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15
×
What is the necessary contact time for iodine and quats to be effective?
15 seconds
7 seconds
20 seconds
30 seconds
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15
×
What level of concentration is required for quats to be used safely as a sanitizer?
50 - 99 ppm
105 ppm - 275 ppm
Per manufacture's recommendation
12.5 - 25 ppm
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boom
Lose 50 points!
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gift
Win 20 points!
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×
fairy
Take points!
5
10
15
20
25
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thief
Give points!
5
10
15
20
25
15
×
A surface must be cleaned with a
bleach solution.
detergent.
degreaser.
chemical sanitizer.
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15
×
What is the first step when cleaning and sanitizing stationary equipment?
unplug the unit
remove any moveable parts
scrape off the food
air dry
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15
×
What is the necessary contact time for chlorine to be effective?
20 seconds
15 seconds
30 seconds
7 seconds
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15
×
YOU SHOULD WASH CLEANING TOOLS IN THE
Utility sink.
Handwashing sink
Three-compartment sink.
Food preparation sink.
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15
×
WHAT SHOULD BE DONE WHEN THROWING AWAY CHEMICALS?
Follow the label instructions and regulatory requirements.
Seal the container and recycle it.
Pour leftover chemicals into a drain and throw the container
Seal the container in a bag and place it in the garbage.
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lifesaver
Give 10 points!
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gift
Win 10 points!
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gift
Win 25 points!
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baam
Lose 10 points!
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15
×
What must the water temperature be for manual dish washing?
at least 180 degrees
at least 110 degrees
at least 160 degrees
at least 171 degrees
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15
×
What water temperature is need for effective use of iodine?
68 degrees
180 degrees
165 degrees
110 degrees
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15
×
Which one of the following is one of the GREAT EIGHT allergens?
Green Beans with Bacon and Red Onions
Strawberry Chocolate Cookie Dough Milk Shake
Grilled Chicken served over Roasted Yukon Potatoes
Spinach and Artichoke Rice Pilaf
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15
×
What level of concentration is required for iodine to be used safely as a sanitizer?
50 - 99 ppm
105 ppm - 275 ppm
Per manufacture's recommendation
12.5 - 25 ppm
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15
×
What must the final sanitizing rinse temperature be in a high-temperature rinse immoveable dishwasher?
at least 171 degrees
at least 180 degrees
at least 110 degrees
at least 165 degrees
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15
×
What is sanitizing?
reducing pathogens on a surface to a safe level
killing all microorganisms
removing food particles from food contact surfaces.
reducing the amount of dirt on an object
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seesaw
Swap points!
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fairy
Take points!
5
10
15
20
25
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shark
Other team loses 25 points!
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baam
Lose 20 points!
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