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What can be used to sanitize a surface ?
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what is water Hardness and pH ?
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serv safe chapter 10
| Question | Answer |
|---|---|
| What can be used to sanitize a surface ? | -Heat :The water must be at least 171F°(77°C) :Immerse the item for 30 seconds -Chemicals :Chlorine :Iodine :Quats |
| what is water Hardness and pH ? | -Find out what your water hardness and pH is from your municipality -Work with your supplier to identify the correct amount of sanitizer to use |
| when must food-contact surfaces be cleaned and sanitized ? | -After they are used -Before working with a different type of food -Any time a task was interrupted and the items may have been contaminated -After four hours if the items are in constant use |
| what do you do when Cleaning and Sanitizing Stationary Equipment ? | -Unplug the equipment -Take the removable parts off the equipment (Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed) -Scrape or remove food from the equipment surfaces -Wash the equipment surfaces |
| what are the guidelines of cleaning and sanitizing a machine ? | -Clean the machine as often as needed -Scrape, rinse, or soak items before washing -Use the correct dish racks -Never overload dish racks -Air-dry all items -Check the machine’s water temperature and pressure |
| what do you do when storing clean and sanitized tableware and equipment? | -Store them at least 6" (15 cm) off the floor -Clean and sanitize drawers and shelves before items are stored -Store glasses and cups upside down on a clean and sanitized shelf or rack |
| what do you do when storing clean and sanitized tableware and equipment? | -Store flatware and utensils with handles up -Cover the food-contact surfaces of stationary equipment until ready for use -Clean and sanitize trays and carts used to carry clean tableware and utensils |
| what do you do when cleaning the premises? | -Clean nonfood-contact surfaces regularly Includes floors, ceilings, walls, equipment exteriors, etc. Prevents dust, dirt, food residue and other debris from building up. |
| where should you store Cleaning Tools and Chemicals? | Place in a separate area away from food and prep areas |
| what should a storage area require ? | -Good lighting so chemicals can be easily seen -Utility sink for filling buckets and washing cleaning tools -Floor drain for dumping dirty water -Hooks for hanging cleaning tools |
| what should you identify in order to create a master cleaning schedule ? | -What should be cleaned -Who should clean it -When it should be cleaned -How it should be cleaned |
Created by:
n4nii