Servsafe Chapter 12

removes food and other dirt from a surface. There are several factors that affect the cleaning process

used for different cleaning task.

detergents that contain a grease-dissolving agent. These cleaners work well in areas where grease has been burned on, such as grill backsplashes, oven doors, and range hoods. A degreaser is being used in the photo at left.

Used on mineral deposits and other dirt that other cleaners cannot remove. They are often used to remove scale in dishwashing machines and on steam tables. Follow the instructions carefully and use delimers with caution.

Contain a scouring agent that helps scrub hard-to-remove dirt. These cleaners are often used to remove baked on food in pots and pans. Use abrasives with caution because the can scratch surfaces.

reduces pathogens on a surface to safe levels. Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals.

One way to sanitize items is to soak them in hot water. For this method o work, the water must be at least ___F (77C). The items must be soaked for at least __ seconds. You may need to install a heating device to maintain this temperatuer. Another way to sanitize items is to run them through a hgih-temperature dishwasher.

chemical sanitizers are regulated by state and federal environmental protection agencies

__________ sanitizer solution is a mix of chemical sanitizer and water.

The ___________ of this mix ---- the amount of sanitizer to water -- is cirtical. Too little sanitizer may make the solution weak and useless. Too much sanitizer may make the solution too strong and unsafe. It can also leave a bad taste on items or corrode metal.

water temperature chlorine

water pH chlroine

Water harness chlorine

Sanitizer concentration Chlroine

Sanitizer contact time Chlorine

Water temperature iodine

Water pH iodine

Water hardness iodine

Sanitizer concentration iodine

Sanitizer contact time iodine

Water temperature Quats

Water pH quats

Water hardness quats

Sanitizer concentration quats

Sanitizer contact time quats

The temperature of t he final sanitizing rinse must be at least ___F (82C) for stationary rack, single temperature machines, it must be at least ___F. The dishwater must have a built in thermometer which checks water temperature at the mainfold as shown in the photo at left. This is where the water sprays into the tank.

Once utensils, tableware, and equipment have been cleaned and sanitized they must be stored in a way that will protect them from contamination follow these guidelines. store tableware and utensils at least _ inches (__ centimeters) protect them from dirt and moisture. clean and sanitize drawers and shelves before storing clean items. store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up, as shown in the photo at left. Staff can then pick them up without touching food-contact surfaces. Clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily, and clean as often as needed. keep the food contact surfaces of stationary equipment covered until ready for use.