- What are the 3 methods of sanitizing?
- What is an acceptable sanitizing method?
- What is the difference between cleaning and sanitizing?
- What are the types of sanitizing?
- What are the steps for cleaning and sanitizing?
- Which is the correct order of the steps for cleaning and sanitizing quizlet?
- What are the steps in a cleaning procedure?
- What must be cleaned and rinsed but not?
- What is the correct order for cleaning and sanitizing food contact surfaces?
- What are the 5 steps of cleaning and sanitizing?
- What are the 2 methods of sanitizing?
- What are the six stages of cleaning?
- What is the main purpose for cleaning and sanitizing food contact surfaces between preparation tasks?
- How do you prepare a sanitizing solution?
- What are the 7 steps of cleaning?
- What are the 6 steps to effective cleaning?
What are the 3 methods of sanitizing?
There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
Hot water is the most common method used in restaurants.
If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC)..
What is an acceptable sanitizing method?
What is an acceptable sanitizing method and contact time for a food contact surface. Soak the item in a chlorine solution for 7 seconds. If food contact surfaces are in constant use, how often must they be cleaned and sanitized. Every 4 hours.
What is the difference between cleaning and sanitizing?
1. Know the difference between cleaning, disinfecting, and sanitizing. Cleaning removes germs, dirt, and impurities from surfaces or objects. … Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements.
What are the types of sanitizing?
There are three acceptable types of sanitizer solutions for use in a food establishment.Chlorine (Bleach)* Concentration: 50 to 100 ppm. Chlorine based sanitizers are the most commonly used sanitizers. … Quaternary Ammonia (QUAT, QAC) Concentration: Per manufacturer’s instruction. … Iodine. Concentration: 12.5 to 25 ppm.
What are the steps for cleaning and sanitizing?
Cleaning and sanitizingScrape away leftover food on the dishes and utensils.Clean the dishes and utensils in the first sink with soap and warm water.Rinse the dishes and utensils in the second sink with clear, clean water.Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.More items…
Which is the correct order of the steps for cleaning and sanitizing quizlet?
Steps for cleaning and sanitizing.Scrape or remove food bits from the surfaces.Wash the surface (use correct tool)Rinse the surface (clean water)Sanitize the surface (correct solution, tool)Allow surface to air dry.
What are the steps in a cleaning procedure?
As a guide, we have provided a comprehensive 6 step procedure for cleaning and sanitizing any area, whether it be in your home, or commercial premises:-Inspection. First, take a look at the area you are about to clean. … Sweep/flush. The next step is to get rid of any visible mess or debris. … Wash. … Rinse.
What must be cleaned and rinsed but not?
All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
What is the correct order for cleaning and sanitizing food contact surfaces?
The correct order of events for cleaning/sanitizing of food product contact surfaces is as follows: Rinse. Clean. Rinse.
What are the 5 steps of cleaning and sanitizing?
Cleaning and sanitising (disinfecting) are usually 2 separate processes….Food businesses may use a combination of procedures and methods to meet Code’s requirements.Step 1 – Preparation. … Step 2 – Cleaning. … Step 3 – Sanitising (bacteria killing stage) … Step 4 – Air drying.
What are the 2 methods of sanitizing?
There are two generally accepted methods of providing for the final sanitization of a utensil after effective removal of soil, heat and chemical. A. Hot water – an effective, non-selective sanitization method for food- contact surfaces; however, spores may remain alive even after an hour of boiling temperatures.
What are the six stages of cleaning?
The 6 main stages in cleaning are: pre-clean, main clean, rinse, disinfect, final rinse, drying. Any cloths and equipment used for cleaning can be a source of contamination if not cleaned properly.
What is the main purpose for cleaning and sanitizing food contact surfaces between preparation tasks?
Pathogens can spread to food from equipment that hasn’t been properly cleaned and sanitized between uses. Cleaning removes food and other dirt from surfaces. Sanitizing reduces surface pathogens to safe levels.
How do you prepare a sanitizing solution?
A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.
What are the 7 steps of cleaning?
Upon reentering the room, clean PPE must be worn.Step 1: Remove general waste. … Step 2: High dust. … Step 3: Clean & disinfect all flat surfaces. … Step 4: Clean & Disinfect restroom.Step 5: Dust Mop floor: … Step 6: Stock supplies and perform final inspection: … Step 7: Wet Mop floor:
What are the 6 steps to effective cleaning?
Cleaning and disinfection generally consists of six steps:Pre-clean – remove excess food waste by sweeping, wiping or pre-rinsing.Main clean – loosen surface waste and grease using a detergent.Rinse – remove loose food waste, grease and detergent.Disinfection – kill the bacteria with disinfectant or heat.Final rinse – remove the disinfectant.Drying – remove all moisture.