ServSafe- Chapter 12

Removes food and dirt from other surfaces.

What does cleaning do?

1) Type and condition of the dirt
2) Water hardness
3) Water temperature
4) Surface
5) Agitation or pressure
6) Length of treatment

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.
2) Wash the surface
3) Rinse the surface
4) Sanitize the surface
5) Allow the surface to air-dry.

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
-Take removable parts off equipment.
-Scrape or remove food from the equipment.
-Wash the surfaces.
-Rinse the equipment surfaces.
-Allow to air-dry.

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
-Fill first sink with detergent and water at 110 degrees
-Fill second sink with clean water
-Fill third sink with water and sanitizer to correct concentration.
-Provide clock with a second hand

What are the procedures for setting up a three-compartment sink for manual dishwashing?

1)Rinse, scrape, or soak items before washing them.
2) Wash items in first sink
3)Rinse items in the second sink
4)Sanitize items in the third sink
5)Air-dry items on a clean and sanitized surface.

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
-Hooks for mops, brooms, and other cleaning tools
-Utility sink
-Floor drain

How should storage areas for cleaning tools and supplies have?

- Air-dry towels overnight
-Hang mops, brooms, and brushes
-Clean and rinse buckets.

What should you consider when storing cleaning tools?

-Safe use and handling
-Physical health, fire, and reactivity hazards
-Precautions
-Protective equipment to wear when using.
-First-aid info
-Manufacturers name, address, number
-Prep date of MSDS
-Hazardous ingredients

What should a Material Safety Data Sheet contain?

-Identify cleaning needs
-Create a master cleaning schedule
-Choosing cleaning materials
-Implement the cleaning program

What do you need to consider when developing a cleaning program?

-What should be cleaned
-Who should clean it
-When it should be cleaned

What should a master cleaning schedule include?

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ServSafe- Chapter 12

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Removes food and dirt from other surfaces.

What does cleaning do?

1) Type and condition of the dirt
2) Water hardness
3) Water temperature
4) Surface
5) Agitation or pressure
6) Length of treatment

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.
2) Wash the surface
3) Rinse the surface
4) Sanitize the surface
5) Allow the surface to air-dry.

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
-Take removable parts off equipment.
-Scrape or remove food from the equipment.
-Wash the surfaces.
-Rinse the equipment surfaces.
-Allow to air-dry.

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
-Fill first sink with detergent and water at 110 degrees
-Fill second sink with clean water
-Fill third sink with water and sanitizer to correct concentration.
-Provide clock with a second hand

What are the procedures for setting up a three-compartment sink for manual dishwashing?

1)Rinse, scrape, or soak items before washing them.
2) Wash items in first sink
3)Rinse items in the second sink
4)Sanitize items in the third sink
5)Air-dry items on a clean and sanitized surface.

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
-Hooks for mops, brooms, and other cleaning tools
-Utility sink
-Floor drain

How should storage areas for cleaning tools and supplies have?

– Air-dry towels overnight
-Hang mops, brooms, and brushes
-Clean and rinse buckets.

What should you consider when storing cleaning tools?

-Safe use and handling
-Physical health, fire, and reactivity hazards
-Precautions
-Protective equipment to wear when using.
-First-aid info
-Manufacturers name, address, number
-Prep date of MSDS
-Hazardous ingredients

What should a Material Safety Data Sheet contain?

-Identify cleaning needs
-Create a master cleaning schedule
-Choosing cleaning materials
-Implement the cleaning program

What do you need to consider when developing a cleaning program?

-What should be cleaned
-Who should clean it
-When it should be cleaned

What should a master cleaning schedule include?

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