Cleaning and Sanitizing

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Cleaning and Sanitizing

1 / 171

What should be monitored when using a chemical-sanitizing dishwasher?

2 / 171

What is a cleaning program?

3 / 171

Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel?

4 / 171

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed?

5 / 171

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

6 / 171

How does careful cleaning prevent a pest infestation?

7 / 171

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits?

8 / 171

When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying?

9 / 171

Detergent-sanitize blends can be used in a two-compartment sink. What are the sinks used?

10 / 171

Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using?

11 / 171

According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe?

• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit

12 / 171

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?

13 / 171

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)

14 / 171

Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff?

15 / 171

Which group of people has a high risk for foodborne illness?

16 / 171

Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water?

17 / 171

Why should the inside and outside of garbage containers be cleaned often?

18 / 171

How are these chemicals used in food service operations?

• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

19 / 171

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

20 / 171

How are items cleaned and sanitized in most operations?

21 / 171

A properly set up three-compartment sink has clean water in the middle sink for dipping items to rinse them. When is it unnecessary to fill this sink?

22 / 171

When a cloth is being used to wiping up food spills, what else can it be used for?

23 / 171

To deny pests food and shelter, how should garbage be thrown out?

24 / 171

A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution?

25 / 171

What needs to be done to a surface before it can be sanitized?

26 / 171

When do garbage containers need to be covered?

27 / 171

How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink?

28 / 171

What is the heat sanitizing method?

29 / 171

How should food and supplies be stored to deny pests food and shelter?

30 / 171

Which is a standard method of sanitizing surfaces in a food service operation?

31 / 171

The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

32 / 171

Which is a ServSafe guideline for monitoring time-temperature?

33 / 171

Which example is a guideline for labeling TCS foods?

34 / 171

What is determined by the amount of minerals in your water and can affect how well a sanitizer works?

35 / 171

Which is true about quats sanitizer (quaternary ammonium compounds)?

36 / 171

How does time affect a chemical sanitizers effectiveness?

37 / 171

How can pests get into your operation?

38 / 171

What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use?

39 / 171

What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses?

40 / 171

What is a critical part of pest-control?

41 / 171

What symptoms in staff require that you exclude them from coming into the operation?

42 / 171

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food?

43 / 171

A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine?

44 / 171

Each of these can change how well a chemical sanitizing solution works:

• Concentration
• Temperature
• Contact time
• Water hardness
• pH

What is a chemical sanitizing solution?

45 / 171

When too much sanitizer is added to water, the concentration of the solution will be too high. Besides making food taste bad, what else can happen?

46 / 171

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?

47 / 171

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?

48 / 171

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

49 / 171

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

50 / 171

Which is part of the Americans with Disabilities Act (ADA)?

51 / 171

How should items be dried?

52 / 171

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or pieces of food. When else should sanitizer solutions be changed?

53 / 171

How can items be sanitized with heat?

54 / 171

What should dishwashers have the ability to measure?

55 / 171

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?

56 / 171

When should the sanitizing solution used for storing wet wiping cloths be refilled?

57 / 171

Why must staff be provided with a way to measure time in seconds when using a three-compartment sink?

58 / 171

What should chemical sanitizing machines be checked for at least once a day?

59 / 171

Pests like rodents and insects can damage food, supplies, and the building. But what is the biggest risk caused by pests?

60 / 171

What kind of containers should recyclables be stored in to deny pests food and shelter?

61 / 171

How can you be sure that a high-temperature dishwashing machine reaches the correct temperature to sanitize items during operation?

62 / 171

A dry-wiping cloth used to wipe food up spills from clean tableware during service must NOT contain food debris. What condition should these cloths be kept in during use?

63 / 171

When cleaning and sanitizing items in a three-compartment sink, once an item has been cleaned in the first sink and then rinsed in the second, the next step is to sanitize the item in the third. What can the third sink be filled with to sanitize items?

64 / 171

What is the minimum water temperature for a dishwashing that uses heat to sanitize items?

65 / 171

According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe

66 / 171

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?

67 / 171

After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done?

68 / 171

Why do operations need to have procedures for cleaning up vomit and diarrhea?

69 / 171

Why do the garbage containers in a women’s restroom need to have a cover?

70 / 171

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

71 / 171

What items can be sanitized by soaking them in a chemical sanitizing solution or running them through a high-temperature dishwashing machine?

72 / 171

What principles are an Integrated Pest Management (IPM) program based on?

73 / 171

What could happen if cleaners are NOT used correctly?

74 / 171

What is contact time?

75 / 171

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

76 / 171

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

77 / 171

If the water in a high-temperature dishwashing machine is NOT hot enough, it will NOT be able to sanitize the items. What can happen if the water is too hot?

78 / 171

Where should the instructions to clean equipment be posted?

79 / 171

Where are cockroaches typically found?

80 / 171

What agency should approve dishwasher detergents and sanitizers?

81 / 171

What happens if NOT enough sanitizer is used and the concentration of a sanitizer solution is too low?

82 / 171

Which government agencies regulate chemical sanitizers?

83 / 171

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

84 / 171

What wiping cloths can be used to wipe equipment surfaces and food spills?

85 / 171

Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept?

86 / 171

What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher?

87 / 171

Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried on?

88 / 171

Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved?

89 / 171

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

90 / 171

How are items chemically sanitized?

91 / 171

How should garbage containers be kept to help deny pests food and shelter?

92 / 171

What can happen if garbage is NOT handled correctly in your operation?

93 / 171

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?

94 / 171

How should garbage containers be cleaned?

95 / 171

What are some criteria to consider when inspecting a delivery of beef?

96 / 171

How should outdoor garbage containers be kept to deny pests food and shelter?

97 / 171

A three-compartment sink with the proper setup has detergent and water in the first sink for washing the items. What temperature should the water be?

98 / 171

How can you prevent pathogens from growing and spreading in your operation?

99 / 171

What may need to be updated when there are changes in your operations menu, procedures, or equipment?

100 / 171

What should be done in storage areas to deny pests food?

101 / 171

In what way does ServSafe suggest listing the cleaning tasks on the master cleaning schedule?

102 / 171

When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

103 / 171

How can you deny pests access to your operation during deliveries?

104 / 171

According to ServSafe, what task should be performed in this order?

• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

105 / 171

According to ServSafe, what program should focus on these principles?

• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure it works.

106 / 171

How should all sanitized surfaces be dried?

107 / 171

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

108 / 171

What items are usually cleaned and sanitized by hand in a three-compartment sink?

109 / 171

What features should your receiving area have?

110 / 171

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

111 / 171

The contact time for a sanitizer solution is how long it must contact a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer?

112 / 171

The water pH must be 5 or less when preparing an Iodine sanitizer solution, or follow the manufacturer’s recommendation if different. What should the water pH be when preparing a quats sanitizer solution?

113 / 171

Schedule work shifts in a way that will give staff enough time for cleaning. When does ServSafe recommend scheduling major cleaning?

114 / 171

How should items be dried after being sanitized in the dish machine?

115 / 171

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

116 / 171

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?

117 / 171

Which is true about water hardness?

118 / 171

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

119 / 171

When preparing a chlorine sanitizer solution, the water temperature depends on the pH of your water. For a pH of 8 or less, the water temperature should be between 75°F and 100°F. What should the temperature be if the pH is higher than 8?

120 / 171

What can you have installed in your building’s exterior doorways that will deny pests access to your operation?

121 / 171

Why does a chemical sanitizer solution need to make contact with the surface being sanitized for a specific amount of time?

122 / 171

Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared for?

123 / 171

Which is true about where Biological Toxins like Seafood Toxins come from?

124 / 171

How should garbage be handled in food prep areas to prevent odors, pests, and contamination?

125 / 171

A sanitizing solution must be at the correct temperature to be effective. How can you know the temperature requirements for the sanitizers used in your operation?

126 / 171

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?

127 / 171

Where should wiping cloths be kept after contact with raw meat, fish, or poultry?

128 / 171

What is measured in parts per million (ppm) and indicates how much chemical sanitizer is mixed with the water in a sanitizer solution?

129 / 171

A high-temperature machine is a dishwasher that uses hot water to sanitize items. A built-in thermometer checks the water temperature at the manifold. Where is the manifold located in the machine?

130 / 171

What temperature do dish machines need to reach to sanitize items?

131 / 171

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

132 / 171

According to ServSafe, what surfaces must be cleaned and sanitized at these times?

• After they are used
• Every four hours during continuous use
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task

133 / 171

Why do pests need to be controlled in a food service operation?

134 / 171

Regarding pest prevention, what is a Certified Applicator?

135 / 171

Make sure your cleaning program works by monitoring the daily cleaning routine. What should each cleaning task be checked against every day?

136 / 171

When should the sanitizing solution in a three-compartment sink be changed?

137 / 171

Where should the buckets used for cleaning be stored after they have been washed, rinsed, and air-dried?

138 / 171

What’s the difference between cleaning and sanitizing?

139 / 171

How do dishwashers sanitize items?

140 / 171

Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers?

141 / 171

If you need to use poisonous or toxic pest-control materials in your operation, who should apply them?

142 / 171

What tool can measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

143 / 171

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

144 / 171

When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed?

145 / 171

How do dishwashing machines sanitize the surfaces of items?

146 / 171

Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation?

147 / 171

How long do quats and iodine sanitizer solutions need to make contact with a surface to kill pathogens?

148 / 171

What should you consider if you see a few pests?

149 / 171

What should be done if food contact surfaces are NOT cleaned and sanitized correctly?

150 / 171

How should the third sink be used for sanitizing in a three-compartment sink?

151 / 171

When sanitizing food contact surfaces, ensure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

152 / 171

When preparing a quats sanitizer solution, ServSafe recommends a water temperature of 75°F. What water temperature does ServSafe recommend for an iodine sanitizer solution?

153 / 171

When loading dish racks, how can you ensure the water spray reaches every surface?

154 / 171

The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be?

155 / 171

What kind of units are used to measure concentration?

156 / 171

After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use?

157 / 171

Clean the food-contact surface first, then sanitize it to kill any pathogens. What sanitizing method is commonly used in food service?

158 / 171

When should items be rinsed when cleaning and sanitizing in a three-compartment sink?

159 / 171

What’s the difference between cleaning and sanitizing surfaces?

160 / 171

When should the sanitizing solution be changed in a three-compartment sink?

161 / 171

What should you do if you see signs of pests or any pest-related problems?

162 / 171

How can you deny pests access to your operation by keeping the building’s entry points secure?

163 / 171

When should the rinsing water be changed in a three-compartment sink?

164 / 171

Where should food and supplies be stored to deny pests food and shelter?

165 / 171

What does manual mean?

166 / 171

ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature is recommended by ServSafe for a quats sanitizer solution?

167 / 171

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them?

168 / 171

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?

169 / 171

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?

170 / 171

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

171 / 171

How can dishwashing machines sanitize items?