Compléter
Ch 10 Cleaning and Sanitizing - Fill in the BlanksVersion en ligne
Fill-in blanks on cleaning and sanitizing
Cleaning
and
Sanitizing
Food
can
easily
be
contaminated
if
you
do
not
keep
your
facility
and
equipment
clean
and
sanitized
.
Cleaning
removes
food
and
other
dirt
from
surface
.
Sanitizing
reduces
pathogens
on
surface
to
safe
levels
.
Cleaners
must
be
stable
,
noncorrosive
.
and
safe
to
use
.
There
are
a
variety
of
cleaners
available
each
with
different
purpose
.
These
include
:
Ask
your
supplier
to
help
you
pick
cleaners
that
meet
your
needs
.
To
use
cleaners
correctly
,
follow
these
guidelines
:
Follow
carefully
,
as
the
manager
in
the
photo
at
left
is
doing
.
If
not
used
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r
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nthe
correct
way
,
may
not
work
and
can
be
dangerous
.
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nOnly
use
cleaners
for
their
.
use
one
type
of
cleaner
in
place
of
another
unless
the
intended
use
is
the
same
.
\
r
Food
-
contact
surfaces
must
be
sanitized
after
they
have
been
cleaned
and
rinsed
.
This
can
be
done
by
using
heat
or
chemicals
.
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n
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nOne
way
to
sanitize
items
is
to
soak
them
in
hot
water
.
For
this
method
to
work
,
the
water
must
be
at
least
171°F
(
77°C
)
.
The
items
must
be
soaked
for
at
least
30
seconds
.
Another
way
to
sanitize
items
with
heat
is
to
run
them
through
a
high
-
dishwasher
.
\
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nTableware
,
utensils
,
and
equipment
can
be
sanitized
by
soaking
them
in
a
chemical
sanitizing
solution
.
Or
you
can
rinse
,
swab
,
or
spray
them
with
sanitizing
solution
,
as
shown
in
the
at
left
.
\
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\
nThree
common
types
of
chemical
sanitizers
are
.
,
and
,
or
.
Chemical
sanitizers
are
regulated
by
state
and
federal
environmental
protection
agencies
.
\
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n
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nIn
some
cases
,
you
can
use
to
sanitize
.
Operations
that
have
often
use
these
.
If
you
use
a
detergent
-
sanitizer
blend
,
use
it
once
to
clean
.
Then
use
it
a
second
time
to
sanitize
.
\
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\
\
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nSeveral
factors
influence
the
effectiveness
of
chemical
sanitizers
.
The
most
critical
include
,
temperature
,
,
,
and
pH
.
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nConcentration
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\
nSanitizer
solution
is
a
mix
of
chemical
sanitizer
and
water
.
The
concentration
of
this
mix
the
amount
of
sanitizer
to
water
-
is
critical
.
Too
little
sanitizer
may
make
the
solution
weak
and
useless
.
Too
much
sanitizer
may
make
the
solution
too
strong
and
unsafe
.
It
can
also
leave
a
bad
taste
on
items
or
corrode
metal
.
\
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n
\
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nConcentration
is
measured
in
parts
per
million
(
)
.
To
check
the
concentration
of
a
sanitizer
solution
,
use
a
test
kit
,
as
shown
in
the
photo
at
right
.
Make
sure
it
is
made
for
the
sanitizer
being
used
.
These
kits
are
usually
available
from
the
chemical
manufacturer
supplier
.
Make
sure
they
are
available
at
all
times
and
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neasily
accessible
to
employees
.
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nHard
water
,
food
bits
,
and
leftover
detergent
can
reduce
the
solution's
effectiveness
.
Change
the
solution
when
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\
nit
looks
dirty
or
its
concentration
is
too
low
,
Check
the
concentration
often
.
\
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\
nTemperature
The
water
in
the
sanitizing
solution
must
be
the
correct
temperature
.
Follow
manufacturers'
recommendations
.
\
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n
\
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nContact
time
\
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nFor
sanitizer
solution
to
kill
pathogens
,
it
must
make
contact
with
the
object
being
sanitized
for
a
specific
amount
of
time
.
This
is
called
contact
time
.
For
example
,
the
bain
in
the
photo
at
right
is
being
sanitized
in
an
iodine
sanitizing
solution
.
The
bain
must
be
in
contact
with
the
solution
for
at
least
30
seconds
.
Water
hardness
\
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nWater
hardness
can
affect
how
wella
sanitizer
works
.
Water
hardness
is
determined
by
the
amount
of
minerals
in
your
water
.
Find
out
what
your
water
hardness
is
from
your
municipality
.
Then
work
with
your
supplier
to
identify
the
correct
amount
of
sanitizer
to
use
for
your
water
.
pH
Water
pH
can
also
affect
a
sanitizer
.
Find
out
what
the
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\
npH
of
your
water
is
from
your
municipality
.
Then
work
with
your
supplier
to
find
out
the
correct
amount
of
sanitizer
to
use
for
your
water
.
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n
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\
that
do
not
touch
food
only
need
to
be
cleaned
and
rinsed
to
prevent
the
accumulation
of
dirt
.
However
,
any
surface
that
touches
food
must
be
cleaned
,
rinsed
,
and
sanitized
.
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n
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nTo
clean
and
sanitize
a
surface
,
follow
the
steps
detailed
here
.
If
surfaces
have
not
been
cleaned
and
sanitized
properly
,
take
corrective
action
immediately
.
\
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nScrape
or
remove
food
bits
from
the
surface
.
Use
the
correct
cleaning
tool
,
such
as
a
nylon
brush
or
pad
,
or
a
cloth
towel
.
\
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n
\
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nWash
the
surface
.
Prepare
the
cleaning
solution
with
an
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napproved
cleaner
.
Wash
the
surface
with
the
correct
cleaning
tool
,
such
as
cloth
towel
.
\
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n
\
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nRinse
the
surface
.
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nUse
clean
water
.
Rinse
the
surface
with
the
correct
cleaning
tool
,
such
as
cloth
towel
.
\
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n
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nSanitize
the
surface
.
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nUse
the
correct
sanitizing
solution
.
Prepare
the
concentration
per
manufacturer
requirements
.
Use
the
correct
tool
,
such
as
a
cloth
towel
,
to
sanitize
the
surface
.
Make
sure
the
entire
surface
has
come
in
contact
with
the
sanitizing
solution
.
\
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n
\
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nAllow
the
surface
to
.
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n
|
Fill in the blanks to complete the Preamble.
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