Cleaning and Sanitizing in the Test Kitchen

In this video tutorial, Micah from Dine Company discusses the importance of cleanliness in food preparation areas. The tutorial covers the necessary tools for cleaning and sanitizing, including suds pails, steripails, and test strips. It provides detailed instructions on preparing sanitizing solutions using bleach or quaternary sanitizer and how to verify their effectiveness with test strips. The video also directs viewers to additional resources and product options available at Dine Company.

What should be considered a food contact surface?

• Any area where food is stored

• Any area where food is prepared or served

• Any area where food is consumed

• Any area where food is discarded

What color is the suds pail used for detergent?

• Blue

• Red

• Yellow

• Green

Which of the following is NOT mentioned as a cleaning tool?

• Vacuum cleaner

• Kitchen towels

• Steripail

• Suds pail

What is the acceptable range of parts per million for a bleach and water sanitizing solution?

• 10 to 20 parts per million

• 100 to 150 parts per million

• 30 to 40 parts per million

• 50 to 99 parts per million

What should you use to verify the strength of a bleach and water solution?

• A pH meter

• A color chart

• A thermometer

• A bleach and water sanitizing test strip

When using quaternary sanitizer, what should you follow for the solution strength?

• Your own judgment

• The smell of the solution

• The manufacturer's recommendation

• The color of the solution

Where can you find more information on cleaning and sanitizing procedures?

• Grocery store

• Community center

• Local library

• DineCompany.com

Where is the physical store of Dine Company located?

• New York, NY

• Chicago, IL

• Los Angeles, CA

• Louisville, KY