7804812
Description
Flashcards by Ayanna Patterson, updated more than 1 year ago
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Created by Ayanna Patterson
almost 8 years ago
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| Question | Answer |
| Desc.ribe the 2 types of sanitizers | 1. heat: water must be 171 F and soak for 30 s or run through high temp dishwasher 2. chemical: soak, rinse, swab, or spray with chlorine, iodine, or Quaternary ammonium compounds (Quats) |
| What are the guidelines for sanitizer effectiveness? | 1. mix of chemical and water measured ppm 2. make sure at right temp 3. Right contact time 4. Water hardness: minerals in water 5. right pH |
| What are the general guidelines for sanitizing with chlorine at a temp of more than 100 F? | 1. pH less than 10 2. see manufacter's reco. for hardness 3. Concentration b/t 50-99 ppm 4. contact time =>7 sec. |
| What are the general guidelines for sanitizing with chlorine at a temp of more than 75 F? | 1. pH less than 8 2. see manufacter's reco. for hardness 3. Concentration b/t 50-99 ppm 4. contact time >7 sec. |
| What are the general guidelines for sanitizing with iodine? | 1. 68 degrees F/ 20 C 2. pH of less than 5 or see manu. 3. manufacter's rec. 4. concentration b/t 12.5 -35 ppm 5. contact time of more than 30 s |
| What are the general guidelines for sanitizing with Quats? | 1. 75 degrees F/ 24 C 2. manufacturer's rec 3. <= 500 ppm manufacturer's rec. 4. manufacturer's rec 5. contact time of more than 30 s |
| Describe the 5 steps to properly clean and sanitize a surface. | 1 Scrape, remove food bis from surface 2. Wash surface w/ approved cleaner 3. Rinse surface w/ clean water 4. Sanitize surface 5. Allow surface to air dry |
| When do food-contact surfaces need to be sanitized? | 1. After use 2. before food handlers work w/ different type of food 3. any time food handler are interrupted during task and surface can be contaminated 4. after 4 hours of constant use |
| Describe how to clean/sanitize stationary equipment. | 1. unplug 2. Remove parts and wash, rinse, and sanitize through dishwasher if you can 3. scrape food from surfaces 4. wash, rinse and sanitize surfaces 5. allow air dry and reassemble |
| Describe the guidelines for high-temp and chemical sanitizing dishwashing machines? | High: final sanitizing rinse must be 180, for stationary rack, single temp dishwashing machines, temp at 165 F; all must have built-in thermometer Chem: can use lower temp; see manufacturer's guidelines ** never use towel, air dry |
| Describe guidelines for manual dishwashing. | 1. clean/sanitize each sink/drain board 2. fill first sink w/ detergent water at least 110 F 3. 2nd sink is rinse, 3rd is sanitize 4. provide a clock and let food handlers monitor how long they're sanitized |
| Describe guidelines for storing tableware and equipment. | 1.Store tableware/utensils 6 inches off floor 2. clean/sanitize drawers before storing 3. Store glasses/cups upside down 4. clean/sanitize trays carts often 5. keep food-contact surfaces for stationary equipment covered until ready to use |
| Describe questions for cleaning vomit/diarrhea? | How will.... 1. contain liquid/airborne substances 2. clean sanitize, disinfect and what equipent 3. staff be notified of procdures 4. segregate contaminated areas 5. sick customers are remove 5. clean up plan be impletmented 6. when to throw away food 7. when to restrict staff |
| Describe guidelines for storing clening tools/supplies. | 1. Good lighting so staff can see chemicals 2. hooks for hanging mops, brooms, and other cleaning tools 3. utility sink for filling buckets/washing tools 4 floor drain to dump water 5. try to let everything air dry |
| Describe how to develop a cleaning program. | 1. Create a master cleaning schedule 2 Training staff to follow program 3. Monitor cleaning program by supervising, checking, change schedules as needed, ask staff for feedback/input |
| Describe how to create a master cleaning schedule | 1. What should be cleaned 2. who should clean it 3. when it should be cleaned 4. how it should be cleaned |
| Describe guidelines for using food service chemicals. | 1. storage and labeling 2. follow proper disposal 3. Have MSDS and OSHA guidelines |
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