Ch.10 Cleaning & Sanitizing
ServSafe Chapter 10
Cleaning VS. Sanitizing:
Cleaning, Is romoving food & other dirt from a surface
Sanitizing, is reducing pathogens on a surface to safe levels
There are 2 ways to SANITIZE:
HEAT= how water (171 degrees F) for 30 seconds
CHEMICALS=sanitizers intended for restaurant use
Chemical Sanitizing:
Food - Contact surfaces can be sanitized by either
Soaking them in a sanitizing solution, Rinsing, swabbing, or spraying them with a sanitizing solution
Sanitizer Effectiveness:
- Concentration, Sanitizers should be mixed with water to the correct concentration
NOT ENOUGH, sanitizer may make the solution weak and unless
TOO MUCH, sanitizer may make the solution too strong, unsafe, and corrode metal
- Check concentration with a test kit
Make sure it is designed for the sanitizer used
Check the concentration often
How and When to Clean and Sanitize:
- Scrape or remove food bits from the surface
- wash surface
- Rinse surface
- sanitize surface
- Allow Air-Dry surface
3 Compartment Sinks steps for Cleaning and Sanitizing:
- Rinse, Scrape, or soak items before washing them
- Wash items in the first sink
- Rinse items in the second sink
- Sanitize items in the third sink
- Air-Dry items on a clean and sanitized surface
Chapter 10 questions:
- Which Thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine
Answer: Maximum Registering
2. What is sanitizing?
Answer: Reducing pathogens to safe levels
3.What should be done when throwing away chemicals?
Answer: Follow label instructions and regulatory requirements