PRE-TEST DIRECTION: Choose the letter of the correct answer and write it in your answer sheet. 1. What is the main purpose of cleaning in food handling areas? a) To remove food soil using appropriate chemicalsb) To kill all bacteria and virusesc) To remove pests from the kitchend) To make food taste better 2. Which cleaning method does NOT require disassembly of equipment? a) Manual Cleaningb) Clean-out-of-Place (COP)c) Mechanical Cleaning (CIP)d) Steam Cleaning 3. What does "sanitize" mean in food safety? a) Destroying all microorganisms, including sporesb) Reducing microorganisms to safe levelsc) Cleaning surfaces with water and detergentd) Removing visible food particles from surfaces 4. What is the required contamination reduction for food product contact surfaces according to the Association of Official Analytical Chemists? a) 99% in 10 secondsb) 95% in 60 secondsc) 99.999% in 30 secondsd) 90% in 5 minutes 5. What is the difference between disinfecting and sanitizing? a) Disinfecting removes all microorganisms, while sanitizing reduces them to safe levelsb) Sanitizing removes all bacteria and spores, while disinfecting only removes bacteriac) Disinfecting and sanitizing are the same processd) Sanitizing requires more chemicals than disinfecting 6. What is an example of thermal sanitization? a) Using bleach to clean surfacesb) Using hot water or steam at a specified temperaturec) Wiping surfaces with a dry clothd) Spraying alcohol on countertops 7. What should be done with broken or chipped dishes? a) Reuse them for serving foodb) Wrap them, label as “broken glass,” and dispose of themc) Place them in the recycling bind) Keep using them if the cracks are small 8. Which of the following is NOT a best practice for maintaining a clean food handling area? a) Keeping doors closed when not in useb) Storing food directly on the floorc) Removing spills quicklyd) Keeping garbage storage areas clean and sealed 9. How should food be stored to prevent pest access? a) In sealed containers off the floorb) On open shelves near doorsc) In cardboard boxes on the groundd) Without lids to allow airflow 10. Why is broken glass not recyclable? a) It is too expensive to recycleb) It contains harmful chemicalsc) It is a hazard for sanitation workersd) It melts at a lower temperature than other glass
Information Sheet 1.3
Cleaning:Cleaning is the complete removal of food soil using appropriate detergent chemicals under recommended conditions. It is important that personnel involved have a working understanding of the nature of the different types of food soil and the chemistry of its removal. Cleaning Methods:Equipment can be categorized with regard to cleaning method as follows:• Mechanical Cleaning: Often referred to as clean-in-place (CIP). Requires no disassembly or partial disassembly.• Clean-out-of-Place (COP): Can be partially disassembled and cleaned in specialized COP pressure tanks.• Manual Cleaning: Requires total disassembly for cleaning and inspection. Sanitization:It is important to differentiate and define certain terminology:• Sterilize refers to the statistical destruction and removal of all living organisms.• Disinfect refers to inanimate objects and the destruction of all vegetative cells (not spores).• Sanitize refers to the reduction of microorganisms to levels considered safe from a public health viewpoint.Appropriate and approved sanitization procedures are processes, and, thus, the duration or time as well as the chemical conditions must be described. The official definition (Association of OfficialAnalytical Chemists) of sanitizing for food product contact surfaces is a process which reduces the contamination level by 99.999% (5 logs) in 30 sec.The official definition for non-product contact surfaces requires a contamination reduction of 99.9% (3logs). The standard test organisms used are Staphylococcus aureus and Escherichia coli.General types of sanitizations include the following:• Thermal Sanitization involves the use of hot water or steam for a specified temperature and contact time.• Chemical Sanitization involves the use of an approved chemical sanitizer at a specified concentration and contact time. ContainersMaterials that have traditionally been used in food packaging include glass, metals (aluminum, foils and laminates, tinplate, and tin-free steel), paper and paperboards, and plastics.Chipped and broken items are disposed and reportedThey can also be broken and then spun to smooth the edges for use as gravel. You may also consider using broken ceramics and crockery to make a mosaic artwork. If these are not viable options, then broken and chipped items should be wrapped and placed into your waste to landfill bin (red or blue lid).If dishes are broken, or have bad chips, cracks or stains, toss them. Wrap any sharp edges or pieces in newspaper, place them in a plastic bag, label them as “broken glass,” and throw them away. Broken glass is never recyclable because it's a hazard for sanitation workers to handle it. Food handling areas:Keep all food off the floor in sealed containers that are not accessible by pests. Block off all holes in the premises that may afford access to rodents with a hard, gnaw resistant material. Block all gapsunder doors and fit pest screens to doors and windows that may be left open.Basic practices to prevent access to food and water are:• keep doors closed when not in use;• remove spillages quickly; • keep garbage storage areas clean and containers shut;• garbage containers should be bird proof;• remove any standing water where possible
SELF-CHECKSummative Assessment( Click the link to access Activity)