What are the 3 approved chemical sanitizers?
Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium.
What are approved sanitizers for food service?
Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.” These products are available in different forms and concentrations.
What are the 5 sanitizing agents?
Sanitizing Agents
- Physical versus Chemical Sanitation.
- Chlorine.
- Quaternary Ammonium.
- Hydrogen Peroxide.
- Peroxyacetic Acid (PAA)
- Anionic Acids.
- Iodophores.
What are the three 3 factors affecting the performance of a chemical sanitiser?
Factors that effect the action of chemical sanitizers: Concentration of sanitizer. Temperature of solution. pH of solution. Time of exposure.
What are the factors affecting disinfectant?
Factors Affecting the Efficacy of Disinfection and Sterilization
- Number and Location of Microorganisms.
- Innate Resistance of Microorganisms.
- Concentration and Potency of Disinfectants.
- Physical and Chemical Factors.
- Organic and Inorganic Matter.
- Duration of Exposure.
- Biofilms.
What are the six factors that influence the cleaning process of equipment?
Terms in this set (6)
- soil. varying degrees of food soil will be deposited on the equipment during production.
- time. the longer a cleaning solution remains in contact with the equipment surface the greater the amount of food soil that is removed.
- temperature.
- chemical concentrations.
- mechanical force.
- water.
What are the four categories of cleaning agents?
There are four main types of cleaning agents used in commercial kitchens:
- Detergents.
- Degreasers.
- Abrasives.
- Acids.
What are the three steps needed to effectively clean and sanitize utensils?
What are the 3 steps needed to effectively clean and sanitize utensils?
- Step 1 – Preparation. Remove loose dirt and food particles.
- Step 2 – Cleaning.
- Step 3 – Sanitising (bacteria killing stage) Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
- Step 4 – Air drying.
Which is the correct order for cleaning and sanitizing?
Clean the dishes and utensils in the first sink with soap and warm water. Rinse the dishes and utensils in the second sink with clear, clean water. Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.
What is the correct order of tasks for washing dishes?
Step 1: Rinse and Wash Out Your Sink. Step 2: Fill Sink Up With Soapy Water. Step 3: Let Dish Soak in Water. Step 4: Place Dish Soap on Brush or Sponge.
What is the sequence of procedures for cleaning and sanitizing dishes and utensils?
Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if necessary. Rinse in clear water after washing. Place items in a wire basket or other container and immerse them in a sanitizing solution.
What is the correct order of tasks for washing dishes in a 3 compartment sink?
In the first sink, scrub all surfaces of the dishes in warm, soapy water. Sanitizing won’t kill pathogens if grime is in the way. In the second sink, rinse the dishes you have cleaned in clear water.