Cleaning and Sanitizing Flashcards

What is the difference between a food-contact surface and a non-food-contact surface?

Answer: Food-contact surfaces directly touch food (cutting boards, utensils, plates) and require sanitizing; non-food-contact surfaces (floors, walls) require regular cleaning

Food-contact surfaces directly touch food and must be washed, rinsed, and sanitized. Non-food-contact surfaces (floors, walls, shelving) still require regular cleaning to maintain overall hygiene but do not require sanitizing to the same standard.

How should a mechanical dishwasher be maintained for effective sanitizing?

Answer: Regularly check wash and rinse temperatures, inspect spray arms, clean filters, and verify sanitizer concentration or rinse temperature daily

Commercial dishwashers require daily maintenance: checking wash temperature (minimum 60°C/140°F), verifying final rinse temperature (82°C/180°F for hot-water models) or sanitizer concentration, cleaning filters, and inspecting spray arms for blockages.

What is the minimum water temperature for the final rinse in a commercial high-temperature dishwasher?

Answer: 82°C (180°F)

High-temperature commercial dishwashers must reach at least 82°C (180°F) during the final sanitizing rinse to effectively kill bacteria. This temperature must be verified regularly with a thermometer or maximum-registering thermometer.

What should a food handler do if they accidentally mix two different cleaning chemicals?

Answer: Immediately ventilate the area, evacuate if necessary, consult the SDS for both products, and report the incident to a supervisor

Mixing chemicals can create toxic gases (e.g., bleach + ammonia produces chloramine gas). The area should be ventilated immediately, people evacuated if gas is produced, SDS consulted for specific hazards, and the incident reported.

Why is it important to let sanitizer remain on a surface for the recommended contact time?

Answer: The sanitizer needs a specific minimum contact time (dwell time) to effectively kill bacteria — removing it too soon reduces its effectiveness

Sanitizers require a minimum contact (dwell) time to kill pathogens. For chlorine at 50 ppm, this is at least 45 seconds. Wiping a surface dry immediately after applying sanitizer may not allow enough time for effective microbial reduction.

What is the correct procedure for cleaning and sanitizing a deep fryer?

Answer: Drain and dispose of oil properly, scrub interior with appropriate cleaner, rinse thoroughly to remove all chemical residue, and refill with fresh oil

Deep fryers must be drained of oil, cleaned with a suitable degreaser/cleaner, rinsed thoroughly to remove all chemical residue (which could contaminate new oil), and dried before refilling. Adding chemicals to hot oil is extremely dangerous.