Cleaning, Sanitizing, and Pest Control Flashcards

What are the four required steps of the manual dishwashing process in correct order?

Answer: Wash, rinse, sanitize, air-dry

The manual dishwashing process must follow: wash with detergent, rinse to remove detergent, sanitize to kill pathogens, then air-dry (never towel-dry, which can recontaminate).

What water temperature is required for the wash sink in a three-compartment manual dishwashing setup?

Answer: At least 110°F

The wash sink in manual dishwashing must maintain a minimum temperature of 110°F to effectively remove grease and food soil with detergent.

What minimum temperature must the final sanitizing rinse reach in a high-temperature commercial dishwasher?

Answer: 180°F

High-temperature dishwashers must deliver a final sanitizing rinse of at least 180°F at the dish surface to achieve effective sanitation.

Which of the following is a sign that a food establishment may have a rodent infestation?

Answer: Gnaw marks on packaging, droppings near walls, and greasy rub marks

Rodent infestations are identified by gnaw marks, dark droppings along walls, and greasy rub marks left by rats and mice traveling the same paths repeatedly.

What is the most effective first line of defense against pests in a food establishment?

Answer: Denying entry through physical barriers, proper sanitation, and eliminating food/water sources

Prevention through physical exclusion (sealing entry points), removing food and water sources, and maintaining cleanliness is far more effective than reactive pesticide use.

When must a food establishment increase its cleaning and sanitizing frequency?

Answer: When a surface becomes contaminated, before producing allergen-containing foods, and based on the sanitation schedule

Cleaning and sanitizing must occur after contamination events, before producing allergen-free items after allergen-containing ones, and according to the establishment's sanitation schedule.