Cleaning and Sanitizing Procedures Flashcards

A food establishment uses a mechanical dishwasher. At what minimum temperature must the final sanitizing rinse water be in a high-temperature dishwasher?

Answer: 180°F (82°C)

High-temperature dishwashers must reach a minimum final rinse temperature of 180°F (82°C) to sanitize effectively.

Which of the following is a physical method of sanitizing?

Answer: Immersing items in hot water at 171°F (77°C) for 30 seconds

Using hot water at 171°F (77°C) or above for at least 30 seconds is an approved physical sanitizing method.

When cleaning and sanitizing a prep table, what should be done FIRST?

Answer: Remove food and debris from the surface

Loose food and debris must be removed before applying cleaner so the cleaning agent can work on the surface directly.

Quaternary ammonium (quat) sanitizers are preferred over chlorine in some operations because they:

Answer: Work at lower temperatures and are less affected by organic matter

Quat sanitizers remain effective over a wider temperature range and are less inactivated by organic matter compared to chlorine.

A food handler notices the sanitizer solution looks dirty after several uses. What should they do?

Answer: Test the concentration; if inadequate, replace the solution

Dirty sanitizer solution may have reduced effectiveness, so concentration must be tested and the solution replaced if it falls out of range.

Which of the following surfaces does NOT require sanitizing after cleaning?

Answer: Exterior of a refrigerator door handle

Non-food-contact surfaces like refrigerator door handles need regular cleaning but do not require chemical sanitizing.

What is the correct contact time for a chlorine sanitizing solution at 50 ppm when sanitizing food-contact surfaces?

Answer: At least 7 seconds

A chlorine solution of 50 ppm must remain in contact with the surface for at least 7 seconds to achieve effective sanitization.