What is sanitizing?

Cleaners must be ________, noncorrosive, and safe to use.

Which of the following is NOT a type of cleaner?

To use cleaners correctly, you should follow which of these guidelines?

Food-contact surfaces must be sanitized after they have been _______ and cleaned.

Which of the following is a method of heat sanitizing?

Three common types of chemical sanitizers are ________, iodine, and quaternary ammonium compounds.

Detergent-sanitizer blends should be used once to clean and a second time to sanitize.

Chemical Sanitizers are regulated by _________.

Sanitizers must be ________ and ________ to employees during all hours of operation.

Which of the following is NOT a factor influencing the effectiveness of chemical sanitizers?

Sanitizer solution is a mix of ________ and ________.

Too little sanitizer may make the solution ________ and ________.

Too much sanitizer may make the solution too ________ and ________.

To check the concentration of sanitizer solution, use a ________.

Test kits are usually available from:

Concentration is measured in ________ or ________.

Which of the following can reduce a sanitizer solution’s effectiveness?

Change the sanitizer solution when:

Water Hardness is ________.

Water hardness is determined by the amount of ______ in your water.

Contact time is the amount of time ______ makes contact with the object being sanitized.

Which of the following is NOT a step in cleaning and sanitizing a surface?

What should you do if surfaces have not been cleaned and sanitized properly?

According to the guidelines, what is the recommended water temperature for using Chlorine as a sanitizer?

List the steps to clean and sanitize a surface as described in the guidelines.

Any surface that touches food must be cleaned, rinsed, and sanitized.

When should all food-contact surfaces be cleaned and sanitized?

Equipment manufacturers will usually provide ________ for cleaning and sanitizing stationary equipment.

Which of the following is NOT a step in cleaning and sanitizing stationary equipment?

For parts that cannot be removed, ________ or remove food.

Cleaning solution should be pumped through equipment and cleaned and sanitized daily for clean-in-place equipment.

Tableware and ________ are often cleaned and sanitized in a dishwashing machine.

Larger items such as pots and pans are often cleaned by hand in a ________ sink.

Dishwashing machines sanitize by using either ________ or a chemical sanitizer solution.

What is the minimum temperature for the final sanitizing rinse in high-temperature dishwashing machines?

For stationary-rack, single-temperature machines, the final sanitizing rinse must be at least ________.

What does the temperature gauge in a dishwasher check?

Where does the water spray into in a dishwasher?

Chemical-Sanitizing machines can clean and sanitize items at much ______ temperatures.

You should follow the dishwasher manufacturer's ______ when operating the machine.

When operating your dishwashing machine, which of the following is NOT a guideline for keeping the machine clean?

Which of the following is a step in preparing items for cleaning in a dishwashing machine?

You should always let items air dry after washing them in a dishwashing machine.

Which of the following should you monitor while using a dishwashing machine?

Operations often use a ______ sink to clean and sanitize big items.

What is the first step to clean and sanitize items in a three-compartment sink?

The steps to clean and sanitize items in a three-compartment sink include: 1. Scrape off food, 2. Wash in detergent, 3. Rinse, 4. Sanitize, 5. _____

According to the guidelines, how high should storage be off the floor to protect utensils, tableware, and equipment from contamination?

Clean and sanitize storage surfaces before storing clean items.

Glasses and flatware should be stored by stacking cups _____ and flatware handle ____

What are the two types of wiping cloths used in cleaning and sanitizing operations?

Wet wiping cloths should be stored in a _____ solution.

Nonfood-contact surfaces do not need to be ______________. However, they do need to be __________ regularly. This prevents ____________, ________________, and ________________ residue from building up. Not only will this prevent growth of ________________, but it will also prevent _______________.

To be effective, operations must have ________ for cleaning up vomit and diarrhea.

Cleaning tools must be stored so that they do not contaminate

It is best practice to store cleaning tools and supplies in a designated area away from food.

Never dump mop water or other liquid waste into ________

To prevent contamination, never clean mops, brushes, or other tools in sinks used for

If chemicals or cleaning tools have not been used or stored correctly, take corrective action immediately.

One of the biggest dangers is when chemicals are used or stored the wrong way.

Use: Only use chemicals approved for foodservice operations.

Storage: Where should chemicals be stored according to the guidelines?

Storage: Chemicals should be stored away from food and food-prep areas.

What should each chemical be labeled with?

What document should be kept for each chemical?

To develop an effective cleaning program for your operation, focus on three things. List one of them.

Creating a Master Cleaning Schedule: What information should be included in a master cleaning schedule?

Training your staff to follow the program: Staff should be trained to work with small groups or by area.

Name one way to monitor the cleaning program.