how should flatware that has been cleaned and sanitized be stored?

Topic 12 Cleaning and Sanitizing

True or False:

Chemicals can be stored in food preparation areas if they are properly labeled 2.

True or False:

The temperature of the final sanitizing rinse in a high- temperature dishwashing machine should be 140°F (60°C) 3.

True or False:

Cleaning reduces the number of microorganisms on a surface to safe levels 4.

True or False:

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel 5.

True or False:

Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off of the floor.

6.Compare AND contrast CLEAN and Sanitize.

7.When should food contact surfaces be cleaned and sanitized? 1. 2. 3. 4. 8.Apply Your Knowledge:

To Sanitize or Not to Sanitize;

Which employee must clean and sanitize the items being used: _____ Jorge has used the same knife to shuck oysters for two hours _____ Bill finishes deboning chicken and wants to use the same cutting board to fillet fish _____ Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush _____ Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m to 12:00 p.m. 9.Cleaning agents must be: 1.Safe for _______________ use 2.Stable and _______________ 10.When using them: 1.Follow manufacturers _______________ carefully 2.Never _______________ cleaners or attempt to make up cleaning agents 3.Do not _______________ one type of detergent for another unless the intended use is stated clearly on the label 11.Solvent Cleaners, aka _____________________

1.Contain _______________ dissolving agents 2.Effective for _______________ -on _______________ 3._______________ doors, _______________, and range _______________ 4.Usually only effective at _______________ strength 12.Acid Cleaners: 1.Used on _______________ deposits and other soils alkaline cleaners cannot remove 2.Effective for removing: 1._______________ in dishwashing machines and steam tables 2.Rust _______________ and _______________ on copper and brass 3.Vary in type and strength based on the cleaner's purpose 13.Abrasive Cleaners: 1.Contain a _______________ agent that helps scrub hard-to-remove soil 2.Effective for removing: 1._______________ -on food in pots and pans 2._______________ on floors 3.Should be used with caution since they can _______________ surfaces 14.Name the 2 Sanitizing Methods 1. 2. 15.Describe both Sanitizing Methods. 16.Describe the factors that affect a Sanitizing Methods effectiveness. 17.Describe the 2 types of Machine Sanitizers. 1. 2.

18.Label the diagram below… 19.To prevent contamination: 1._______________ all tools before putting them away 2.Assign tools for _______________ tasks 3.Designate one set of tools for _______________ and another for _______________ 4.Why should you use a separate set of cleaning tools for the restroom? 20.When storing clean and sanitized tableware and equipment: 1.Store it at least ___" (15cm) off the floor 2.Clean and sanitize _______________ and shelves before items are stored; _______________ and carts used to carry them 3.Store glasses and cups upside _______________ 4.Store flatware and utensils with handles _______________ 5._______________ equipment food-contact surfaces until ready for use 21.Cleaning tools and chemicals 1.Should be placed in a storage area _______________ from food and food- preparation areas 22.The storage area should provide: 1.A _______________ sink for filling buckets and washing cleaning tools