Food Handler\'s Lesson 5: Sanitary,clean, And Maint
Food Handler\'s Lesson 5: sanitary,clean, And maint
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Food Handler's Lesson 5: sanitary,clean, And maintain Correct 100%
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Food Handler\'s Lesson 5: sanitary,clean, And maint
Institution
Food Handler\'s Lesson 5: Sanitary,clean, And Maint
Cleaning - ANSWERSCleaning removes dirt, debris, stains, and spills. Use hot water, detergent, scrubbing/wiping implements, and clean water for rinsing.
Sanitizing - ANSWERSSanitizing is the process of reducing the number of germs. You do this by using heat or chemicals on a clean surface. Dishe...
Food Handler's Lesson 5: sanitary,clean,
And maintain Correct 100%
Cleaning - ANSWERSCleaning removes dirt, debris, stains, and spills. Use hot water, detergent, scrubbing/wiping implements, and clean water for rinsing.
Sanitizing - ANSWERSSanitizing is the process of reducing the number of germs. You do this by using heat or chemicals on a clean surface. Dishes and equipment are sanitized to reduce bacteria to safe levels.
cleaning and sanitizing must be a three-step process. - ANSWERSSurfaces must FIRST be cleaned and rinsed BEFORE being sanitized.
Sanitizing kills the microorganisms on a surface, either with very hot water or a chemical
solution.
The correct way to manually clean dishes and utensils is pre-scrape, wash, rinse, sanitize and then air dry.
The 3-sink process - ANSWERSSink 1-After scraping and rinsing dishes and utensils, wash them in the first sink. The first sink will contain detergent in water at a minimum of 110°F.
Sink 2- Rinse the cleaned dishes under hot, running water
Sink 3- Sanitize the dishes using a chemical solution. Chlorine-based sanitizers should be 50-100ppm concentration. Quaternary ammonium sanitizers should be 100-150ppm concentration. Dip dishes in 75°F-120°F water for at least 30 seconds. Drying-Set the items in a strainer to air-dry. Do not use a towel for drying.
The 2-sink process - ANSWERSSink 1- After scraping and rinsing dishes and utensils, wash them in the first sink. The first sink will contain detergent in water at a minimum of 110°F.
Sink 2- The second sink is used to sanitize dishes. You can use a chemical sanitizer or immersion in hot water at a minimum temperature of 171°F.
Drying- Set the items in a strainer to air-dry. Do not use a towel for drying.
Using the Dishwasher - ANSWERSPlace rinsed and scraped dishes and utensils in the racks so that all sides will be cleaned and excess water will drain away. Even though
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