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!
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| To clean a surface: clean surface, rinse surface, sanitize surface and | allow to air dry
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| To remove bits of baked cheese from a pot use | Abrasive cleaner
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| Clean a grill backsplash | Degreaser
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| Remove minerals deposits from a steam table | Delimer
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| Wash a kitchen wall with | Detergent
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| What is sanitizing | reducing pathogens to safe levels
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| If food contact surfaces are in constant use, how often must they be cleaned and sanitized | Every 4 hours
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| To make a sanitized spray onto food contact surface, what make is safe to use | test the solution with a sanitizer test kit
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| Foodservice mangers can check which chemicals sanitizers are appropriate for their operations? | Check with local regulatory authority
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| How should chemicals be thrown away | Follow label instructions and any regulatory requirements
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| Material Safety Data Sheets MSDS should be | kept so employees can access them
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| Flatware and utensils that have been cleaned and sanitized should be stored | with handles facing up
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| What is the correct way to clean and sanitize a prep table | Wash, rinse, sanitize air dry
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Created by:
pklein
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