Cleaning Sanitizing & Storing Lecture Notes

Flashcards covering equipment sanitation, dishwashing procedures, foodborne pathogens, and kitchen safety protocols.

What is the definition of sanitation?

The reduction of contamination with foreign matters including micro-organisms to a level harmless to health.

What does the term 'exterminate' mean?

To destroy totally.

How is 'infestation' defined in the notes?

The state of bieng infested as with parasites of Vermin.

What is a disinfectant?

A substance used to destroy germs and diseases.

What is a sanitizer?

A chemical agent used for cleansing and sanitizing surface and equipment.

What is the definition of cross-contamination?

The transper of dirth microorganism due to unsanitized tools and equipment from one place to another.

Where is Salmonella commonly found?

In raw chicken and egg.

What are the common symptoms of food-borne illnesses involving the digestive track?

Vomiting, nausea, diarrhea, and fever.

What specific organism is associated with Botulism?

Clostridium botulinum.

What five chemicals are listed for cleaning and sanitizing kitchen equipment and utensils?

1. Ammonia, 2. dish washing liquid, 3. chlorine, 4. carbolic acid, 5. timsen, 6. disinfectant.

What are the physical methods used for sanitizing?

a. hot water, b. Steam, c. dry heat, d. UV light (ultraviolet light), e. filtration.

What is the five-step manual dishwashing procedure?

1. Scrape / pre-rinse, 2. Wash, 3. Rinse, 4. Sanitize, 5. Air dry.

At what temperature should the sanitizing step occur during manual dishwashing?

$$170^{\circ}F$$

In mechanical dishwashing, what is the specific requirement for a machine that sanitizes by heat?

$140^{\circ}F$ for $30\text{ seconds}$.

In mechanical dishwashing, at what temperature should the sanitizing spray be set?

$$180^{\circ}F$$

What is the recommended order for washing various types of kitchenware?

1st glassware, 2nd Silver ware/flatware, 3rd chinaware, 4th flatware, 5th Pots/pan.

Define 'Vermins' in the context of the kitchen.

The pest in the kitchen.

What are the three types of knives mentioned in the safety guidelines?

Chefs knife, pairing knife, and brand knife.

How should bleeding be controlled according to the first aid rules?

By pressing on the wound with a clean gauze pack.

What are the health practices and habits that enable one to stay physically healthy called?

Personal hygiene.

What are the five types of Personal Protective Equipment (PPE) mentioned?

1. Hair cover (Hair net), 2. Facial masks, 3. Apron, 4. Disposable plastic gloves, 5. Footware.

What is the temperature danger zone where microorganisms multiply?

$4.4^{\circ}C$ to $60^{\circ}C$ ($40^{\circ}F$ to $140^{\circ}F$).

Which bacteria is found in oxygen-free environments like canned goods and cured meats?

Clostridium Botulinum.

Which bacteria can adapt to cold temperatures and is found in ready-to-eat foods?

Listeria Monocytogenes.

Where can Staphylococcus Aureus (SAP) be found according to the notes?

Hands, nose, hair, or open wounds.