What temperature does water need to be for heat sanitizing? How long do items need to be soaked in the hot water for heat sanitizing?
171°F for 30 seconds
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15
If chemicals are transferred to a new container, what does the food handler need to do?
Label the new container with the common name of the chemical
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How should utensils (flatware) be stored after they have been cleaned and sanitized?
At least 6 inches off the floor and food contact surfaces facing down (handles up).
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25
9) What are the correct steps in cleaning and sanitizing stationary equipment? (7 steps) Unplug the equipment
Take the removable parts off the equipment. Wash rinse and sanitize them by hand or in the dishwasher. Scrape or remove food from the equipment surfaces Wash t
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15
What organization has requirements for MSDS?
OSHA
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Name 2 types of cleaners and their pourposes
a. Degreaser- Detergents that contain a grease-dissolving agent. b. Detergent- Used for different cleaning tasks. Contain surfactants (surface acting agents) t
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12) What are the correct steps of washing dishes in a three compartment sink? (5 steps)
Rinse, scrape or soak items before washing them Wash items in the first sink Rinse items in the second sink Sanitize items in the third sink Air-dry items on a
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10
What temperature does the water have to be in a three compartment sink’s first (cleaning) sink need to be?
110°F
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How often do you need to clean and sanitize if the same items or equipment are in constant use?
Every 4 hours
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Definition of sanitizing:
Reduces pathogens on a surface to safe levels.
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How should chemicals be disposed of?
Follow the instructions on the label and any requirements from your local regulatory authority
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10
What does the temperature have to be of a high temperature dishwashing machine’s final sanitizing rinse cycle?
