What are two ways to sanitize? (2)
- Chemicals
- Heat
What must the temperature be to sanitize through heat?
How long should you soak for?
- At least 171F
- At least 30 Seconds
In a three sink compartment, what should be in the sinks, starting with the first one? (3)
- Detergent and water to 110F
- Clean water
- Sanitizer
Should you rinse again after sanitizing? Yes or no
No!
You should also never use a towel to dry them either
The temperature of a high temperature dishwasher should be?
180F
What are the three common types of chemical sanitizers? (3)
- Chlorine
- iodine
- Quaternary
What factors affect the effectiveness of sanitizers? (5)
- Concentration
- Temperature
- Contact time
- Water hardness
- pH
What can you use to test sanitizer strength?
Test kits
What are the five steps to cleaning and sanitizing a surface?
- Scrape food off the plate
- Wash the surface
- Rinse the surface
- Sanitize the surface
- Air-dry
There are two different types of cloths, what are they? (2)
- Dry Cloths
- Wet Cloths
Should wet wipes used for raw food be separated from other foods? Yes or No?
Yes!
Where should Chemicals be stored? Above or Below other utilities
On the bottom, below food, equipment, everything.
What are the three steps to creating a master cleaning schedule? (3)
- Create
- Train
- Monitor
What should be on the cleaning schedule? (4)
- What to clean
- Who cleans what
- When to clean
- How to clean
