Question: Cleaning removes food and other dirt from a surface. Sanitizing reduces the number of harmful pathogens on a surface to safe levels. You must clean and rinse a surface before it can be sanitized with hot water or a chemical-sanitizing solution. Then the surface must be allowed to air dry.

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Question: Tableware and utensils can be washed washed in dishwashers or by hand in a three-compartment sink. Always follow manufactures instructions when using dishwashers. Make sure your machine is clean and in good working condition. Check the temperature and pressure of wash and rinse cycles daily.

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Question: Make sure chemicals are clearly labeled. Keep MSDS for each chemical in a location accessible to all staff while on the job.

Answer: Create a master cleaning schedule listing all cleaning tasks. Monitor the cleaning program to keep it effective and supervise cleaning procedures. Make adjustments as needed.

Question: Questions:

1.When should food-contact surfaces be cleaned and sanitized?

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Question: 2. What is the difference between cleaning and sanitizing?

Answer: Cleaning is the process of removing food and other types of dirt from a surface, while sanitizing is the process of reducing the number of pathogens on that surface to safe levels.

Question: 3.What are the steps that should be taken (in order) when cleaning and sanitizing items in three-compartment sink?

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Question: 4.How should clean and sanitized tableware, utensils and equipment be stored?

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Question: 5. What factors affect the efficiency of a sanitizer?

Answer: several factors affect the efficiency of a sanitizer. The most critical include concentration, water temperature, contact time, water hardness, and pH.

Question: 1.Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

1.Glass

2.Infrared

3.Bimetallic stemmed

4. Maximum registering

Answer: 4. Maximum registering

Question: 2. What is sanitizing?

1. reducing dirt from a surface

2. 2.reducing the pH of a surface

3. 3.reducing the hardness of water

4. 4.reducing pathogens to safe levels

5. Answer: 4.reducing pathogens to safe levels