What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
United States Department of Agriculture (USDA)
Occupational Safety and Health Administration (OSHA)
Alabama Department of Public Health (ADPH)
Food and Drug Administration (FDA)
How hot must the water be for heat only sanitation?
180 degrees
165 degrees
171 degrees
110 degrees
How long must items be soaked for heat sanitation?
60 seconds
45 seconds
30 seconds
20 seconds
Which one of the following is a main factor that influence the effectiveness of chemical sanitizers?
Water level
Water pH
Type of detergent
Type of equipment
What water temperature is need for effective use of chlorine?
between 100 and 75 degrees
What water temperature is need for effective use of iodine?
68 degrees
110 degrees
165 degrees
180 degrees
What water temperature is need for effective use of quats?
165 degrees
180 degrees
75 degrees
110 degrees
What is the necessary contact time for chlorine to be effective?
15 seconds
20 seconds
7 seconds
30 seconds
What is the necessary contact time for iodine and quats to be effective?
30 seconds
15 seconds
20 seconds
7 seconds
What is the first step when cleaning and sanitizing stationary equipment?
remove any moveable parts
air dry
unplug the unit
scrape off the food
What must the final sanitizing rinse temperature be in a high-temperature rinse immoveable dishwasher?
at least 165 degrees
at least 110 degrees
at least 180 degrees
at least 171 degrees
What is the first step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Rinse the item.
Air dry the item.
Scrape the item or soak it.
Wash the item.
What must the water temperature be for manual dish washing?
at least 171 degrees
at least 180 degrees
at least 160 degrees
at least 110 degrees
What is cleaning?
removing surface dirt and debris
reducing pathogens to safe levels
Using paper towel and water
using detergent and bleach to destroy all items on food cont
What is sanitizing?
reducing the amount of dirt on an object
reducing pathogens on a surface to a safe level
killing all microorganisms
removing food particles from food contact surfaces.
What is the second step when cleaning and sanitizing using a three compartment sink after washing & sanitizing the sink first??
Air dry the item.
Sanitize the item.
Wash the item.
Rinse the item.
