Chapter 12 chef reviews
Sanitize with hot water what temp
171
Discussion questions - when should food contact surfaces be cleaned and sanitized?
- after they are used - before working with a different type of food - after handling different raw tcs fruits and veggies - any time there is an interruption during a task and the items being used may have been contaminated - after four hours if items are in constant use
Tableware and utensils
Can be washed in dishwashers or by hand in a three compartment sink. Always follow manuf. instructions when using dishwasher. Check temp and pressure of wash and rinse cycles daily.
Wate
How affective cleaning agents are is dependent of the hardness of water. (Most important factor) Temperature of water - hotter better Surface Agitation - length of treatment how long you scrub.
Using towels
Never use towels and cloths on anything else after using for spills.
Silverware
Run silverware twice and down not up.
Master cleaning schedule
Who, how, when, should be cleaned
Should all non food contact surface clean and sanitized
Yes
If food contact surfaces are in constant, how often must they be cleaned and sanitized?
A - Every four hours
Which feature is most important for a chemical storage area?
A - Good lighting
Pete the buser poured some cleaner from its original container into a smaller working container. What else does he need to do?
A - label working container with its contents.
How should flatware and utensils that have been cleaned and sanitized be stored?
A - with handles facing up
What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
A- test the solution with sanitizer kit
What is the correct way to clean and sanitize a prep table?
B - remove food from surface , wash, rinse, sanitize, and air dry.
George is getting ready to wash dishes In a three compartment sink. What should be his first task?
C - clean and sanitize the sinks and drain boards.
Study questions - What is required for measuring the sanitizing rinse temp in a high temp dishwashing machine?
C - maximum registering thermometer
What is an acceptable sanitizing method and contact time for a food contact surface?
C - soak item in a chlorine solution for 7 seconds.
What info should master cleaning schedule contain
C - what should. Be cleaned, when, by whom, and how
Chemicals
Can contaminate for and equipment if not used or stored correctly. Use only chemicals approved for use in a food service operation. Before using chemicals, cover or remove items to prevent them from being contaminated. Clean and sanitize equipment and utensils after using chemicals. Store cleaning supplies and tools away from food and equipment.
What shoul he do when he gets to dish station after washing hands?
Clean and sanitize all surfaces.
Before washing in three compartment sink
Clean and sanitize e sinks and drain boards. Scrape, rinse, or presort items before washing them. Then wash them in a detergent solution, and rinse them in clean water. Next,sanitize them for a specific amount of time in hot water or chemical sanitizing solution. Finally air dry. Once clean and sanitized, tableware equipment should be protected from contamination.
Clean and sanitize
Cleaning is removing visible dirt and sanitizing is reducing the number of microorganisms.
Chapter summary - cleaning and sanitizing
Cleaning removes food and other dirt from a surface. Sanitizing reduces the number of pathogens on a surface to safe levels. You must clean and rinse a surface before it can be sanitized. Surfaces can be sanitized with hot water or a chemical sanitizing solution. Then surface allowed to air dry. Each sanitizing method and sanitizer chemical has specific requirements for use.
cleaning agents
Detergents, degreasers, delimers. Main type cleaning agents in food service operation. When comes to removing dirt, washing pots and pans, we use detergents. When cleaning ovens, stove tops, and remove grease, we use degreasers. When removing scales and mineral deposits ex. Steam table, dishwashing machine, we use Delimers. Abrasive cleaners (blue ones) Sanitize using hot water and chemical sanitation If we use hot water for third sink, it needs to be
When to clean and sanitiz
Everyday , before each and every shift, every time equipment is used. All equip., surfaces, must be cleaned and sanitized. Some broken into parts and washed rinsed and sanitized seperately. Mounted off floor (6inches) and table(4inches).
To clean and sanitize a surface
First remove any food from surface, then wash and rinse the surface. Finally,csanitize the surface and let it air dry.
Create master cleaning schedule
Listing all cleaning tasks. Train staff to follow it. Monitor the cleaning program to keep it effective and supervise cleaning procedures. Make adjustments as needed.
Vomit and diarrhea
Must have procedures for cleaning. Make sure employees are trained on these procedures and know what to do.
Steps to wash dishes, pots pans, clean tables
Pre rinse or scrape then wash then rinse and then sanitize and then air dry. Fda rec. don't use towel,paper,napkins. Rec. using air dry.
All surfaces
Should be cleaned and rinsed. Food contact surfaces must be cleaned and sanitized after every use. You should also clean and sanitize each time you begin working with a different type of food or after handling raw tcs fruits and vegetables. Also clean and sanitize surfaces when a task is interrupted. If items are in constant use,tv hey must be cleaned and sanitized every four hours.
What factors affect the effectiveness of a sanitizing solution?
The most critical include concentration, water temp, contact time, water hardness, and ph
Cleaners
Use appropriate cleaner for the job. Cleaners are divided into four categories each with a different purpose. Detergent, degreasers, delimers, and abrasive cleaners. Some may overlap.
Heat sanitizing
Using hot water for third sink Needs to be 171
Wiping cloths
Wet and dry wiping cloths may be used to wipe up food spills and wipe down equipment surfaces. Wet cloths may be used for wiping equipment surfaces. Should be stored in sanitizing solution between uses. Clean, dry wiping cloths may be used to wipe food spills from tableware.
Chemical sanitizing
When it comes to chem sanit. Temp can not be too high roughly about 70 Our sink had already been calibrated. Effectiveness of chemical sanitation is Chemical concentration. Temp is also important. Contact time 7-30 sec Chlorine (7sec) Water hardeness and ph also makes difference Three main: chlorine, iodine, quat ammonium
1) should Andy suggest any changes to the storage room, tools, or chemicals? If yes, what changes should he suggest?
Yes - fix the hot water - install hooks for hanging up the mops and broms -
Did Clara do anything wrong? If yes, what should she have done instead?
Yes, Clara should have washed, rinsed, and sanitized the cutting boards at these times - before cutting the melons - after cutting the melons and before chopping the spinach - after chopping the spinach and before butter flying the pork chops - after butter flying the pork chops
How should a three compartment sink be prepared for dishwashing?
- clean and sanitize each sink and drain board -fill first sink with detergent and water. Water temp must be at least 110 degrees. - fill second sink with clean water. Not necessary if item will be spray rinsed instead of being dipped. - fill third sink with water and sanitizer to the correct concentration. Hot water can be used as an alternative. Follow guidelines for using sanitizers and the manufacturers recommendations. - provide a clock with a second hand.
What are the steps that should be taken in order when cleaning and sanitizing items in a three compartment sink?
- scrape items before washing them. If necessary rinse or soak - wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change the water and detergent when the suds are gone or the water is dirty. - rinse items in the second sink. Spray the items in water or dip them in it. Make sure to remove all traces of food and detergent from the items being rinsed. If dipping the items, change the rinse water when it becomes dirty or full of suds. - sanitize items in third sink. Change sanitizing solution whe the temp of sanitizer or sanitizer concentration falls below requirements. Never rinse items after sanitizing them. This could contaminate their surfaces. The only exception to this rule applies to dish washing machines that can safely rinse items after they have been sanitized. - air dry items on a clean and sanitized surface. Place items upside down so they will drain. Never use a towel to dry items, as it could contaminate them.
Something to think about - what did Sarah do wrong?
- she did not clean and sanitize the cart for clean tableware -she did not rinse, scrape, or soak the dirty dishes before putting them into the dish rack - she overloaded the dish rack - she did not clean the heavy mineral deposits from the machine before starting the day
How should clean and sanitized tableware, utensils, and equipment be stored?
- store tableware and utensils at least six inches off the floor. Protect them from dirt and moisture. - clean and sanitize drawers and shelves before storing clean items. - store glasses and cups upside down on a lean and sanitized shelf or rack. Store flatware and utensils with handles up so staff ca then pick them up without touching food contact surfaces. - clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily and clean as often as needed - keep the food contact surfaces of stationary equipment covered until ready for use.
What steps should Andy take to make sure everyone follows the master cleaning schedule?
- train the staff on the cleaning and sanitizing tasks - supervise daily cleaning routines - check all cleaning tasks against the master cleaning schedule daily - check all cleaning tasks against the master cleaning schedule daily - change the master schedule as needed for any changes in the menu, procedures, or equipment - ask staff during meeting for input on the program.
