When should all food contact surfaces be cleaned and sanitized?
All food–contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.
What is the correct order for cleaning food contact surfaces?
Wash items in the first sink in a detergent solution that is at least 110°F. Rinse items in the second sink by immersing or rinse them in clean water or by spraying them off with the kitchen sprayer. Immerse items in the third sink in hot water at or above 171°F, or in a properly prepared chemical sanitizing solution.
What is the proper procedure for cleaning and sanitizing food contact surfaces quizlet?
Wash in the first sink in water 120º F. Rinse in the second sink using clear potable water at 120º F. Sanitize in the third sink by immersing items in hot water (complete immersion) 170º F for 30 seconds or in a chemical sanitizing solution at a minimum of 75º F. for one minute at the correct concentration.
What procedures should be followed for cleaning and sanitizing equipment?
General procedures for manual cleaning and sanitizing are as follows:
- Pre-scrape utensils and equipment of food debris.
- Wash in a warm solution of approved detergent.
- Rinse in clear water or running water.
- Sanitize in an acceptable chemical solution or hot (171°F) water.
- Air dry before reusing.
What are the 5 steps to clean and sanitize a surface?
- Scrape or remove food bits from the surface.
- Wash the surface.
- Rinse the surface.
- Sanitize the surface.
- Allow the surface to air-dry.
What is an example of a food contact surface?
A food contact surface is any surface that may come in direct contact with exposed meat or poultry product. Examples would include conveyor belts, table tops, saw blades, augers, and stuffers.
What are the steps in a cleaning procedure?
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.
What is the correct order of tasks for washing dishes in a three compartment?
The 3-sink method of manually washing dishes has been around for a while, and most people know the basics: wash, rinse, sanitize. However, there are guidelines for each step in place to ensure that every dish emerges clean and sanitized.
What are the four stages of cleaning equipment correctly?
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. Use disposable cloths or use colour coding to prevent contamination.
What is the major difference between cleaning and sanitizing?
There’s a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on that clean surface to safe levels.
What is an acceptable sanitizer to use after cleaning a cutting board?
To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.
Which of these is the most powerful cleaner?
Acids. Acid cleaners are the most powerful type of cleaning agent and should be used with care. If they are not diluted correctly, acid cleaners can be very poisonous and corrosive.
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 three methods of sanitizing?
There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
What are the types of chemicals used for sanitizing equipment?
Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive. Some typical chlorine compounds are liquid chlorine, hypochlorites, inorganic chloramines and organic chloramines.