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What is clean-in-place equipment?
Clean-in-place equipment is cleaned by pumping cleaning and sanitizing solutions through it.
Follow manufacturer instructions to ensure internal surfaces are fully cleaned.
What is the minimum water temperature for sanitizing in hot water?
The minimum water temperature for sanitizing in hot water is 171°F for 30 seconds.
Use a thermometer to verify water temperature before immersing items.
What are wet wiping cloths stored in between uses?
Wet wiping cloths are stored in a sanitizer solution between uses.
Replace the sanitizer solution often to maintain proper concentration.
What are the five factors affecting sanitizer effectiveness?
Concentration, temperature, contact time, water hardness, and pH affect sanitizer effectiveness.
Use test kits to check sanitizer concentration to ensure it remains within the correct range.
What is cleaning?
Cleaning means removing food and dirt from surfaces.
Food-contact surfaces must be cleaned and sanitized after each use.
What should be done before using chemicals?
Before using chemicals, remove or cover food and food-contact items.
This prevents chemical contamination of food or equipment.
What factors affect sanitizer strength?
Concentration, temperature, and contact time affect sanitizer strength.
Test sanitizer solutions regularly with test strips for accuracy.
What is a maximum registering thermometer used for?
A maximum registering thermometer is used to record the highest temperature reached.
It helps verify that sanitizing rinse water in dishwashers reaches required temperatures.
How should flatware be stored?
Store flatware with handles up.
This allows food handlers to touch only the handles and helps prevent cross-contamination.
What is contact time?
Contact time is the amount of time sanitizer must stay on a surface to work properly.
Follow label directions to ensure surfaces remain wet long enough to be effective.
What is a nonfood-contact surface?
A nonfood-contact surface does not touch food but still needs cleaning.
Floors, walls, and equipment exteriors must be kept clean.
What should be done if sanitizer concentration is too low?
If sanitizer concentration is too low, take corrective action and adjust the solution.
Test sanitizer strength regularly to keep it within safe limits.
Where should cleaning tools be stored?
Store cleaning tools in a designated area away from food and equipment.
Hang mops and brushes to dry and keep the area well ventilated.
What temperature must wash water be in the first sink?
Wash water in the first sink must be at least 110°F.
Replace the wash water when it becomes dirty or cools below the required temperature.
What must women’s restrooms include?
Women’s restrooms must include covered containers for sanitary napkins.
Restrooms must also have working handwashing sinks with soap and paper towels.
What is a food-contact surface?
A food-contact surface is any surface that touches food directly.
Clean and sanitiz these surfaces between tasks and after four hours of constant use.
What is sanitizing?
Sanitizing means reducing pathogens on a surface to safe levels.
Use heat or approved chemicals to sanitize food-contact surfaces after cleaning.
How should chemicals be stored?
Store chemicals in original containers, separate from food and equipment.
Never store chemicals above food or food-contact surfaces to prevent chemical contamination.
How should garbage be handled in food prep areas?
Remove garbage quickly and carefully to prevent contamination.
Keep garbage containers covered, clean, and leakproof to avoid attracting pests.
What should be done with wiping cloths between uses?
Store wiping cloths in a sanitizer solution between uses.
Change the sanitizer solution often to keep it effective.
What is the correct chlorine concentration?
The correct chlorine concentration is 50–99 ppm.
The water temperature should be at least 75°F for chlorine sanitizing solutions.
What temperature must the final sanitizing rinse be in a high-temp dishwasher?
The final sanitizing rinse in a high-temp dishwasher must be at least 180°F.
Use a temperature-sensitive label or thermometer to verify this temperature.
What must you do to equipment before and after each task?
Clean and sanitize equipment before and after each task.
This prevents cross-contamination between different foods.
What are three common chemical sanitizers?
Three common chemical sanitizers are chlorine, iodine, and quats.
Each sanitizer has specific concentration and temperature requirements to be effective.
What is a sanitizer solution?
A sanitizer solution is a mix of water and sanitizer used to kill pathogens.
The solution must be tested regularly with a test kit to maintain correct strength.
What is an SDS?
An SDS (Safety Data Sheet) explains how to safely use and store cleaning chemicals.
Employees must have easy access to SDS information for every chemical on-site.
Why must vomit and diarrhea be cleaned up correctly?
Vomit and diarrhea must be cleaned up correctly because they may contain Norovirus.
Have a written cleanup plan with proper perrsonal protective equipment and disinfectants.
What is the rule for storing tableware and utensils?
Store tableware and utensils at least 6 inches off the floor.
Protect stored utensils from dust and contamination by covering them.
What is a detergent?
A detergent is a cleaner that helps remove dirt and grease.
Always mix detergents according to the manufacturer’s directions for best results.
What qualities must garbage containers have?
Garbage containers must be leakproof, waterproof, pest-proof, and easy to clean.
Keep lids closed and clean containers often to prevent odors and pests.
What four things must a master cleaning schedule list?
A master cleaning schedule must list what, who, when, and how to clean.
Post the schedule where staff can see it and check off tasks when done.
Where should garbage containers be cleaned?
Clean garbage containers away from food-prep and food-storage areas.
Use a mop sink or service sink for washing containers safely.
Why train staff in cleaning procedures?
Train staff in cleaning procedures to make sure they follow the cleaning program.
Regular training ensures cleaning is done safely and effectively.
Where must recyclables be stored?
Store recyclables in clean, pest-proof containers away from food areas.
Empty them regularly to prevent odors and pest attraction.
When should food-contact surfaces be cleaned and sanitized?
Food-contact surfaces should be cleaned and sanitized after use, before working with new food, and every 4 hours.
Clean more often if handling different types of raw food.
What program controls cleaning in operations?
A cleaning and sanitation program controls cleaning in operations.
The program should include schedules, procedures, and assigned responsibilities.
What must labels on chemicals include?
Labels on chemicals must include directions for use and a readable common name.
Never use chemicals from unlabeled or illegible containers to prevent misuse.
What happens if items are in constant use?
Items in constant use must be cleaned and sanitized every 4 hours.
This prevents the buildup of bacteria and food residue during busy operations.
What are the five steps to cleaning and sanitizing?
The five steps to cleaning and sanitizing are scrape, wash, rinse, sanitize, and air-dry.
Always allow items to air-dry completely; never use a towel to dry them.
How should thermometers be cleaned?
Clean, rinse, sanitize, and air-dry thermometers before and after use.
This prevents bacteria from transferring between foods.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt, and sanitizing reduces pathogens to safe levels.
Both steps are required to prevent cross-contamination and foodborne illness.
What information must chemical labels include?
Chemical labels must include directions, hazards, handling, and manufacturer information.
Never use unlabeled chemicals or transfer them into food containers.
What should you do before and after using a thermometer?
Clean and sanitize a thermometer before and after use.
This prevents cross-contamination between different food items.
What are the three sinks in a three-compartment sink used for?
The three sinks in a three-compartment sink are used to wash, rinse, and sanitize.
Items should be air-dried after sanitizing to avoid contamination from a towel.
Where should chemicals never be stored?
Never store chemicals above food or food-contact surfaces.
Store them separately to prevent leaks or spills from contaminating food.
What is a maximum registering thermometer used for?
A maximum registering thermometer is used to record the highest temperature reached during use.
It is often used to check the final rinse temperature in dishwashing machines.
What is a three-compartment sink?
A three-compartment sink is used for washing, rinsing, and sanitizing equipment and utensils.
Always clean and air-dry items before storing them after sanitizing.
What should be done after sewage backup?
After a sewage backup, clean, sanitize, and verify that the water supply is safe.
Stop operations and contact the regulatory authority before reopening.
When must food-contact surfaces be cleaned and sanitized?
Clean and sanitize food-contact surfaces after use, before working with different food, after interruptions, and every 4 hours.
This prevents bacteria growth on surfaces that touch food.
What are nonfood-contact surfaces?
Nonfood-contact surfaces include floors, walls, ceilings, and equipment exteriors.
These surfaces must be cleaned regularly to prevent the buildup of dirt and food debris.
Why is cross-contamination dangerous?
Cross-contamination is dangerous because pathogens can spread to food, equipment, and surfaces.
It can cause foodborne illness if ready-to-eat food touches contaminated surfaces.
What are the three parts of a cleaning program?
The three parts of a cleaning program are the master schedule, staff training, and monitoring.
Assign cleaning tasks clearly and verify completion to maintain consistent sanitation standards.
What are the four main types of cleaners?
The four main types of cleaners are detergents, degreasers, delimers, and abrasive cleaners.
Follow manufacturer instructions when using cleaners to ensure safety and effectiveness.
How should thermometers be cleaned?
Wash, rinse, sanitize, and air-dry thermometers.
Use a sanitizer safe for food-contact surfaces.
What should be done with original chemical containers?
Keep original chemical containers with readable manufacturer labels.
Store them in a separate area away from food and equipment.
