Food Safety Test 1

Front 1

What is Sanitation?

Back 1

Sanitation is the act of reducing bacterial contamination to a safe level

Sanitizing does not kill all living organisms

Front 2

Hot Water Sanitizing Manually?

Back 2

1. Clean sinks
2. Scrap/pre-flush
3. Wash in detergent
4. Clean rinse
5. Sanitize at 170F (30sec)
6. Air dry

Front 3

Chlorine and Iodine

Back 3

1. Kill most bacteria
2. Are effective in hard water
3. Not effective in alkaline (soapy) water
4. Require minimum temperature of 750F
5. Require minimum concentration of 25 ppm chlorine and 12.5 ppm Iodine
6. Require strength of solution to be tested

Front 4

Quaternary Ammonium

Back 4

1. Bacterial killing power depends on compound
2. Effective under acid and alkaline conditions
3. Not effective in hard water (500 ppm)
4. Requires minimum temperature of 750F
5. Requires a test kit
6. Requires immersion concentration of 200 ppm

Front 5

Chemical Sanitizing Manually

Back 5

1. Clean sinks
2. Scrap/pre-flush
3. Wash in detergent
4. Clean rinse
5. Sanitize with Cl, I, or quats
6. Air dry

Front 6

Organized Cleaning Program

Back 6

- Encourages planning
- Distributes work load
- Reduces duplication of effort
- Pinpoints responsibility
- Establishes a basis for self inspection
- A good training aid
- Insures tasks not over looked

Front 7

Establishing an Effective Cleaning Program

Back 7

- Survey needs
- Accumulate materials
- Devise a schedule
- Introduce the program
- Supervise the its implementation

Front 8

Cleaning Schedule

Back 8

- What
- When
- Who
- How

Monitor
Supevise