Ch. 12 Cleaning and Sanitizing

What factors affect the effectiveness of cleaning?

• Type and condition of the dirt

• Water temperature

• Surface

• All of the above

What is the recommended water temperature for cleaning?

• Less than 10°F

• Between 50°F and 99°F

• More than 100°F

• Between 75°F and 99°F

How can you sanitize nonfood-contact surfaces?

• Soaking in hot water

• Using chemical sanitizing solution

• Rinsing with water

• Scrubbing with detergent

What is the purpose of delimers?

• To remove mineral deposits

• To dissolve grease

• To scrub hard-to-remove dirt

• To sanitize surfaces

How should you clean and sanitize stationary equipment?

• Use a dishwasher

• Use a three-compartment sink

• Wipe with a cloth

• Spray with sanitizer

What should you do when the rinse water becomes dirty or full of suds?

• Continue using the same rinse water

• Change the rinse water

• Add more soap to the rinse water

• Use hot water to rinse the items

How long should you sanitize items for?

• 10 seconds

• 30 seconds

• 1 minute

• 5 minutes

What should you do if the temperature of the water/sanitizer concentration falls too low?

• Continue using the same solution

• Add more water to the solution

• Change the sanitizing solution

• Increase the temperature of the solution

How should you air-dry tableware and equipment?

• Use a towel to dry them

• Place them upside down to drain

• Use a hairdryer to speed up the drying process

• Leave them on a dirty surface to dry

Where should tableware and equipment be stored?

• On the floor

• In a separate area from food

• In the refrigerator

• In a dirty drawer