What must be considered when preparing a quaternary ammonia compound (quats) for sanitizing quizlet

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Last Update: May 30, 2022

This is a question our experts keep getting from time to time. Now, we have got the complete detailed explanation and answer for everyone, who is interested!

Use a sanitizing solution of 1 teaspoon of liquid chlorine bleach to one gallon of warm water (at least 75°F) (200 ppm solution) with clean wiping cloth. (Note: solution should be changed often). Wiping cloths should be kept in the sanitizing solution.

What makes a sanitizer solution effective?

Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, water temperature, contact time, water hardness, and pH. ... For a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time.

Is used to accurately test the strength of a sanitizing solution?

To accurately test the strength of a sanitizing solution, one must first determine which chemical is being used -- chlorine, iodine, or quaternary ammonium. ... The appropriate test kit must then be used throughout the day to measure chemical sanitizer concentrations.

What is the correct ppm for sanitizer solution?

A chlorine sanitizer solution should have a concentration of 50 to 100 parts per million (ppm) in water between 75 and 100 degrees Fahrenheit, with a required contact time of at least 7 seconds. Chlorine test strips for food service are available to help you ensure the correct solution is created.

Should sanitizer water be hot or cold?

Temperature: The temperature of the solution is crucial. The water must be warm enough to increase the activity of the solution, but not so hot that it increases the evaporation of the sanitizer. Generally temperatures between 75°F and 120°F allow sanitizers to work properly.

18 related questions found

wash items in the first sink. rinse items in the second sink. sanitize items in the third sink. air dry items on a clean and sanitized surfaces.

Steps To Clean & Sanitize Surfaces

Clean the surface with an appropriate cleaner. After cleaning, thoroughly rinse the surface with clean water. Apply a sanitizing solution to the surface. There are many sanitizer options available, such as quat-based, chlorine-based and alcohol-based.

Chlorine-based sanitizers should be 50-100 parts per million (ppm's) concentration and contact time is 7 seconds or more.

Directions: Dip the strip into the sanitizing solution for 10 seconds, then instantly compare the resulting color with the enclosed color chart which matches concentrations of 0-100-200-300-400ppm. Test solution should be between 65 and 75 degrees Fahrenheit.

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

It is important to use the right amount of chemical sanitizer when mixing it with water. If you use too much, you may contaminate the food. If you don't use enough, you may not kill the bacteria.

Food businesses may use a combination of procedures and methods to meet Code's requirements.

• Step 1 – Preparation. Remove loose dirt and food particles. ...
• Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. ...
• Step 3 – Sanitising (bacteria killing stage) ...
• Step 4 – Air drying.

The effectiveness of a chlorine bleach sanitizing solution diminishes with use. Therefore it is necessary to test the sanitizing solution using test strips. These are readily available from foodservice supply houses. Chlorine sanitizing solutions should be at a minimum temperature of 75°F.

Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution. Air-dry dishes in a clean and sanitized dish rack.

Quaternary Ammonium Compound Solution

• If the concentration is between 25 and 49 milligrams per liter (mg/L), prepare with water measuring 120°F.
• If the concentration is between 50 and 99 mg/L, prepare with water measuring 100°F.
• If the concentration is 100 mg/L, prepare with water measuring 55°F.

Chlorine-based sanitizers should be 50-100 parts per million (ppm's) concentration and contact time is 7 seconds or more. Quaternary based sanitizers are usually 150 to 200 ppm's concentration and 30 seconds contact time.

To mix a 200 ppm BLEACH SOLUTION: 5 ml bleach per liter water. For spray bottles, make up a fresh solution every day. Use test papers to confirm proper concentrations. Please label all containers containing bleach.

To prepare 100 litres of a 50 ppm solution of sodium hypochlorite, dilute 40 ml of a 12.5% sodium hypochlorite solution with water.

1 : to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of (something) : to make (something) sanitary (as by cleaning or disinfecting) You can use sponges and dishcloths safely if you take care to sanitize them, says Dean Cliver, a professor of food safety at the University of California, Davis. ...

All surfaces should be cleaned and rinsed. Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.

sanitizer, since it is slow-acting against some common spoilage bacteria. Buckets should be changed every 2-4 hours or more as needed to keep the water clean and the sanitizer effective in use.

Thus, attaining a sanitary environment involves seven essential steps: Inspection, Identification, Equpment Breakdown. Sweeping and Flushing. Washing....

1. Inspection, Identification, and Equipment Breakdown. ...
2. Sweeping, Scraping, and Flushing. ...
3. Washing. ...
4. Rinsing. ...
5. Sanitizing. ...
6. Rinsing/Air Dry. ...
7. Validation and Verification.

For cleaning and sanitizing to be effective, it must follow this process: (1) Remove food bits or dirt on the surface; (2) Wash the surface; (3) Rinse the surface; (4) Sanitize the surface; (5) Allow the surface to air dry.

First, use a soapy water solution to clean tables using a clean disposable paper towel, and 2. Second, after cleaning the table surface with soap or detergent and rinsing with water, disinfect tables by using a diluted bleach water solution – according to directions listed below.

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Cleaning and sanitizing are necessary steps in ensuring food is safe for consumers. If equipment, utensils, and dishes aren’t cleaned or sanitized correctly, pathogens can spread to everything they touch. Protect both your customers and your job by learning how to properly clean and sanitize.

Why clean and sanitize?

Pathogens can be found on almost every surface—counters, cutting boards, knives, pots and pans, and even your hands! Without proper safety practices like cleaning and sanitizing, handwashing, and wearing gloves, these pathogens can spread and grow, potentially causing foodborne illness. Cross-contamination can also contribute to the spreading of pathogens.

Cleaning vs sanitizing

First, let’s talk about the difference between cleaning and sanitizing. Cleaning is the removal of grime and dirt from utensils, equipment, and other food-contact surfaces. Sanitizing involves using a sanitizing solution or high heat to kill remaining bacteria.

Always clean and sanitize your equipment and food-contact surface in the following situations:

• After working with raw meat
• If you are changing what food is being prepared
• After four hours of constant use
• After taking a break

Acceptable sanitizers for food-contact surfaces

Pathogens can be killed using heat, radiation, or chemicals. In the food industry, the most popular way to sanitize is with chemical sanitizers. The FDA Food Code identifies a few chemical sanitizers that are approved for use on food-contact surfaces, including chlorine, iodine, and quaternary ammonium.

To get the most out of your sanitizers, keep three factors in mind: temperature, concentration, and time.

1. Use sanitizer at the right temperature

If a sanitizer is not prepared and used with water of the correct temperature, the effectiveness of the sanitizer may be decreased. The ideal temperature depends on your type of sanitizer.

Source: 2017 FDA Food Code

2. Mix sanitizer at the correct concentration

If the concentration of the sanitizer is incorrect, it could be ineffective or even dangerous to use. Always follow the manufacturer’s instructions when preparing your sanitizing solution.

3. Give the sanitizer time

For a sanitizer to be effective, it must be in contact with the item you are cleaning for the recommended amount of time. Follow the manufacturer’s instructions for your sanitizer.

How to test sanitizer concentration

For a sanitizer, concentration is everything. If the concentration is too high, you could risk dangerous levels of chemicals left on food-contact surfaces, potentially causing chemical contamination.

Ensure your sanitizer has been mixed properly by using sanitizer test strips to check its concentration.

Storing chemicals and sanitizers properly

Labeling chemicals and sanitizers correctly is an important step in keeping food-contact surfaces safe. If a chemical is labeled incorrectly, or you are not sure what chemical it is, dispose of it.

Always store chemicals away from food and food-contact surfaces. Your chemical storage area should be separate from the food storage area to avoid contamination. If chemicals are stored close to food preparation areas, it is very easy for them to be spilled into food.

Finally, avoid using chemicals around where food is being prepared. Droplets of chemicals may become airborne and taint nearby food.

Day-to-day uses of sanitizer

You should use sanitizer whenever you’re washing dishes or cleaning equipment.

Related article: Maintaining a Cleaning Schedule

Washing dishes in a three-compartment sink

Three-compartment sinks make cleaning and sanitizing dishes easy and efficient. Here are the five steps for cleaning and sanitizing using a three-compartment sink:

1. Scrape away leftover food on the dishes and utensils.
2. Clean the dishes and utensils in the first sink with soap and warm water.
3. Rinse the dishes and utensils in the second sink with clear, clean water.
4. Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.
5. Allow the dishes and utensils to air-dry.

Cleaning equipment in place

You should clean your equipment in three instances: before using it, throughout the day as needed to prevent recontamination, and at least every 24 hours. Follow the proper process for cleaning in place.

For more information on how cleaning and sanitizing help keep you and your customers safe, get your food handlers card through our online training course.

— Juli Shelley