Cleaning and Sanitizing Flashcards

What is QUAT (quaternary ammonium compound) and how is it used in food service?

Answer: A chemical sanitizer effective against bacteria, commonly used at 200 ppm concentration for food-contact surface sanitizing

Quaternary ammonium compounds (QUATs) are chemical sanitizers widely used in food service. They are typically used at 200 ppm, are odourless, non-corrosive, effective in a wider pH range than chlorine, and stable at higher temperatures.

How often should food-contact surfaces be cleaned and sanitized during operations?

Answer: At least every 4 hours during continuous use, or whenever contamination occurs

Food-contact surfaces must be cleaned and sanitized at least every 4 hours during continuous use, between different food types, and whenever contamination occurs. This prevents biofilm formation and reduces cross-contamination risk.

What is the correct way to prepare a chlorine sanitizing solution?

Answer: Mix household bleach with warm water to achieve 50–100 ppm concentration as measured by test strips

Chlorine sanitizer is prepared by diluting bleach (typically 5.25% sodium hypochlorite) with warm — not hot — water to achieve 50–100 ppm. Concentration must be verified with chlorine test strips. Mixing with soap reduces effectiveness.

Why should cleaning chemicals never be stored above food or food preparation areas?

Answer: They might spill or leak onto food, causing chemical contamination

Cleaning chemicals stored above food create a risk of spills, leaks, or drips contaminating food products. BC regulations require chemicals to be stored separately from food, ideally in a locked area, and always below food storage.

What is the purpose of a Material Safety Data Sheet (MSDS) or Safety Data Sheet (SDS) for cleaning products?

Answer: It provides safety information including hazards, proper use, first aid measures, and storage requirements for each chemical

SDS/MSDS documents provide critical safety information: chemical composition, hazards, safe handling procedures, first aid measures, storage requirements, and spill cleanup. They must be readily accessible to all employees who use the chemicals.

What happens if the sanitizer concentration is too high on food-contact surfaces?

Answer: Chemical residue can remain on surfaces and contaminate food, posing a chemical hazard to consumers

Excessive sanitizer concentration leaves chemical residue on surfaces that can transfer to food, creating a chemical hazard. It can cause illness, off-flavours, and chemical burns. Following manufacturer dilution ratios and testing concentration is essential.