PSL1CH7Vocab Hygiene & Cleanliness

Process that removes food and other dirt from a surface.

• sanitizing

• contact time

• cleaning

• cleaning program

Process that reduces pathogens on a surface to safe levels.

• cleaning

• detergents

• degreasers

• sanitizing

Chemicals that remove food, dirt, rust, stains, minerals, and other deposits; cleaners include the

following four groups: detergents, degreasers, delimers, and abrasive cleaners.

• cleaners

• degreasers

• detergents

• delimers

Cleaners that are either general purpose or heavy duty; general-purpose detergents remove fresh dirt

and can be used on almost anything, whereas heavy-duty detergents remove wax, dried-on dirt, and baked-on

grease.

• abrasive cleaners

• detergents

• degreasers

• degreasers

Cleaners that dissolve grease and work well where grease has burned on, such as on oven doors

and range hoods.

• delimers

• detergents

• abrasive cleaners

• degreasers

Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove; for example, they

are designed to clean scaling (mineral deposits such as those left by hard water), rust stains, and tarnish.

• degreasers

• detergents

• delimers

• abrasive cleaners

Cleaners with a scouring agent that helps scrub hard-to-remove dirt; dishwashers often use

abrasive cleaners to remove baked-on foods in pots and pans.

• cleaners

• detergents

• abrasive cleaners

• degreasers

The amount of time that items being sanitized must be immersed in the sanitizing solution; the

contact time depends on the type of sanitizer being used.

• food handlers

• contact time

• cleaning program

• detergents

All foodservice employees who either handle food directly or work with the surfaces that the food will touch.

• detergents

• degreasers

• delimers

• food handlers

A system that organizes all of the cleaning and sanitizing tasks in the kitchen; restaurant and foodservice managers with the most effective cleaning programs focus on three things: (1) creating a master cleaning schedule, (2) training staff to follow the cleaning schedule, and (3) monitoring the program to make sure it works

• cleaning

• cleaning program

• food handlers

• degreasers