Cleaning and Sanitizing Flashcards

What is an integrated pest management (IPM) program and why is it related to cleaning?

Answer: A comprehensive approach combining sanitation, exclusion, and monitoring to prevent pest infestations — proper cleaning removes food sources that attract pests

IPM combines sanitation (removing food and water sources), exclusion (sealing entry points), monitoring (traps and inspections), and targeted treatment. Thorough cleaning is fundamental because it removes the food debris and residues that attract pests.

How should mops and cleaning tools be stored after use?

Answer: Hung to air dry in a designated cleaning supply area, away from food preparation and storage areas

Cleaning tools must be hung to air dry in a designated area separate from food zones. Wet mops left on the floor or leaning against walls promote bacterial growth and can contaminate nearby surfaces and food areas.

What is the purpose of a cleaning schedule in a food service operation?

Answer: To ensure all areas and equipment are cleaned and sanitized at appropriate intervals, with accountability for who performs each task

A cleaning schedule documents what needs to be cleaned, how often, who is responsible, what chemicals and methods to use, and how to verify completion. It ensures consistency and that no areas or equipment are overlooked.

When should floors, walls, and ceilings in a food preparation area be cleaned?

Answer: Floors should be cleaned daily or more often as needed; walls and ceilings should be cleaned regularly on a scheduled basis to prevent accumulation of grease and dirt

Floors in food prep areas should be swept and mopped daily at minimum, and more often during operations. Walls and ceilings accumulate grease and moisture that support bacterial growth and attract pests, requiring regular scheduled cleaning.

What factors can affect the effectiveness of a chemical sanitizer?

Answer: Concentration, water temperature, contact time, water hardness, and the presence of organic matter all affect sanitizer effectiveness

Multiple factors affect sanitizer performance: concentration (too low is ineffective, too high is hazardous), temperature (most work best in specific ranges), contact time (minimum dwell time required), water hardness (can neutralize chemicals), and organic load (dirt shields bacteria).

How should a food handler dispose of garbage and waste in a food premises?

Answer: Separate waste as required (regular garbage, recyclables, organic waste), use lined bins with tight-fitting lids, and remove waste frequently to prevent odour and pest attraction

Proper waste management involves separation, contained storage in lined bins with lids, and frequent removal. This prevents pest attraction, bacterial growth, and cross-contamination from waste to food preparation areas.