Study Guide for Exam #2_Spring 2018 D2L (1).docx

Study Guide for Exam #2_Spring 2018 D2L (1).docx -...

Info icon This preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Exam #2 (HB 265: Spring 2018) Exam date : March 20, Tuesday Exam Format : True/False and multiple-choice Qs What to covers: All materials covered after Exam #1, including group presentations’ main points. Important notes to students: This exam review sheet does not include hints for all exam questions. Please use this exam review sheet as a guideline. It is still important for you to review and study your ppt slides / lecture notes thoroughly. Chapter 12 (ServSafe): Cleaning & Sanitizing (Guest speakers from Ecolab on Feb 8, 2018) Differences between cleaning (removing soil or dirt from a surface) and sanitizing (reducing the number of microorganisms on a clean surface to safe level) Kinds of approved sanitizing chemicals Chlorine (bleach), iodine, and QUATS (quaternary ammonium sanitizer) During our class, we discussed that QUATS are frequently used in the restaurant setting. When food-contact surfaces be washed, rinsed, and sanitized? Cleaning/sanitizing food contact surfaces at least every 4 hours while prepping the same food item. When not in use, the wiping cloths should be stored in a container of sanitizing solution. Food Code prohibits restaurants from using sponges to make the final wipe of surfaces that come into contact with food. Factors affecting the efficiency of sanitizers : Time, temperature, concentration, water hardness, & pH. Contact time of sanitizer: 7+ seconds for Chlorine; Iodine and Quats for 30+ seconds Use of test kit (test strip): checking concentration to see if solution works and present potential chemical hazards; If health inspector finds that the restaurant operators do not have test strip, this violation is usually linked with priority foundation item. Contact time of temperature: Work best between 55 0 F and 120 0 F Difference between high temperature and low temperature ware washing High temp: better washing results, faster drying, no chlorine odors Machine warewashing using high-temperature: Minimum temperature for the final sanitizing rinse in a heat-sanitizing: 180 0 F Machine warewashing using chemical sanitizing: Wash at much lower temperature (but not lower than 120 0 F. Rinse-water (sanitizing) temp. should be between 75 0 F - 120 0 F for the sanitizer to be effective. Three compartment sinks / manual dishwashing (washing: first sink – rinse: second sink – sanitize: third sink ) – check the temperature requirement from ServSafe textbook Storing tableware and utensils at least six inches off the floor. Store glasses and cups upside down on a cleaned and sanitized shelf or track. Chapter 5: The Flow of Food: An Introduction (Feb 13, 2018) 4 steps of food safety, recommended by CDC (preventing cross-contamination and time-temperature abuse): clean, separate, cook and chill!
Image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern