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