Cleaning and Sanitizing

/165
0 votes, 0 avg
0

Cleaning and Sanitizing

1 / 165

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

2 / 165

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

3 / 165

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

4 / 165

What are the sinks used for when cleaning and sanitizing items in a three-compartment sink?

5 / 165

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?

6 / 165

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?

7 / 165

What should dishwashers have the ability to measure?

8 / 165

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?

9 / 165

When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink?

10 / 165

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

11 / 165

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

12 / 165

Which is true about a booster heater?

13 / 165

The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized?

14 / 165

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

15 / 165

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

16 / 165

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

17 / 165

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

18 / 165

What is contact time?

19 / 165

How do dishwashers sanitize items?

20 / 165

How does time affect a chemical sanitizers effectiveness?

21 / 165

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?

22 / 165

Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

23 / 165

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

24 / 165

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?

25 / 165

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

26 / 165

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

27 / 165

How are items cleaned and sanitized in most operations?

28 / 165

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

29 / 165

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?

30 / 165

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?

31 / 165

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

32 / 165

When pooling eggs, what must be done between batches?

33 / 165

What are some ways that poor cleaning and sanitizing can allow pathogens to spread from equipment and surfaces to food?

34 / 165

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?

35 / 165

How do dishwashing machines sanitize the surfaces of items?

36 / 165

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?

37 / 165

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?

38 / 165

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

39 / 165

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

40 / 165

How is clean-in-place (CIP) equipment cleaned and sanitized?

41 / 165

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

42 / 165

What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it?

43 / 165

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

44 / 165

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

45 / 165

What are some guidelines for cleaning and sanitized utensils?

46 / 165

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

47 / 165

What’s the difference between cleaning and sanitizing surfaces?

48 / 165

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?

49 / 165

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

50 / 165

How should items be dried?

51 / 165

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

52 / 165

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

53 / 165

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?

54 / 165

Where should you keep plenty of clean and sanitized thermometers?

55 / 165

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?

56 / 165

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

57 / 165

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?

58 / 165

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?

59 / 165

What is required for equipment and utensils that are used to handle food?

60 / 165

What should be done with utensils after each serving task?

61 / 165

What are some things to consider when creating your clean-up plan for vomit and diarrhea?

62 / 165

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

63 / 165

Which of these are food contact surfaces that must be cleaned and sanitized after each use?

64 / 165

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?

65 / 165

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

66 / 165

How can items be sanitized with heat?

67 / 165

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

68 / 165

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?

69 / 165

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

70 / 165

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

71 / 165

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

72 / 165

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

73 / 165

What’s the difference between cleaning and sanitizing?

74 / 165

Which is true about water hardness?

75 / 165

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?

76 / 165

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

77 / 165

What situation requires utensils to be cleaned and sanitized every four hours?

78 / 165

Why should flatware and utensils be stored with their handles up?

79 / 165

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

80 / 165

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?

81 / 165

Where should the instructions to clean equipment be posted?

82 / 165

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?

83 / 165

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

84 / 165

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

85 / 165

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

86 / 165

When can serving utensils be stored on a food-contact surface during service?

87 / 165

When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

88 / 165

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

89 / 165

If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled?

90 / 165

How are these chemicals used in food service operations?

• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

91 / 165

What should be done with all work surfaces, equipment, and utensils before and after each task?

92 / 165

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?

93 / 165

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?

94 / 165

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

95 / 165

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

96 / 165

How are items chemically sanitized?

97 / 165

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?

98 / 165

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?

99 / 165

What is a cleaning program?

100 / 165

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?

101 / 165

What are some guidelines for the maintenance and storage of cleaning tools and supplies?

102 / 165

A master cleaning schedule ensures that everything gets cleaned regularly. What information should a Master Cleaning Schedule include?

103 / 165

When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?

104 / 165

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?

105 / 165

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 / 165

What is a high-temperature dishwashing machine?

107 / 165

How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?

108 / 165

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?

109 / 165

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

110 / 165

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

111 / 165

What are some guidelines for cleaning and sanitizing thermometers?

112 / 165

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

113 / 165

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?

114 / 165

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?

115 / 165

When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

116 / 165

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?

117 / 165

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

118 / 165

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?

119 / 165

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?

120 / 165

What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing?

121 / 165

Which is a step to cleaning and sanitizing surfaces?

122 / 165

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

123 / 165

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

124 / 165

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

125 / 165

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

126 / 165

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?

127 / 165

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

128 / 165

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?

129 / 165

What are some things that should be included in your clean-up plan for vomit and diarrhea?

130 / 165

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

131 / 165

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?

132 / 165

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?

133 / 165

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

134 / 165

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

135 / 165

How can dishwashing machines sanitize items?

136 / 165

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?

137 / 165

How should all sanitized surfaces be dried?

138 / 165

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

139 / 165

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

140 / 165

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?

141 / 165

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

142 / 165

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

143 / 165

Which guideline must be followed when serving food with utensils?

144 / 165

Which of these statements are true about three-compartment sinks?

145 / 165

When do food contact surfaces need to be cleaned, rinsed, and sanitized?

146 / 165

Which government agencies regulate chemical sanitizers?

147 / 165

What kind of units are used to measure concentration?

148 / 165

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?

149 / 165

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

150 / 165

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

151 / 165

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?

152 / 165

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?

153 / 165

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

154 / 165

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

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

155 / 165

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

156 / 165

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

157 / 165

When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

158 / 165

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

159 / 165

How can you prevent contamination of food and food-contact surfaces when using chemicals?

160 / 165

When do thermometers need to be cleaned and sanitized?

161 / 165

How should glasses and cups be stored?

162 / 165

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

163 / 165

What is the heat sanitizing method?

164 / 165

What are some examples of food contact surfaces that must be cleaned and sanitized after each use?

165 / 165

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?