Week 3 - August - HACCP 11 | Cleaning

Both manual and mechanical means of cleaning are effective when done to standards?

• true
• false

You should always follow your hotel's standard operating procedures in preference to the manufacturer’s instructions for use?

• true
• false

Answer explanation

False - Always follow manufacturer specifications

Water should be emptied from sinks and dishwashers every 30 minutes?

• true
• false

Answer explanation

False - Water should be emptied when required

If there is a drop in wash/rinse temperature and the chemicals run out, it is ok to continue to use the machine?

• true
• false

Answer explanation

False - Stop using the machine and investigate and rectify the problem

All clean items should be stored at a location that will prevent the possibility of contamination by any means?

• true
• false

Keeping areas clean, sanitizing frequently and keeping food sealed is one of the best ways to prevent vermin infestation?

• true
• false

If there are flies infesting the dry goods store, a household fly spray is safe to use?

• true
• false

Answer explanation

False - A professional pest contractor should be consulted

How many stages does a commercial dishwasher has?

• 5

• 7

• 4

• 3

Answer explanation

Commercial dishwashers have 4 stages:

• Pre-wash, hot water and detergent are sprayed to remove easy grime

• Wash cycle is repeated, and all grime is removed

• Pre-rinse, hot water removes most if not all detergent

• Final rinse, water in this stage should be between 82°C (180°F) – 87°C (189°F) for no less than one minute. This stage will sanitize crockery and cutlery.