Topic 12 Cleaning and Sanitizing

1. True or False: Chemicals can be stored in food preparation areas if they are
properly labeled

2. True or False: The temperature of the final sanitizing rinse in a high-

temperature dishwashing machine should be 140°F (60°C)

3. True or False: Cleaning reduces the number of microorganisms on a surface

to safe levels

4. True or False: Utensils cleaned and sanitized in a three-compartment sink

should be dried with a clean towel

5. True or False: Tableware and utensils that have been cleaned and sanitized
should be stored at least 2 inches off of the floor.

6. Compare AND contrast CLEAN and Sanitize.

7. When should food contact surfaces be cleaned and sanitized?

1.

2.

3.

4.

8. Apply Your Knowledge: To Sanitize or Not to Sanitize; Which employee must

clean and sanitize
the items being used:
_____ Jorge has used the same knife to shuck oysters for two hours
_____ Bill finishes deboning chicken and wants to use the same cutting board
to fillet fish
_____ Mary returns to the slicer to continue slicing ham after being called
away to help with the lunch rush
_____ Maria, a delicatessen employee, has been slicing cheese on the same
slicer from 8:00 a.m to 12:00 p.m.
9. Cleaning agents must be:
1. Safe for _______________ use
2. Stable and _______________
10.When using them:
1. Follow manufacturers _______________ carefully
2. Never _______________ cleaners or attempt to make up cleaning agents
3. Do not _______________ one type of detergent for another unless the
intended use is stated clearly on the label
11.Solvent Cleaners, aka _____________________
 1. Contain _______________ dissolving agents
2. Effective for _______________ -on _______________
3. _______________ doors, _______________, and range _______________
4. Usually only effective at _______________ strength
12.Acid Cleaners:
1. Used on _______________ deposits and other soils alkaline cleaners
cannot remove
2. Effective for removing:
1. _______________ in dishwashing machines and steam tables
2. Rust _______________ and _______________ on copper and brass
3. Vary in type and strength based on the cleaner’s purpose
13.Abrasive Cleaners:
1. Contain a _______________ agent that helps scrub hard-to-remove soil
2. Effective for removing:
1. _______________ -on food in pots and pans
2. _______________ on floors
3. Should be used with caution since they can _______________
surfaces
14.Name the 2 Sanitizing Methods
1.
2.
15.Describe both Sanitizing Methods.

16.Describe the factors that affect a Sanitizing Methods effectiveness.

17.Describe the 2 types of Machine Sanitizers.

1.

2.
18.Label the diagram below…

19.To prevent contamination:

1. _______________ all tools before putting them away
2. Assign tools for _______________ tasks
3. Designate one set of tools for _______________ and another for
_______________
4. Why should you use a separate set of cleaning tools for the restroom?

20.When storing clean and sanitized tableware and equipment:

1. Store it at least ___” (15cm) off the floor
2. Clean and sanitize _______________ and shelves before items are stored;
_______________ and carts used to carry them
3. Store glasses and cups upside _______________
4. Store flatware and utensils with handles _______________
5. _______________ equipment food-contact surfaces until ready for use
21.Cleaning tools and chemicals
1. Should be placed in a storage area _______________ from food and food-
preparation areas
22.The storage area should provide:
1. A _______________ sink for filling buckets and washing cleaning tools
 2. A floor _______________ for dumping dirty water
3. _______________ for hanging mops, brooms, and brushes to allow them
to air-dry
23.Chemicals
1. Only purchase those _______________ for use in a restaurant or
foodservice establishment
2. Store them in their _______________ container away from food and food-
preparation areas
3. When transferring them to a new container label it with:
1. The chemical’s _______________
2. The _______________ _______________ and _______________
3. A description of potential _______________
4. Keep _______________ for each chemical
24.