Cleaning and Sanitizing Fill-in-the-Blank Flashcards

After utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from ___.

All food-contact surfaces need to be cleaned and sanitized after ___ hours if items are in constant use.

Never use food containers to store ___ and vice versa.

Sanitizing supplies must be stored ___ from prep tables.

When an employee is taking action to kill microorganisms on cleaned surfaces, this is referred to as ___.

When pathogens are transferred from one surface or food to another, this is called ___.

Sanitize thermometers by using a sanitizing solution that is approved for ___ surfaces.

Check your water hardness with your ___. Then ask your ___ how much sanitizer to use.

Iodine sanitizing solution must be in contact with the item for at least ___ seconds.

Concentration is measured in ___.

For manual hot water sanitizing of dishes, immerse in water that is ___ for 30 seconds.

The first sink in a three-compartment sink that has detergent and water must be at least ___.

Mop water should be dumped in a ___ .

When cleaners, sanitizers, and polishes get into food, we call these ___ contaminants.

Never use a ___ to dry items.

One of the biggest risks with the chemicals used in an operation is ___.

Cross-contamination occurs when ___ transfer from one surface or food to another.

Equipment manufacturers will usually provide ___ for cleaning and sanitizing stationary equipment.

Always keep cloths that come in contact with raw meat, fish, and poultry ___ from other cleaning cloths.

Detergent-sanitizer blends are used once to ___, then again to sanitize.

Wash produce thoroughly under ___ water.

You should remove garbage from prep areas as ___ as possible.

Clean and ___ all work surfaces, equipment, and utensils after each task.

Water hardness can affect how well a sanitizer ___.

Food-contact surfaces must be ___ after they have been cleaned and rinsed. This can be done by using heat or chemicals.

Most contaminants cause ___ while some result in ___.

Cleaning removes ___ , and sanitizing reduces ___.

Find out ___ from your municipality to find out how much sanitizer you should put in your solution.

When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as ___.

If chemicals or cleaning tools have not been used or stored correctly, take ___ immediately.

The allowable range of water temperatures for chlorine sanitizing solutions is between ___ and ___.

If you spill something on the counter or floor, ___ immediately.

Sanitizing reduces ___ on surfaces to safe levels.

Reject food that is moldy or has an abnormal ___ .

A food handler wipes down the prep table with warm, soapy water. This is an example of ___.

Health and beauty products can be considered a ___ contaminant.

Operations with two-compartment sinks often use detergent-sanitizer blends to ___ items.

Each food item at a salad bar should have its own ___.

Water hardness is determined by the amount of ___ in your water.

Cleaning a dining table with a wiping cloth and then putting the cloth in an apron pocket is an example of poor ___ and ___.

The only way to be sure that sanitizing solution is the correct concentration is by using a ___ kit.

All surfaces should be ___ and ___.

Wash cutting boards after each use to prevent the spread of ___.

Cleaning tools should be stored in a way that makes it easy to ___ their storage area.

You should change sanitizer solution when it looks dirty or its ___ becomes too low.

The first step in cleaning and sanitizing equipment is to ___.

Hair in soup soup would be considered a ___ hazard.

Wiping cloths are often used in operations to wipe up ___ and to wipe down ___.

Food contact surfaces must be ___ and ___ after each use.

Workstations, cutting boards, and utensils must be ___.

When you cut up raw chicken, you cannot just rinse the equipment; you must wash, rinse, and then ___ the equipment.

Some pieces of equipment are designed to have ___ and ___ solutions pumped through them.

The storage area for cleaning tools and supplies should have good lighting, hooks for hanging mops, a utility sink, and a ___.

The manufacturer's label on chemicals must be ___.

The amount of sanitizer in water is called ___ , and is measured in parts per million (ppm).

Store chemicals ___ food, equipment, and utensils.

When cleaning and sanitizing dishes, employees should ___ before sanitizing them.

The second step in cleaning and sanitizing equipment is to ___.

Fresh fruit must be ___ before being placed in a vending machine.

Chlorine sanitizer concentration range is ___ ppm.

The effectiveness of chemical sanitizer can be limited by ___.

Food-contact surfaces must be sanitized after they have been ___ and ___. This can be done by using heat or chemicals.

If a food-contact surface is in continual use, the surface needs to be cleaned and sanitized a minimum of ___.

When heat sanitizing items, they must be submerged in water that is at least 171°F for at least ___.

You must clean and ___ utensils after each serving task.

After using a cutting board, be sure to wash, rinse, and ___.

Use separate ___ for each food item. You must also clean and sanitize them every ___ hours.

Quaternary ammonium compounds are also known as ___.

Using a cutting board to prep both raw chicken and vegetables is an example of ___.

A bandage that falls into food is a ___ contaminant.

Dry wiping cloths must NOT contain ___ or be visibly dirty during use.

Chlorine sanitizing solution must be in contact with the item for at least ___ seconds.

Cleaners must be stable, ___, and safe to use.

Chemical sanitizers are regulated by state and local ___.

Iodine sanitizer concentration range is ___ ppm.

The water in sanitizing solution must be the correct ___ ; depends on manufacturer's recommendations.

Dishwashing machines sanitize by using either ___ or a ___ solution.

Before preparing a different raw food on a cutting board, you must ___.

Dishwashers should use ___ detergent and sanitizers.

Washing uses soap and water to remove dirt and food from surfaces, while sanitizing uses ___ to kill pathogens.

Any remaining pesticides used in the operation should be disposed of by the ___.

Maximum registering thermometers or ___ are good tools for checking temperatures in dishwashers.

For a stationary-rack, single-temperature dishwashing machine, the temperature must reach at least ___.

The ___ sink must be filled with detergent and water at least ___ .

Storing lemonade in pewter is an example of a ___ contaminant.

When using detergent-sanitizer blends to sanitize items in a ___ sink, use them once to wash and again to sanitize.

Clean and sanitize all work surfaces, equipment, and utensils ___ each task.

Produce can be treated to control pathogens by washing it in water containing the chemical ___.

A high-temperature dishwasher must have a minimum final sanitizing rinse temperature of ___.

High-temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not be ___.

Too little sanitizer can be useless. Too much sanitizer can be dangerous, leave a bad taste, or ___.

When cleaning and sanitizing equipment, allow all surfaces to ___ before storing or reassembling the parts.

Many chemicals in an operation can be hazardous if ___ improperly.

Pests are a major source of ___ in a kitchen.

Concentration, temperature, contact time, water hardness, and ___ are five factors that influence a sanitizer's effectiveness.

The concentration of sanitizing solution should be checked ___ .

To heat sanitize, water must be at least ___ and the item must soak for at least ___ seconds.

The greatest danger comes from their ability to spread diseases, including ___.

Before cleaning and sanitizing a meat slicer, it should be unplugged and ___.

Operations often use a three-compartment sink to clean and sanitize ___ items.

Quats sanitizing solution must be in contact with the item for at least ___ seconds.

To heat sanitize items, soak them in hot water at 171°F for at least 30 seconds, or use a high-temperature ___.

Water in sanitizing solution must be the correct temperature; follow ___ recommendations.

To check the concentration of a sanitizer solution, use a ___ intended for the sanitizer being used.

If using a two-compartment sink, you may use a ___ blend to sanitize items.

To avoid food contamination, cleaning tools must be stored in a ___ area away from food and equipment.

Sanitizers, cleaners, polishes, and deodorizers are possible ___.

Chemical sanitizing can clean in ___ temperatures.

Using too much sanitizer can be unsafe. It can also leave a bad taste on items or ___.

pH: water pH can also affect sanitizers. Find out pH and check with ___ for the right amount.

Paper found in cereal is a ___ hazard.

For maximum effectiveness, surfaces must be ___ before being sanitized.

Thermometers must be washed, rinsed, sanitized, and ___.

Never use cloths that are meant for wiping food spills for any other ___.

For heat sanitizing, the water must be at least ___.

Too little sanitizer may make the solution ___ and ___. Too much sanitizer may make the solution too ___ and ___.

Chemical sanitizer is a mix of ___.

Its best to use different cutting boards for preparing raw meat and ready-to-eat food. The board should be washed, rinsed, and ___ in between