Water Temperature= 75ºF
pH= manufacturer's recommendation
Water Hardness= ≤500 ppm
Contact Time= ≥30 seconds
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When checking sanitizer pH make sure
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you are using strips specific to each sanitizer
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How to Clean & Sanitize a Surface:
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1.) Scrape or remove food bits from the surface.
2.) Wash surface w/ correct cleaning tool & solution.
3.)Rinse surface w/clean water & correct cleaning tool.
4.) Sanitize ENTIRE surface w/correct solution,pH,tool
5.) Air dry.
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When to Clean & Sanitize:
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-After they are USED
-BEFORE food handlers start working w/DIFFERENT type of food.
-Any time food handlers are interrupted during a task & the items being used MAY have been contaminated
-After FOUR hours if items are in constant contact
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Cleaning & Sanitizing Stationary Equipment:
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-UNPLUG
-Remove parts, dishwasher if possible or wash,rinse and sanitize by hand
-Scrape or remove surfaces
-Wash surfaces
-Rinse
-Sanitize
- Air dry and put back together
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Cleaning in place equipment:
Equipment holding and dispensing TCS food must be cleaned____
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DAILY
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A Three-Compartment Sink:
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- Clean and sanitize each sink and drain board
- Fill the First sink with Detergent and water at least 110°F
- Fill the Second sink with Clean Water
- Fill the Third sink with Water and
Sanitizer to the correct concentration
- Provide a Clock with a second hand to let food handlers know how long items have been in the sanitizer
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High Temp Machines to clean & sanitize
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- Water temperature is critical
- Final Rinse must be 180° F
- Water temps that are too high will bake on food
making it harder to clean
- May need a hot water booster
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Chemical Sanitizing Machines
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Wash at a much lower temperature- no less
than 120°F
"Wet Nesting" - stacking and storing wet plates is acceptable but drain them
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Dishwashing Machine Operation Guidelines:
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-Cleanliness: clean as often as needed
-Preparation: scrape,rinse, or soak items before washing
-Loading: load so that all areas are reached
-Air-drying: Never use towel to dry
-Monitor: check water temps, pressure, and sanitizing levels.
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Implementing a Cleaning Plan
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• Walk through every area of the facility
• Look at the way cleaning is currently being done
• Estimate the amount of time & what skills are needed for each task
• Create a master cleaning schedule
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MASTER CLEANING SCHEDULE
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• What should be cleaned
• Who should clean it
• When should it be cleaned
• How should it be cleaned
• Monitor the program
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Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
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Maximum Registering
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What is sanitizing ?
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Reducing pathogens to safe levels
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If food-contact surfaces are in constant use, how often must they be cleaned & sanitized?
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Every 4 hours
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What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
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Test the solution with a sanitizer kit.
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A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer & cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down w/detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?
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Failed to rinse the machine after wiping it down with detergent and water.