Chapter 10 Note Review

Master essential food safety and sanitation practices for high school students. Includes sanitizer types, cleaning steps, and chemical handling.

Directions Complete the following information during the Chapter 10 lecture or after the presentation. Effective Use of Sanitizers Match the correct information with the correct type of sanitizer. Chlorine Water temperature: ≥100°F (38°C) Water pH: ≤10 Sanitizer contact time: ≥7 sec Iodine Water temperature: 68°F (20°C) Water pH: ≤5 or as per manufacturer’s recommendations Sanitizer contact time: ≥30 sec Quats Water temperature: 75°F (24°C) Water pH: As per manufacturer’s recommendations Sanitizer contact time: ≥30 seconds How and When to Clean and Sanitize 1. Scrape or remove food bits from the surface.2. Wash the surface.3. Rinse the surface.4. Sanitize the surface.5. Allow the surface to air-dry. Dishwasher Operation Operations using high-temp dishwashersmust provide staff with:An easy and quick way to measuresurface temperatures of items being sanitizedAn irreversible record of the highest temperature reached during the sanitizing rinse Three Compartment Sink Label what should happen before, in each compartment of the sink, and after. Setting Up a Three-Compartment Sink How to Prep the Sink:Clean and sanitize each sink and drain boardFill the first sink with detergent and water at least 110ºF (43ºC)Fill the second sink with clean waterFill the third sink with water and sanitizer to the correct concentrationProvide a clock with a second hand to let food handlers know how long items have been in the sanitizer Using Foodservice Chemicals How to Use Chemicals:Neverkeep chemicals that are not requiredto operate or maintain the establishmentAlwayscover or remove items that could become contaminatedbefore using chemicalsMake sure to clean and sanitizeequipment and utensils after using chemicalsAlways follow the law and manufacturer’s directions when using chemicalsStoring Chemicals:Chemicals stored in their original containers must have a manufacturer's labelWorking containers must be labeled with the common name of the chemical