Water Temperature= 75ºF
pH= manufacturer's recommendation
Water Hardness= ≤500 ppm
Contact Time= ≥30 seconds
question
When checking sanitizer pH make sure
answer
you are using strips specific to each sanitizer
question
How to Clean & Sanitize a Surface:
answer
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.
question
When to Clean & Sanitize:
answer
-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
question
Cleaning & Sanitizing Stationary Equipment:
answer
-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
question
Cleaning in place equipment:
Equipment holding and dispensing TCS food must be cleaned____
answer
DAILY
question
A Three-Compartment Sink:
answer
- 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
question
High Temp Machines to clean & sanitize
answer
- 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
question
Chemical Sanitizing Machines
answer
Wash at a much lower temperature- no less
than 120°F
"Wet Nesting" - stacking and storing wet plates is acceptable but drain them
question
Dishwashing Machine Operation Guidelines:
answer
-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.
question
Implementing a Cleaning Plan
answer
• 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
question
MASTER CLEANING SCHEDULE
answer
• What should be cleaned
• Who should clean it
• When should it be cleaned
• How should it be cleaned
• Monitor the program
question
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
answer
Maximum Registering
question
What is sanitizing ?
answer
Reducing pathogens to safe levels
question
If food-contact surfaces are in constant use, how often must they be cleaned & sanitized?
answer
Every 4 hours
question
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
answer
Test the solution with a sanitizer kit.
question
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?
answer
Failed to rinse the machine after wiping it down with detergent and water.
Water Temperature= 75ºF
pH= manufacturer's recommendation
Water Hardness= ≤500 ppm
Contact Time= ≥30 seconds
question
When checking sanitizer pH make sure
answer
you are using strips specific to each sanitizer
question
How to Clean & Sanitize a Surface:
answer
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.
question
When to Clean & Sanitize:
answer
-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
question
Cleaning & Sanitizing Stationary Equipment:
answer
-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
question
Cleaning in place equipment:
Equipment holding and dispensing TCS food must be cleaned____
answer
DAILY
question
A Three-Compartment Sink:
answer
- 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
question
High Temp Machines to clean & sanitize
answer
- 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
question
Chemical Sanitizing Machines
answer
Wash at a much lower temperature- no less
than 120°F
"Wet Nesting" - stacking and storing wet plates is acceptable but drain them
question
Dishwashing Machine Operation Guidelines:
answer
-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.
question
Implementing a Cleaning Plan
answer
• 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
question
MASTER CLEANING SCHEDULE
answer
• What should be cleaned
• Who should clean it
• When should it be cleaned
• How should it be cleaned
• Monitor the program
question
Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?
answer
Maximum Registering
question
What is sanitizing ?
answer
Reducing pathogens to safe levels
question
If food-contact surfaces are in constant use, how often must they be cleaned & sanitized?
answer
Every 4 hours
question
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
answer
Test the solution with a sanitizer kit.
question
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?
answer
Failed to rinse the machine after wiping it down with detergent and water.
