HOSP 201 Lecture Notes - Lecture 12: Quaternary Ammonium Cation, Chlorine, Surface Tension

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 201
• Professor: Ma

Document Summary

Factors that affect the cleaning process: type and condition of the dirt, water hardness, water temperature, surface, pressure, length of treatment. Cleaners: cleaners are chemicals that remove food, dirt, rust, stains, and more, cleaners must be safe to use, follow manufacturers" instructions, only use cleaners for their intended purposes. Sanitizer effectiveness: concentration: the amount of sanitizer for a given amount of water, temperature, contact time, water hardness can affect how well a sanitizer works, ph - water ph can affect a sanitizer. Less than or equal to 5 or as per manufacturer"s recommendation. Less than or equal to 500 ppm or as per manufacturers" recommendation. Machine dishwashing - clean the machine as often as needed, clear spray nozzles of food and foreign objects. Manual dishwashing - prepare a 3 compartment sink: sanitize sink, fill the first sink with detergent and water, fill the second sink with clean water, fill third sink with water and sanitizer.