Cleaning, Sanitizing, and Pest Control Flashcards

Which type of sanitizer is most affected by organic matter and requires a very clean surface to be effective?

Answer: Chlorine (bleach) sanitizers

Chlorine sanitizers are highly reactive and quickly inactivated by organic matter, making thorough cleaning essential before chlorine sanitization.

What is the advantage of quaternary ammonium compound (quat) sanitizers over chlorine sanitizers?

Answer: Quats are less affected by organic matter and have a longer residual effectiveness

Quaternary ammonium compounds are more stable in the presence of organic matter and provide longer-lasting residual antimicrobial activity compared to chlorine.

At what concentration should iodine-based sanitizers be used for food contact surfaces?

Answer: 12.5–25 ppm at a temperature of at least 68°F

Iodine sanitizers should be used at 12.5–25 ppm and at a minimum temperature of 68°F for effective sanitization of food contact surfaces.

What does it mean to 'sanitize in place' (CIP — Clean in Place)?

Answer: Cleaning equipment without disassembling it using circulated cleaning and sanitizing solutions

Clean in Place (CIP) involves circulating cleaning and sanitizing solutions through equipment without disassembly, used for large or complex systems like beverage lines and ice cream machines.

Which of the following is NOT a required element of a written sanitation plan for a food establishment?

Answer: Name of the pest control company used

A sanitation plan must include what is cleaned, how often, and with what chemicals, but the pest control company's name is not a required element of the sanitation plan itself.

What is the recommended minimum air gap between the water supply line and the flood level rim of a sink to prevent backflow?

Answer: 2 times the diameter of the supply pipe inlet, minimum 1 inch

An air gap of at least twice the diameter of the supply pipe inlet (minimum 1 inch) prevents contaminated water from siphoning back into the potable water supply.