Removes food and dirt from other surfaces. |
What does cleaning do? |
1) Type and condition of the dirt |
What are the factors that affect the cleaning process? |
Chemicals that remove food, dirt, rust, stains, minerals, or other deposits. |
What are cleaners? |
Follow manufacturers’ instructions carefully, and do not use one type of cleaner in place of another. |
What guidelines should you use when using cleaners? |
Detergents, degreasers, delimers, and abrasive cleaners. |
What are the 4 categories of cleaners? |
Surface acting agents that reduce surface tension between the dirt and surface being cleaned. |
What are surfactants? |
Removing fresh dirt from floors, walls, ceilings and prep surfaces. |
What do you use detergents for? |
Detergents that contain a grease-dissolving agent. |
What are degreasers? |
Mineral deposits and other dirt that other cleaners can’t dissolve. |
What are delimers used for? |
Cleaners that contain a scouring agent that helps scrub hard-to-remove dirt. |
What are abrasive cleaners? |
Reduces pathogens on a surface to safe levels. |
What does sanitizing do? |
Water must be at least 171 degrees, and the item must be soaked for at least 30 seconds. |
What is the heat sanitizing method? |
Tableware, utensils, and equipment must be sanitized by soaking them in a chemical sanitizing solution, or you can rinse, swab or spray them with sanitizing solution. |
What is the chemical sanitizing method? |
Chlorine, iodine, and quaternary ammonium compounds. |
What are three common types of sanitizers? |
Concentration, temperature, contact time, water hardness and pH. |
What factors influence the effectiveness of chemical sanitizers? |
The amount of sanitizer to water. |
What does concentration mean when referring to chemical sanitizers? |
Parts per million (ppm). |
What is concentration (of sanitizers) measured in? |
The amount of minerals you find in water. |
What is water hardness? |
1) Scrape or remove food bits from the surface. |
What are the 5 steps of cleaning and sanitizing? |
After they are used, before you start working with a different food, any time you’re interrupted during a task and items may have been contaminated, and after 4 hours if in constant use. |
When do you need to clean and sanitize food-contact surfaces? |
-Unplug |
How do you clean and sanitize stationary equipment? |
Machine and manual. |
What are two types of dishwashing? |
Layout, sufficient water supply, separate area for cleaning pots and pans, devices that indicate water pressure and temp, and staff trained to operate. |
What does your effectiveness of your dishwashing program depend on? |
180 degrees, or 165 degees for stationary rack. |
What must the temp of the of the final sanitizing rinse? |
Preparation (scrape, rinse, soak items), loading (use correct racks), air-dry, monitor. |
What guidelines should you follow for operating dishwashing machines? |
-Clean and sanitize each sink and drain board |
What are the procedures for setting up a three-compartment sink for manual dishwashing? |
1)Rinse, scrape, or soak items before washing them. |
What are the 5 steps for using a three-compartment sink? |
At least 6 inches off the floor. |
How must tableware and utensils be stored? |
What things should you think about when developing a plan for cleaning up vomit and diarrhea? |
-How you will contain liquid and airborne substances -How you will clean, sanitize and disinfect -When to throw food away that may have been contaminated -What equipment is needed to clean up these substances -When you must wear protective equipment -How staff will be notified -How to segregate contaminated area -When staff must be restricted from area -How sick customers will be removed -How the cleaning plan will be implemented |
-Good lighting |
How should storage areas for cleaning tools and supplies have? |
– Air-dry towels overnight |
What should you consider when storing cleaning tools? |
-Safe use and handling |
What should a Material Safety Data Sheet contain? |
-Identify cleaning needs |
What do you need to consider when developing a cleaning program? |
-What should be cleaned |
What should a master cleaning schedule include? |
ServSafe- Chapter 12
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