ch 12 Food Safety and Cleaning Procedures Flashcard

Front

What must operations have to effectively clean up vomit and diarrhea?

Back

Written procedures

Front

A food handler needs to clean a range hood. Which cleaner should they use? Options: Detergent, Degreaser, Delimer, Abrasive cleaner

Back

Degreaser

Front

Which cleaner should be used for removing the water scale in a steam table?

Back

Delimer

Front

Cleaner to remove baked-on food from a pan.

Back

Abrasive cleaner

Front

A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?

Back

Detergent

Front

Sanitizing

Back

Reducing the pathogens on a surface to safe levels

Front

What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?

Back

Use a test kit to check the sanitizer’s concentration when mixing it.

Front

Which factor impacts the effectiveness of chemical sanitizers?

Back

Concentration

Front

Surfaces can be sanitized using chemicals or

Back

heat.

Front

What is the minimum temperature that water must be to sanitize surfaces?

Back

171°F (77°C)