for your operation Don't substitute one type of cleaner for another unless its intended use is the same All are correct Wrong! Thats right! 26 / 30 What does regular cleaning prevent or remove? Dirt Dust Pests Food buildup Pathogen growth All are correct Wrong! Thats right! Cleaning does NOT destroy pathogens like sanitizing does, but it can prevent them from growing. 27 / 30 What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean? Smooth Durable Non-porous All are correct Wrong! Thats right! Floors, walls, and ceilings in food service operations should be smooth, durable, and non-porous so that it’s easy to keep clean. 28 / 30 Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Exterior equipment All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 29 / 30 Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing? Rinsing can contaminate the surfaces So they will dry faster Neither Both Wrong! Thats right! 30 / 30 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 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