Cleaning and Sanitizing.
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| Cleaning tools must be: | show 🗑
|
||||
| show | Follow manufacturers’ instructions
Do not use one type of detergent in place of another unless the intended use is the same
🗑
|
||||
| Surfaces can be sanitized using: | show 🗑
|
||||
| show | Food-contact surfaces can be sanitized
by either:
Soaking them in a sanitizing solution
Rinsing, swabbing, or spraying
them with a sanitizing solution
In some cases a detergent-sanitizer blend can be used:
Use it once to clean
Use it a s
🗑
|
||||
| show | Sanitizers should be mixed with water to the right concentration
Not enough sanitizer:
May make the solution weak and useless
Too much sanitizer:
May make the solution too strong, unsafe, and corrode metal
🗑
|
||||
| show | Check concentration with a test kit
Make sure it is designed for the
sanitizer used
Check the concentration often
Change the solution when:
It’s dirty
The concentration is too low
🗑
|
||||
| Temperature: | show 🗑
|
||||
| show | The sanitizer must make contact with the object for a specific amount of time
Minimum times differ for each sanitizer
🗑
|
||||
| show | 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
🗑
|
||||
| How to clean and sanitize | show 🗑
|
||||
| Food-contact surfaces must be cleaned and sanitized: | show 🗑
|
||||
| show | 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
🗑
|
||||
| show | Rinse the equipment surfaces with clean water
Sanitize the equipment surfaces
Make sure the sanitizer comes in contact with each surface
Allow all surfaces to air-dry.
Put the unit back together
🗑
|
||||
| Clean-in-Place Equipment: | show 🗑
|
||||
| show | Final sanitizing rinse must be at least 180°F (82°C)
165°F (74°C) for stationary rack,
single-temperature machines
🗑
|
||||
| Chemical-Sanitizing Machines most be: | show 🗑
|
||||
| show | 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
🗑
|
||||
| Setting Up a Three-Compartment Sink: | show 🗑
|
||||
| Steps for Cleaning and Sanitizing: | show 🗑
|
||||
| show | 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
🗑
|
||||
| When storing clean and sanitized tableware and equipment: continued | show 🗑
|
||||
| show | Clean nonfood-contact surfaces regularly
Includes floors, ceilings, walls, equipment exteriors, etc.
Prevents dust, dirt, food residue and other debris from building up.
🗑
|
||||
| show | Diarrhea and vomit in the operation, must be cleaned up the correct way.
It can carry Norovirus, which is highly contagious.
Correct cleanup can prevent food from becoming contaminated and keep others from getting sick
🗑
|
||||
| show | How you will contain liquid and airborne substances, and remove them from the operation
How you will clean, sanitize, and disinfect surfaces
When to throw away food that may have been contaminated
What equipment is needed to clean up these substance
🗑
|
||||
| Developing a plan for cleaning up vomit and diarrhea: continued | show 🗑
|
||||
| show | Place in a separate area away from food and prep areas
🗑
|
||||
| show | Only purchase those approved for use in foodservice operations
Store them in their original containers away
from food and food-prep areas
If transferring them to a new container, label
it with the common name of the chemical
🗑
|
||||
| show | Dump mop water or other liquid waste into toilets or urinals
Clean tools in sinks used for:
Handwashing
Food prep
Dishwashing
🗑
|
||||
| show | Keep MSDS for each chemical
When throwing chemicals out, follow:
Instructions on the label
Local regulatory requirements
🗑
|
||||
| To develop an effective cleaning program: | show 🗑
|
||||
| show | What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned
🗑
|
||||
| Monitoring the cleaning program: | show 🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
Kàren.A