Cleaning & Sanitizing Flashcards

What is the minimum effective concentration for an iodine sanitizer used on food contact surfaces?

Answer: 12.5 ppm

Iodine sanitizers must be used at a minimum concentration of 12.5 ppm to effectively reduce pathogens on food contact surfaces.

What is a 'food contact surface'?

Answer: Any surface that directly touches food or receives food drips during preparation or service

A food contact surface is any surface that directly touches food during preparation, storage, or service, including utensils, prep tables, and cutting boards.

Why must sanitizer solution concentration be monitored and refreshed regularly?

Answer: Concentration decreases as the sanitizer reacts with organic matter and becomes diluted with use

Sanitizer solutions weaken over time as the active chemical reacts with food particles and organic matter, reducing effectiveness below the safe minimum concentration.

How should non-food contact surfaces like the exterior of equipment be maintained?

Answer: Cleaned regularly and sanitized as needed to prevent buildup and pest attraction

Non-food contact surfaces must be cleaned regularly to prevent grease, debris, and residue buildup that attracts pests and can harbor pathogens.

What is the purpose of pre-soaking equipment before washing in a three-compartment sink?

Answer: To loosen baked-on food and debris, making the wash step more effective

Pre-soaking loosens hardened or baked-on food residue, making the subsequent washing step more thorough and effective.

When should a quaternary ammonium (quat) sanitizer solution be replaced?

Answer: When concentration drops below the effective level per manufacturer guidance or test results

Quaternary ammonium solutions should be replaced when testing shows concentration has fallen below the effective range, following manufacturer guidelines.