ServSafe ABE Curriculum – Chapter 10
ServSafe – Chapter 10 – Cleaning and Sanitizing
ABE Materials /
Activities
Pre-test / discovery
Vocabulary list and flashcards
Summary sheet
Study cards
Sample MSDS
Temperature practice cards
ServSafe Materials
Video #5
Poster & Quiz – Cleaning vs. Sanitizing
Poster & Quiz – How to clean and sanitize in a three-compartment sink
Ch. 10 PowerPoint
Activity Quiz 10
Quia Activities
Vocabulary games
Content game
Quia Quizzes
Vocabulary test
Content test
Field trip – apply our knowledge in a real-life kitchen observation
Other
Success strategies for
school and work
E-mail message
Plans for next steps – more Hubbs classes, other training programs, etc.
Support services
Workforce Center – classes, resume help, other services
Links for field trips – Neighborhood Development Center, Saint Paul College,
and/or SPPS Nutrition Services
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 10
Chapter 10 – Cleaning and Sanitizing – Pre-test
Write T (true), F (false) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
_______ 1. Cleaning reduces pathogens on a surface to safe levels. (p. 10.2)
_______ 2. The temperature of the final sanitizing rinse in a high-temperature
dishwashing machine should be 140°F (60°C). (p. 10.7)
_______ 3. Utensils cleaned and sanitized in a three-compartment sink should be dried
with a clean towel. (p. 10.9)
_______ 4. Tableware and utensils that have been cleaned and sanitized should be
stored at least two inches off of the floor. (p. 10.10)
_______ 5. Chemicals can be stored in food-preparation areas if they are properly
labeled. (p. 10.14)
Chapter 10 – Cleaning and Sanitizing – Pre-test
Write T (true), F (false) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
_______ 1. Cleaning reduces pathogens on a surface to safe levels. (p. 10.2)
_______ 2. The temperature of the final sanitizing rinse in a high-temperature
dishwashing machine should be 140°F (60°C). (p. 10.7)
_______ 3. Utensils cleaned and sanitized in a three-compartment sink should be dried
with a clean towel. (p. 10.9)
_______ 4. Tableware and utensils that have been cleaned and sanitized should be
stored at least two inches off of the floor. (p. 10.10)
_______ 5. Chemicals can be stored in food-preparation areas if they are properly
labeled. (p. 10.14)
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ServSafe ABE Curriculum – Chapter 10
Pre-test – KEY
1.
2.
3.
4.
5.
F
F
F
F
F
Cleaning Sanitizing
140°F 180°F
dried with a clean towel air-dried
two six
can can never; if even if
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ServSafe ABE Curriculum – Chapter 10
Vocabulary – Chapter 10
10.2
cleaning
removing food and other dirt from a surface
10.2
sanitizing
reducing the number of pathogens on a clean surface to safe
levels
10.2
heat sanitizing
using hot water to reduce pathogens on a clean surface to safe
levels
10.2
chemical sanitizing
using a chemical solution to reduce pathogens on a clean
surface to safe levels
10.2
sanitizers
chemicals used to reduce pathogens – includes chlorine, iodine
and quats
10.3
concentration
the amount of one liquid to another – for example, the amount
of sanitizer to water
10.3
contact time
the amount of time an object is in the sanitizer
10.3
water hardness
the amount of minerals in water
10.5
stationary
stays in one place and is not moved – for example, equipment
10.8
manual
by hand, not by machine
10.8
compartment
a separate section or part of something
10.9
detergent
soap for washing dishes and other items
10.14 material safety data
sheets (MSDS)
documents with information about all chemicals used in the
workplace
10.14 disposal
throwing out an item
10.15 master cleaning
schedule
detailed schedule of all cleaning tasks in an establishment,
when and how to do them, and who will do them
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ServSafe ABE Curriculum – Chapter 10
cleaning
sanitizing
heat
sanitizing
chemical
sanitizing
sanitizers
concentration
contact time
water
hardness
stationary
manual
compartment
detergent
disposal
master
cleaning
schedule
material safety
data sheets
(MSDS)
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ServSafe ABE Curriculum – Chapter 10
using hot water to
reduce pathogens on
a clean surface to
safe levels
reducing the
number of
pathogens on a
clean surface to
safe levels
the amount of one
liquid to another –
for example, the
amount of sanitizer
to water
chemicals used to
reduce pathogens –
includes chlorine,
iodine and quats
using a chemical
solution to reduce
pathogens on a
clean surface to
safe levels
stays in one place
and is not moved –
for example,
equipment
the amount of
minerals in water
the amount of time
an object is in the
sanitizer
soap for washing
dishes and other
items
a separate section
or part of
something
detailed schedule of
all cleaning tasks in
an establishment,
when and how to do
them, and who will
do them
E. Andress, Hubbs Center, 2012
throwing out an
item
removing food and
other dirt from a
surface
by hand, not by
machine
documents with
information about
all chemicals used
in the workplace
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ServSafe ABE Curriculum – Chapter 10
Chapter 10 – Cleaning and Sanitizing
SUMMARY SHEET
Heat sanitizing (10.2)
Water must be at least ______ °F
Items must be soaked for ______ seconds.
Chemical sanitizing (10.2)
Three common types of chemical sanitizers:
1.
2.
How to clean and sanitize a surface: (10.4)
1.
2.
3.
Who can recommend proper sanitizers?
3.
4.
Sanitizer effectiveness is influenced by: (10.3)
1.
5.
2.
3.
When to clean and sanitize: (10.5)
4.
1.
5.
2.
3.
4.
Cleaning and sanitizing stationary equipment (10.5)
1.___________________
5. ___________________
2. ___________________ 6. ___________________
3. ___________________
7. ___________________
4. ___________________
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ServSafe ABE Curriculum – Chapter 10
Machine dishwashing (10.7)
Water temperature is very important when sanitizing with heat!
Not hot enough  _____________________________Too hot  _____________________________
Final sanitizing rinse must be at least _______°F. For stationary rack machines, at least ________°F.
When using a dishwasher, NEVER (10.8)
Steps to clean and sanitize in
3-compartment sink (10.8-10.9)
a.
0.
b.
1.
2.
Chemicals – safety rules (10.14)
3.
1. Storage:
4.
5.
2. Disposal:
Area must have a ____________________
What is a MSDS? (10.14)
A cleaning program focuses on 3 things: (10.15)
Where does it need to be kept?
1.
2.
Why?
3.
When storing cleaning tools: (10.13)
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ServSafe ABE Curriculum – Chapter 10
Study Cards
1. When should food
contact surfaces be
cleaned and sanitized?
(10.5)
6. What are the
requirements for storing
cleaning tools and
supplies? (10.13)
11. What are the proper
steps for cleaning and
sanitizing stationary
equipment? (10.5)
2. What is the difference 7. Why is it important to
between cleaning and
clean up diarrhea and
sanitizing? (10.2)
vomiting spills correctly?
(10.12)
12. What are the five
steps for cleaning and
sanitizing food contact
surfaces? (10.4)
3. What are the steps
8. What is a MSDS?
that should be taken (in Where must they be
order) when cleaning and kept? (10.14)
sanitizing items in a
three-compartment sink?
(10.8-10.9)
13. How do you know if
you have the correct
concentration of sanitizer
in water? (10.3)
4. How should clean and 9. What information
14. Describe the process
sanitized utensils be
should a master cleaning to sanitize items using
stored? (10.10)
schedule include?
hot water. (10.2)
(10.15)
5. What factors affect the 10. Why must all
effectiveness of a
chemicals be labeled?
chemical sanitizer?
(10.14)
(10.3)
E. Andress, Hubbs Center, 2012
15. Is it a good idea to
rinse items after they
have been sanitized?
Why or why not? (10.9)
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ServSafe ABE Curriculum – Chapter 10
Temperature practice cards
Cut out, mix up, then match temps with description
Temp for chemical
sanitizing in sink
Temp for heatsanitizing in 3compartment sink
Temp for heat
sanitizing in singlerack dishwasher
Temp for heat
sanitizing in hightemp dishwasher
Temp for wash sink
in three-compartment
sink
171°F
180°F
165°F
110°F
68°F to 100°F+
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ServSafe ABE Curriculum – Chapter 10
ServSafe Video #5 - Cleaning and Sanitizing – Teacher notes
(10 min.)
Images
Golf club restaurant in/out,
manager
Content
Manager talking
Why clean/sanitation is important
Word outline of key concepts
(lots)
Cleaning, then sanitizing foodcontact surfaces
Difference between cleaning and
sanitizing
3-sink cleaning/sanitizing
2-pail cleaning/sanitizing with
rags
Quick overview of correct
practices
Cleaning products
Heat sanitizing
Chemical sanitizing
Proper sanitizing procedures
3-compartment sink demo
Checking sanitizer sink
Steps for washing dishes
Setting up sinks
Dishwashing steps
Dishwasher – temps, cleaning
How to use a dishwasher
Storage examples
Storing clean items
(none helpful)
Storing cleaning supplies
Manager talking
Set up a cleaning program
Manager talking
Review of concepts
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ServSafe ABE Curriculum – Chapter 10
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