Follow the instructions on the label and any requirements from your local regulatory authority
Definition of sanitizing:
Reduces pathogens on a surface to safe levels.
7) List the correct order of the steps to clean and sanitize: (5 steps)
Scrape or remove food bits from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air dry
What should you do if a tub of chemical sanitizer looks dirty or the concentration is too low?
Dump it out and replace it
If chemicals are transferred to a new container, what does the food handler need to do?
Label the new container with the common name of the chemical
What temperature does the water have to be in a three compartment sink’s first (cleaning) sink need to be?
110°F
What temperature does water need to be for heat sanitizing? How long do items need to be soaked in the hot water for heat sanitizing?
171°F for 30 seconds
How often do you need to clean and sanitize if the same items or equipment are in constant use?
Every 4 hours
9) What are the correct steps in cleaning and sanitizing stationary equipment? (7 steps) Unplug the equipment
Take the removable parts off the equipment. Wash rinse and sanitize them by hand or in the dishwasher. Scrape or remove food from the equipment surfaces Wash t
What organization has requirements for MSDS?
OSHA
12) What are the correct steps of washing dishes in a three compartment sink? (5 steps)
Rinse, scrape or soak items before washing them Wash items in the first sink Rinse items in the second sink Sanitize items in the third sink Air-dry items on a
Name 2 types of cleaners and their pourposes
a. Degreaser- Detergents that contain a grease-dissolving agent. b. Detergent- Used for different cleaning tasks. Contain surfactants (surface acting agents) t
19) What is the employers requirements for posting MSDS?
Staff have the right to see an MSDS for any hazardous chemical they work with. Therefore, you must keep these sheets where they can be accessed.
How should utensils (flatware) be stored after they have been cleaned and sanitized?
At least 6 inches off the floor and food contact surfaces facing down (handles up).
What does the temperature have to be of a high temperature dishwashing machine’s final sanitizing rinse cycle?
180°F
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