Lesson 10

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

What kind of wiping cloths can be used to wipe down equipment surfaces and to wipe up food spills?

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

Monitor the cleaning program to make sure its working by supervising the daily cleaning routines. 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 clearly written procedures for each cleaning task, including how it should be performed and which tools and chemicals to use. These instructions should be described in the master cleaning schedule and posted where?

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 order does ServSafe suggest listing the cleaning tasks on the master cleaning schedule?

According to ServSafe, what kind of 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 that its working

Keep chemicals in their original container with the manufacturer’s label. The chemical’s name and instructions for its use should be clear enough to read. How should the new container be labeled if transferred to a different container for a task?

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

Keep chemicals separate from food, equipment, utensils, and linens during storage. This can be done by designating a specific area for only storing chemicals. How else can they be kept seperate?

If chemicals cannot be stored in a designated area away from food, linens, utensils and equipment how can they kept seperate from these items to prevent contamination?

Why should chemicals be stored in their original containers?

What must always be followed when using chemicals?

What kind of chemicals should NOT be used in a foodservice operation?

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

When food service chemicals are not used or stored correctly they can be hazardous. What is one of the biggest risks with these chemicals?

What should you do when chemicals or cleaning tools have not been used or stored correctly?

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

After cleaning tools have been used they should be cleaned and allowed to air dry. What is important about the way that mops are air dried?

According to ServSafe, what area in your operation should have these features?
• Good lighting
• Hooks
• A utility sink
• A floor drain

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

Mops, brushes, or other cleaning tools should not be cleaned in sinks used for handwashing, food prep, or dishwashing. To prevent contamination, where should these be 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 they are 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, such as floors, walls, ceilings, and equipment exteriors need to be cleaned regularly to prevent dust, dirt, and food residue from building up. What else will be prevented?

When dry-wiping cloths are used to wipe food spills from tableware, they need to be visibly clean and not contain food debris. What other condition should they be kept in during use?

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

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

No Question

No Question

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

When cloths are used for wiping up food spills counters and euipment surfaces, what else can they be used for?

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

The trays and carts that are used to carry clean tableware and utensils should be checked everyday for cleanliness. How often should they be cleaned and sanitiaed?

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?

How should storage surfaces like drawers and shelves be treated before storing clean and saniti items?

What is an example of something that clean and sanitized equipment, tableware, and utensils need to be protected from during storage?

In what way should utensils, tableware, and equipment be stored after they have been cleaned and sanitized?

Why do sanitized surfaces need to air-dry and should 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?

The fourth step to cleaning and sanitizing items in a three-compartment sink is to sanitize items in the third sink.

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 items have been washed in the first sink of a three-compartment sink the third step is to prepare the items to be sanitiaed 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 detergeant be changed?

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the items surfaces for washing by scraping off food and debris. What method can be used to 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 do staff need to be provided with a way to measure time in seconds when using a three-compartment sink?

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

A properly setup three-compartment sink has clean water in the middle sink and is used for dipping items to rinse them. When is it unnecesarry to fill this sink?

A three-compartment sink with the proper set up 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 properly before it can be used to sanatize items. What is the first step in preparing a Three-Compartment Sink?

No Question

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

Mesure (check this prt for errors)

How can you be sure if a high-temperature dishwashing machine is reaching the correct temperature to sanitize items during its operation?

What should be monitored when using chemical-sanitizing dishwasher?

A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried?

When loading dish racks, how can you make sure that the water spray will reach 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 it’s spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed?

Check chemical-sanitizing machines at least once a day. Make sure its clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained?

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 clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine?

The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine?

If the water is not hot enough in a high-temperature dishwashing machine, it will not be able to sanitize the items that are run through it. 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 kind of items are usually cleaned and sanitized by hand in a three-compartment sink?

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

Unless the manufacturer has other recommendations, how often does equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) need be cleaned and sanitized?

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

What kind of kitchen euipment is a risk for cross-contamination and the pathogen listeriosis if its not cleaned and sanitized after every four hours of use?

When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied?

No Question

Use the correct tool to wash stationary equipment, such a cloth towel, or a 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 they have been taken off the unit?

According to ServSafe, What kind of unit should be cleaned and sanitized in the way that 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 kind of surfaces must be cleaned and sanitized at these times?
• After they are used
• 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 • Every four hours during continuous use

When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized?

When sanitizing food contact surfaces, make sure 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?

The first step is to remove the leftover food and scraps from the dishware. What is the correct cleaning tool to use for this?

What should be done if food contact surfaces have not been cleaned and sanitized correctly?

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up 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 to?

When preparing an Iodine sanitizer solution the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution?

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

How long does both a quats and an iodine sanitizer solution need to make contact with a surface to kill pathogens?

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

No Question

The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer?

When preparing a solution of chlorine Sanitizer 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 contcat with a surface to kill pathogens. What are these time-specifictions called?

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

To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperture requirements for the type of sanitizers that your operation uses?

Why should test kits to check the concentration of sanitizer solutions always be available and easy for staff to get?

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or peices 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 that is being used. Where can you be sure to get the correct test kits?

What kind of units are used to measure concentration?

If too much sanitizer is added to the 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 too low?

What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution?

No Question

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 blend can an operation with a two-compartment sink use once to clean and a second time to sanitize?

Which state and federal government agencies regulate chemical sanitizers?

How can these chemicals be used in a foodservice operation?
• 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 still there. 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 cleaner with another type?

When using a cleaner, what can happen if the manufacturers’ instructions are NOT followed?

No Question

According to ServSafe, what needs to 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?