Module 10

Which of these are signs of a rodent infestation?

What are some general guidelines for operating dishwashing machines?

Which of these are guidelines for operating a dishmachine?

Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized?

Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized?

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

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

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

Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners?

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

What are some guidelines for the effective use of QUATs (Quaternary Ammonium Compounds) sanitizer?

Which is a step to cleaning and sanitizing surfaces?

What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization?

What factors influence the effectiveness of a chemical sanitizer?

What does the effectiveness of your dishwashing program depend on?

What does regular cleaning prevent or remove?

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

According to ServSafe, what information should be included on a Master Cleaning Schedule?

Which of these can a delimer remove?

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

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

What are the four general categories of cleaners?

What are some guidelines and requirements for wet-wiping cloths?

What are the requirements for the cleaners used in your operation?

Which statements are true about the terms clean and cleaning?

What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis?

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?

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?

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

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

What are some guidelines for cleaning and sanitized utensils?

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

How should dish racks be loaded for the dishmachine?

Which of these should you focus on for an effective cleaning program?

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

How should items be dried?

What does manual mean?

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

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

How can food and non-food items be protected from contamination during storage?

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

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

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

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

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

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

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?

Where should the instructions to clean equipment be posted?

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

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

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.

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

Why should chemicals never be stored above food, linens, utensils, and equipment?

Store chemicals in a designated area that is seperate from the items listed here:

• Food
• Equipment
• Utensils
• Linens

If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items?

Why should chemicals be stored in their original containers?

What must always be followed when using chemicals?

What chemicals should NOT be used or stored in a food service operation?

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

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

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

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

According to ServSafe, what area in your operation should have these features?

• Good lighting
• Wall hooks
• A utility sink
• A floor drain

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

Why should a storage area for cleaning tools and supplies have hooks?

Why should a storage area for cleaning tools and supplies have good lighting?

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

What is the most important thing to consider when storing cleaning tools?

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

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

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?

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?

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

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

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

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

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

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?

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

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

How should glasses and cups be stored?

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

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

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

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

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?

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

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

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?

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?

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?

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?

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?

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

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

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

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?

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?

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?

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?

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

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

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

How should all sanitized surfaces be dried?

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

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?

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?

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

Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair?

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?

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?

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

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?

How can dishwashing machines sanitize items?

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

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

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

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

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

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

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?

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?

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

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

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

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

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?

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?

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?

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?

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?

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

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?

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?

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?

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?

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?

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

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?

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?

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?

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?

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

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?

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

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?

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

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?

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

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?

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?

What kind of units are used to measure concentration?

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?

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

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

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?

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

Which government agencies regulate chemical sanitizers?

How are these chemicals used in food service operations?

• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

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?

How can items be sanitized with heat?

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

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?

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

According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe

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?

What is the heat sanitizing method?

What is a high-temperature dishwashing machine?

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

What is listeria or listeriosis?

What foods have been linked to Listeria monocytogenes (illness listeriosis)?

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

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

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

How are items cleaned and sanitized in most operations?

Which is true about a booster heater?

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

How do dishwashing machines sanitize the surfaces of items?

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

What are some examples of accidental contamination?

What is a cleaning program?

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

How does time affect a chemical sanitizers effectiveness?

What’s the difference between cleaning and sanitizing?