ServSafe Chapter 12: Cleaning and Sanitizing

Vocabulary practice flashcards covering sanitation principles, chemical handling, dishwashing parameters, and cleaning schedules from Chapter 12.

Five Steps for Cleaning and Sanitizing

The required sequence to clean and sanitize food-contact surfaces (such as a prep table): 1. Remove food from surface, 2. Clean, 3. Rinse, 4. Sanitize, and 5. Air-dry.

Food-Contact Surface Cleaning Frequency (Task Change)

A food-contact surface must be cleaned and sanitized before working with a different type of food to prevent cross-contamination.

Sanitizer Concentration

A critical factor impacting the effectiveness of a chemical sanitizer; the proportion of chemical sanitizer to water must be tested with a test kit to ensure proper strength.

Glassware Storage

Cleaned and sanitized glassware must be stored upside-down on a clean and sanitized shelf or rack to protect it from contamination.

Detergent Neutralization of Sanitizer

Leftover detergent carried over onto items can neutralize and reduce the effectiveness of a chemical sanitizer solution.

Three-Compartment Sink Preparation

The very first task when preparing to wash dishes in a three-compartment sink is to clean and sanitize the sinks and drain boards.

Cleaning Program Development (First Step)

The first step in developing an effective master cleaning program is to identify cleaning needs throughout the operation.

Sanitizer Solution Replacement

In a three-compartment sink, the sanitizing solution must be drained and refilled when the concentration drops below the required level.

Cleaning Nonfood-Contact Surfaces

Floors, walls, and other nonfood-contact surfaces must be cleaned regularly primarily because it prevents pests from being attracted to soil and food debris.

Mop Storage

Between uses, mops must be stored hanging on a hook so they can properly air-dry without harboring mold or bacteria.

Degreaser

A specialized cleaning agent formulated with grease-dissolving agents used on areas where grease has burned on, such as range hoods, oven doors, and grills.

Clean Equipment and Utensil Storage Height

Cleaned and sanitized tableware, utensils, and equipment must be stored at least $6\,\text{inches}$ ($15\,\text{centimeters}$) off the floor.

Abrasive Cleaner

A cleaner that contains a scouring agent used to scrub off heavy dirt, hard-to-remove soils, and baked-on food from pots and pans.

Monitoring the Cleaning Program

The step managers must take after creating a master cleaning schedule and training staff to verify that all cleaning tasks are being completed properly.

Working Container Labeling

When transferring a chemical or sanitizer from its original container into a secondary vessel (like a spray bottle), the bottle must be labeled with the common name of the chemical.

Chemical Storage Location

Chemicals must always be stored away from food-prep areas, food-storage areas, and service areas to prevent chemical contamination.

High-Temperature Dishwasher Final Rinse Temperature

In a high-temperature dishwashing machine that sanitizes by heat, the final sanitizing rinse water must reach a minimum temperature of $180^\circ\text{F}$ ($82^\circ\text{C}$).

Vomit and Diarrhea Cleanup Procedures

Every foodservice operation must have written procedures in place for employees to follow when containing and cleaning up spills of vomit and diarrhea.

Chemical Storage Area Lighting

Good lighting is the most important feature of a chemical storage room so that handlers can clearly and correctly read manufacturer chemical labels.

Hot-Water Immersion Sanitizing Temperature

The minimum temperature that water must reach to sanitize items by manual heat immersion is $171^\circ\text{F}$ ($77^\circ\text{C}$).

Dishwashing Machine Cleanliness Check Frequency

Dishwashing machines must be inspected for cleanliness at least once per day to ensure spray nozzles, wash arms, and water lines remain free of mineral buildup and debris.

Continuous Use Cleaning Interval

If a food-contact surface remains in constant, uninterrupted use, it must be cleaned and sanitized at least every $4\,\text{hours}$.

Sanitizer Test Kit

A specialized testing kit used to measure and confirm the chemical concentration of a sanitizing solution when mixing it for use on food-prep surfaces.

Three-Compartment Sink Wash Water Temperature

The water temperature in the first (detergent) compartment of a three-compartment sink must be at least $110^\circ\text{F}$ ($43^\circ\text{C}$).

Chlorine Sanitizer Contact Time ($50\text{--}99\,\text{ppm}$)

The contact time required for a chlorine sanitizer solution at $50\text{--}99\,\text{ppm}$ ($5099\,\text{ppm}$) is at least $7\,\text{seconds}$.