What are the 5 steps to washing dishes in a three compartment sink?

1) Rinse, scrape, or soak items before washing them 2) Wash items in the first sink 3) Rinse items in second sink 4) Sanitize items in third sink 5) Air-dry items on a clean and sanitized surface

List the 5 factors that affect a sanitizer's effectiveness

1) Concentration 2) Temperature 3) Contact time 4) Water hardness 5) pH

List the four instances when a food-contact surface must be cleaned and sanitized.

1) After it is used 2) Before food handlers start working with a different type of food 3) Any time food handlers are interrupted during a task and the items being used may have been contaminated 4) After four hours if items are in constant use

True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl.

False: Dishes should be air-dried.

True or false: Cleaning reduces the number of pathogens on a surface to safe levels.

False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level.

True or false: Surfaces must be sanitized before they are cleaned.

False: They should be washed & rinsed before sanitizing.

What is the importance of cleaning and sanitizing in the kitchen?

It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

& what s the objective ?

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present.

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Serv Safe Chapter 10

Question	Answer
True or false: When storing cleaning tools, you should allow them to air dry overnight.	true
What are the 5 steps to washing dishes in a three compartment sink?	1) Rinse, scrape, or soak items before washing them 2) Wash items in the first sink 3) Rinse items in second sink 4) Sanitize items in third sink 5) Air-dry items on a clean and sanitized surface
List the 5 factors that affect a sanitizer's effectiveness	1) Concentration 2) Temperature 3) Contact time 4) Water hardness 5) pH
List the four instances when a food-contact surface must be cleaned and sanitized.	1) After it is used 2) Before food handlers start working with a different type of food 3) Any time food handlers are interrupted during a task and the items being used may have been contaminated 4) After four hours if items are in constant use
True or false: Soaking items for 30 seconds in water at least 171F is an acceptable way to sanitize items.	true
True or false: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towl.	False: Dishes should be air-dried.
True or false: Cleaning reduces the number of pathogens on a surface to safe levels.	False: Cleaning removes food and dirt. Sanitizing is the process that reduces pathogens to a safe level.
True or false: Surfaces must be sanitized before they are cleaned.	False: They should be washed & rinsed before sanitizing.
What is the importance of cleaning and sanitizing in the kitchen?	It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.
& what s the objective ?	The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present.

Created by: Makayla Neal

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