Cleaning and Sanitizing June 17, 2024 by Brian Klein Cleaning and Sanitizing 1 / 30 Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using? Yellow for raw poultry Red for raw meat Green for produce All are correct Wrong! Thats right! Using utensils with colored handles and colored cutting boards can help keep equipment separate to avoid cross-contamination. The color tells food handlers which equipment to use with each type of food 2 / 30 What needs to be done to a surface before it can be sanitized? Rinsed Cleaned Neither Both Wrong! Thats right! 3 / 30 How can you deny pests access to your operation during deliveries? Check deliveries before bringing them inside Refuse deliveries with evidence of pests Neither Both Wrong! Thats right! 4 / 30 How are items cleaned and sanitized in most operations? Tableware and utensils are often cleaned and sanitized in a dishwashing machine Larger items, like pots and pans, are often cleaned and sanitized by hand in a three-compartment sink Neither Both Wrong! Thats right! 5 / 30 How does time affect a chemical sanitizers effectiveness? Surface must have contact with the sanitizing solution long enough for it to kill the pathogens The amount of time required is different for every kind of sanitizer and is called the contact time Neither Both Wrong! Thats right! Check the manufacturers label on the chemical sanitizer for the recommended contact time or ask your supplier 6 / 30 Which is a standard method of sanitizing surfaces in a food service operation? Chemical sanitizing Heat sanitizing Neither Both Wrong! Thats right! 7 / 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! 8 / 30 Clean the food-contact surface first, then sanitize it to kill any pathogens. What sanitizing method is commonly used in food service? Hot water A chemical solution Neither Both Wrong! Thats right! 9 / 30 Which is true about where Biological Toxins like Seafood Toxins come from? They can be made by pathogens on fish when it is time-temperature abused They are naturally occurring poisons in plants, mushrooms, and seafood Toxins are a natural part of some fish. Fish can also become contaminated with toxins like histamine and ciguatera All are correct Wrong! Thats right! 10 / 30 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 11 / 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! 12 / 30 Where should wiping cloths be kept after contact with raw meat, fish, or poultry? Separate from wiping cloths that haven't In a sanitizer solution Neither Both Wrong! Thats right! 13 / 30 When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces? It must have contact with all of the surfaces It must have contact with the surfaces for enough time Neither Both Wrong! Thats right! 14 / 30 When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them? In a high-temperature dishwashing machine Manually in a three-compartment sink Neither Both Wrong! Thats right! 15 / 30 When should the sanitizing solution be changed in a three-compartment sink? When the sanitizer concentration falls below the requirements When the temperature of the water falls below the requirements Neither Both Wrong! Thats right! 16 / 30 What can following these simple rules help you maintain? • Deny pests access to the operation• Deny pests food, water, and shelter• Work with a licensed Pest Control Operator (PCO) A pest infestation A pest-free operation Neither Both Wrong! Thats right! 17 / 30 What kind of units are used to measure concentration? Foot-candles or lux Parts per million (ppm) Neither Both Wrong! Thats right! 18 / 30 What is measured in parts per million (ppm) and indicates how much chemical sanitizer is mixed with the water in a sanitizer solution? Concentration Water hardness Neither Both Wrong! Thats right! 19 / 30 Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved? Heat-sanitize items by immersing them in hot water (171°F or higher) for at least 30 seconds Many operations heat-sanitize items in a high-temperature dish machine designed for this purpose Neither Both Wrong! Thats right! 20 / 30 The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed? When the water becomes dirty When the soap suds are gone Neither Both Wrong! Thats right! 21 / 30 When cleaning and sanitizing dishware, the first step is to remove the leftover food and scraps from the surfaces. What is the correct cleaning tool to use for this? A cloth towel A nylon brush or pad Neither Both Wrong! Thats right! 22 / 30 A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink? Clean and sanitize the sinks and drainboards Check the sanitizer concentration with a test kit Neither Both Wrong! Thats right! 23 / 30 How can you be sure that a high-temperature dishwashing machine reaches the correct temperature to sanitize items during operation? Check the water temperature during the final sanitizing rinse Check the temperature with a maximum registering thermometer (MRT) Neither Both Wrong! Thats right! 24 / 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! 25 / 30 How should items be dried? On a clean and sanitized surface to air-dry Upside down so they can drain Neither Both Wrong! Thats right! 26 / 30 How can you deny pests access to your operation by keeping the building’s entry points secure? Repair or replace the screens in windows and vents Seal cracks in floors, walls, and around pipes Neither Both Wrong! Thats right! 27 / 30 Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information? How your procedures should be performed What chemicals and tools should be used Neither Both Wrong! Thats right! 28 / 30 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both Wrong! Thats right! 29 / 30 Detergent-sanitize blends can be used in a two-compartment sink. What are the sinks used? Sanitizing Cleaning Neither Both Wrong! Thats right! A detergent sanitizer blend is used in the first sink for cleaning and again in the second sink to sanitize. 30 / 30 Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time specifications called? Onset time Contact time Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter New Questions Continue
