TLE 7 Lesson 2 - Review Activity

Used to wash tableware, surfaces, and equipment.

• Cleaning

• Solvent Cleaners

• Detergents

• Abrasive Cleaners

The process of removing food and other types of soil from a surface,

such as a dish, glass, or cutting board

• Cleaning

• Solvent Cleaners

• Detergents

• Abrasive Cleaners

They are used to remove surfaces where grease has burned.

• Cleaning

• Solvent Cleaners

• Detergents

• Abrasive Cleaners

It is done using heat, radiation, or chemicals to remove microbes or bacteria.

• Cleaning

• Sanitizing

• Abrasive Cleaners

• Acid Cleaners

It is the presence of too little sanitizer will result in an inadequate

reduction of harmful microorganisms.

• Concentration

• Temperature

• Contact Time

• Chemicals

You work in a busy restaurant, and your manager has instructed you to sanitize all food preparation surfaces. The approved sanitizers available are chlorine, iodine, and quaternary ammonium. However, you notice that the chlorine supply is running low. What steps would you take to ensure that the food preparation surfaces are effectively sanitized while maintaining compliance with the approved sanitizers?

• Concentration

• Temperature

• Contact Time

• Chemicals

As a quality control supervisor in a food processing plant, you are responsible for ensuring that all cleaned items go through the proper sanitization process. The standard operating procedure mandates that the cleaned items must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time. One of your team members is rushing to meet production targets and suggests cutting down the contact time to save time. How would you handle this situation to ensure both efficiency and adherence to the recommended sanitization protocols?

• Concentration

• Temperature

• Contact Time

• Chemicals

As a head chef in a busy restaurant, you are responsible for overseeing the kitchen's sanitization procedures. The guidelines state that chemical sanitizers work best in water that is between 55°F (13°C) and 120°F (49°C). One of your kitchen staff members is consistently using cold water below the recommended temperature for sanitizing utensils.

How would you address this situation to ensure compliance with the temperature guidelines

and maintain effective sanitization practices in the kitchen.

• Concentration

• Temperature

• Contact Time

• Chemicals

Provide a minimum of two types of cleaning agent categories.

• Detergents

• Temperature

• Contact Time

• Abrasive Cleaners

• Concentration

As a kitchen supervisor in a busy restaurant, you're responsible for ensuring proper _______

sanitation of kitchen equipment. The approved methods include steam, hot water, and hot air,

and it's crucial that cleaned items are exposed to these methods for a minimum of 30 seconds.

One of your team members suggests a quicker process to save time during the busy hours.

How would you address this situation to balance efficiency and adherence to the

recommended heat sanitation duration?

• Heat

• Temperature

• Contact Time

• Chemicals