ServSafe Chapter 10
WHAT IS REQUIRED FOR MEASURING THE SANITIZING RINSE TEMPERATURE IN A HIGH-TEMPERATURE DISHWASHING MACHINE?
Maximum registering thermometer
IF FOOD CONTACT SURFACES ARE IN CONSTANT USE, HOW OFTEN MUST THEY BE CLEANED AND SANITIZED?
Every 4 hours
WHAT IS THE ACCEPTABLE CONTACT TIME WHEN SANITIZING FOOD CONTACT SURFACES?
Soak the item in a chlorine solution for 7 seconds