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Related Flashcards
Cards In This Set
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Factors that affect cleaning
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-type and condition of dirt-water hardness-water temp-surface-agitation or pressure-length of treatment
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Detergents
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-penetrates and softens dirt-general-purpose detergent (removes fresh dirt from floors, walls, ceilings, etc.)-heavy-duty detergent (removes wax, aged or dried dirt, baked on grease)
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Degreaser
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-dissolves grease-works well on burned on grease (range hoods, oven doors, backsplashes)
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Delimers
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-used on mineral deposits and other dirt that other cleaners can't remove (steam tables, dishwashers)
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Abrasive cleaners
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Have a scouring agent that helps scrub hard to remove dirt-removed baked-on food-can scratch surfaces
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Surfaces can be sanitized using:
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-heat (immerse in water that is 171 degrees for at least 30 secs)-chemicals (chlorine, iodine, quats)
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If using a detergent sanitizer blend?
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-use it once to clean and then again to sanitize
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Sanitizer effectiveness is affected by:
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Concentration, temperature, contact time, water hardness and pH
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How to clean and sanitize a surface:
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Scrape or remove food-wash-rinse-sanitize-allow to air-dry
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How to clean and sanitize equipment:
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-unplug-take off removable parts-scrape or remove food-wash-rinse-sanitize-air-dry-put back together
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Clean in place TCS food:
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Must be cleaned and sanitized every day unless indicated otherwise
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Final sanitizing rinse must be at least what temp for high temp dishwashers?
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-181-165 for stationary rack, single temp machines
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3 compartment sink:
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-first--detergent wand water at 110--second--clean water-third--water and sanitizer --scrape, wash, rinse, sanitize, air-dry
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Wet wiping cloths
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-for wiping counters and other surfaces-store in sanitizer solution between uses (change when necessary)-keep cloths that contact raw meat, fish, and poultry separate from other cleaning cloths
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Dry wiping cloths
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-used to wipe food spills for tableware, must be kept dry while in use, must not contain food debris or look visibly dirty
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