Cleaning and Sanitizing Flashcards

A food establishment uses iodine sanitizer. What is the recommended concentration range?

Answer: 25–75 ppm

Iodine sanitizer is effective at 25–75 ppm and should be tested to ensure it falls within this range.

Which type of surface CANNOT be sanitized using chemical sanitizers alone?

Answer: Porous wooden surfaces

Porous wooden surfaces harbor bacteria in their pores and cannot be effectively sanitized with chemicals, which is why wood is generally not approved for food-contact use.

What does a sanitizer test kit measure?

Answer: The concentration of sanitizer in the solution

Sanitizer test kits measure the concentration of the sanitizing solution to verify it is within the effective range.

How often should sanitizer solution in a three-compartment sink be changed?

Answer: When it becomes visibly dirty or loses concentration

Sanitizer solution must be changed when it becomes visibly dirty or when testing shows it has dropped below the required concentration.

Which water temperature is required for the hot-water sanitizing method in a dishwasher's final rinse?

Answer: 180°F (82°C)

High-temperature dishwashers must reach 180°F (82°C) at the dish surface during the final rinse to effectively sanitize.

A manager wants to clean the hood filters above the grill. This task is an example of:

Answer: Non-food-contact surface cleaning

Hood filters are non-food-contact surfaces; they require cleaning but not the same sanitizing standards as surfaces that touch food.

What is the key difference between cleaning and sanitizing?

Answer: Cleaning removes dirt and debris; sanitizing reduces pathogens to safe levels

Cleaning removes visible dirt and food residue, while sanitizing uses heat or chemicals to reduce pathogens to safe levels on a surface.