Cleaning and Sanitiaing

Cleaning and Sanitizing

How to stay safe

Multiple Choice

What is sanitizing?

• Reduces the PH of a surface

• Reduces dirt from a surface

• Reduces the hardness of water.

• Reduces pathogens to a safe level

Multiple Choice

What is cleaning?

• Reduces the PH of a surface

• Reduces dirt from a surface

• Reduces the hardness of water.

• Reduces pathogens to a safe level

Lets dig deeper

Steps to cleaning and sanitizing.

Multiple Choice

What is the correct way to clean and sanitize a prep table?

• Sanitize, rinse, wash, air dry

• Air dry, wash, rinse, sanitize

• Wash, rinse, sanitize, air dry

• Wash, sanitize, air dry, rinse

Open Ended

How can you sanitize at home?

Fill in the Blank

What products can you use to make sanitizing solutions at home?

Open Ended

What was the solution ratio for make a bleach solution?

Multiple Choice

What was the amount of time bleach solution must stay on surfaces in order to work correctly?

• 20 sec

• 30 sec

• 40 sc

• 60 sec

Multiple Choice

How long is the bleach solution good for before you need to throw it out because of loss of strength?

• 1 day

• 7 days

• 5 days

• 2 days

Multiple Choice

How hot should you heat hydrogen peroxide and distilled vinegar to?

• 80 degree F

• 160 degree F

• 130 degree F

• 120 degree F

Fill in the Blank

Heated hydrogen peroxide needs to stay on surfaces for ____ minutes and room temperature hydrogen peroxide needs to stay on surfaces for ______ minutes in order to be effective.

Multiple Choice

What was the amount of time bleach solution must stay on surfaces in order to work correctly?

• 20 sec

• 30 sec

• 40 sc

• 60 sec

Open Ended

What your thoughts about cleaning a table this way in the future?

What is wrong with this picture?

Multiple Choice

It can be done by employing heat to kitchen paraphernalia that must be sanitized either by air-drying, boiling or scalding.

• heat application

• chemical sanitizers

Multiple Choice

These are very useful not only in sanitizing tools, utensils, and equipment but also the whole kitchen premises.

• heat sanitizers

• chemical sanitizers

Multiple Choice

It is the most inexpensive and readily available way to sanitize.

• hot water

• steam

Multiple Choice

It is considered as one of the most effective ways of sanitizing tools.

• hot water

• steam

Multiple Choice

It is the process of making the kitchen paraphernalia free of any microorganisms that may cause sickness and disease.

• cleaning

• sanitation

• steaming

• washing

Multiple Choice

It is the process of removing dirt and other impurities from kitchen tools, utensils, and equipment.

• sanitizing

• cleaning

• steaming

• washing

Multiple Choice

What should be in the third sink in a three compartment sink?

• Sanitizer

• Water and detergent

• Dirty water

• Plain clean water

Multiple Choice

Jim was washing dishes in a dishwasher. What step did he do wrong?

• Presoaked items with dried-on food

• When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them.

• Used a towel to dry the dishes.

• Loaded the racks so the water spray will reach all surfaces.

Multiple Choice

Where should garbage cans be cleaned?

• Away from food and utensils

• In dishwashing areas

• Next to food-prep areas

• In food storage areas

Multiple Choice

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

• The head chef should be warned of the pests.

• The shipment should be stored outside the kitchen until a manager inspects it.

• The shipment should be refused and prevented from entering the operation.

• The food handler should remove all evidence of the pests.

Multiple Choice

A food-contact surface must be cleaned and sanitized

• before working with a different type of food.

• every 6 hours.

• only if the food handler changes gloves.

• at the end of the food handler’s shift.

Multiple Choice

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

• Sanitizing

• Rinsing

• Air-drying

• Rewashing

Multiple Choice

The first step in cleaning and sanitizing items in a three-compartment sink is

• air-drying items.

• immersing items in sanitizer.

• washing items in detergent.

• rinsing, scraping, or soaking items.

Multiple Choice

Which does not require sanitizing?

• Plates

• Knives

• Walls

• Tongs

Multiple Choice

What is the correct way to clean and sanitize a prep table?

• Remove food from the surface, air-dry, wash, rinse, sanitize

• Remove food from the surface, sanitize, rinse, wash, air-dry

• Remove food from the surface, wash, sanitize, air-dry, rinse

• Remove food from the surface, wash, rinse, sanitize, air-dry

Multiple Choice

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

• Test the solution with a sanitizer kit.

• Try out the solution on a food-contact surface.

• Use very hot water when making the solution.

• Mix the solution with equal parts of water.

Multiple Choice

If food-contact surfaces are in constant use, how often must they be cleaned sanitized?

• Every 4 hours

• Every 6 hours

• Every 5 hours

• Every 8 hours

Multiple Choice

Which surface needs to be cleaned and sanitized?

• Walls

• Cutting boards

• Floors

• Garbage containers