Serv Safe Chapter 10 – Flashcards

Cleaning is the process of removing food and other types of soil from a surface. To properly clean, you must use soap and a water solution. Cleaners must be: -Stable and non corrosive -Safe to use When using them, follow manufacture's instructions. Do not use one typer of detergent in place of another unless the intended use is the same.

Sanitizing is the process of reducing the number of harmful microorganisms to safe levels. You must clean a surface before sanitizing it. -Heat Sanitizing: The water must be at least 171 degrees F. Immerse the item in the water for 30 seconds. -Chemical Sanitizing: such as chlorine, iodine, and quats (ammonia). They are influenced by contact time

Sanitizers should be mixed with water to the correct concentration. Not enough sanitizer: Makes the solution weak and useless. Too much sanitizer: May make the solution too strong, unsafe, and corrode metal. Change solution when it is dirty or when the concentration is too low. Water hardness and pH affect how well a sanitizer works.

Chlorine: -Water temperature must be 100 degrees F. Concentration of 50-99ppm. Item must be in contact with sanitizer for 7 seconds Iodine: -Water temperature must be 68 degrees F. Concentration of 12.5-25ppm. Item must be in contact with sanitizer for 30 seconds Quats: -Water temperature must be 75 degrees F. Concentration as per manufacturer's guidelines. Item must be in contact with sanitizer for 30 seconds

-After they are used -Before working with a different type of food -Any time a task was interrupted and the items may have been contaminated -After four hours in constant use

1. Unplug the equipment 2. Take the removable parts off. Wash, rinse, sanitize by hand or dishwasher if allowed. 3. Scrape food from equipment surfaces 4. Wash the equipment surfaces

Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless others indicated by the manufacturer

-Final sanitizing rinse must be at least 180 degrees F. -165 degrees F for a stationary rack, single temperature machines

-Clean and sanitize at much lower temperatures. -Follow the temperature guidelines provided by the manufacturer. -Never overload dish racks

-Clean an sanitize each sink and drain board -Fill the first sink with detergent and water at at least 110 degrees F -Fill the second sink with clean water -Fill the third sink with water and sanitizer to the correct concentration -Provide clock with a second hand to let food handlers know how long items have been in the sanitizer

-Store them at least six inches off of the floor -Clean and sanitize drawers and shelves before items are stored. -Store glasses and cups upside down

-Diarrhea or vomit in the operation must be cleaned up correctly. It can carry norovirus, which is highly contagious. -Correct clean up can prevent food from becoming contaminated and keep others from getting sick.

-Place in a separate area away from food and prep areas

-Good lighting so chemicals can be easily seen -Utility sink for filing buckets and washing cleaning tools -Floor drain for dumping dirty water -Hooks for hanging cleaning tools

-Dump water mop water or other liquid waste into toilets or urinals -Clean tools in sinks used for: hand washing, food prep, dish washing

-Only purchase those approved for use in food service operations -Store them in their original containers away from food and food prep areas -If transferring them to a new container, label it with the common name of the chemical -When throwing chemicals out: follow instructions on the label, and local regulatory requirements

-Create a master cleaning schedule -Train your staff to follow it -Monitor the program to make sure it works

-What should be cleaned -Who should clean it -When it should be cleaned -How it should be cleaned

Must be cleaned and sanitized after each use, whenever you begin working with another food type, any time a task is interrupted, and at fur hour intervals if in constant use. 1. Remove food bits 2. Wash 3. Rinse 4. Sanitize 5. Air Dry

Follow manufacturer's guidelines and make sure your machine is clean and in good working condition. Check the temperature and pressure of wash and rinse cycles daily. Information should be posted on the machine regarding proper water temperature, conveyor speed, water pressure and chemical concentration

Includes floors, ceilings, walls, equipment exteriors, etc. Prevents dirt, dust, food residue and other debris from building up. These surfaces do not need to be sanitized.