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If food-contact surfaces are in constant use, how ofter must they be cleaned and sanitized?
Every 4 hours
What must food handlers do to make sure sanitizing solution for use on food surfaces has been made correctly?
Test the solution with a sanitizer kit.
What should be done when throwing away chemicals?
Follow label instructions and regulatory requirements.
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse sanitize, and air-dry.
What factors influence the effectiveness of chemical sanitizers?
concentration, temperature, contact time, water hardness, and pH
Three common types of chemical sanitizers include:
Quats (quaternary ammonium compounds), chlorine, and iodine
In a high temp dishwasher, what temperature must the final rinse cycle reach in order to properly sanitize?
180 degrees F
When washing dishes in a 3 compartment sink, what is the minimum temperature for the wash water?
110 degrees F
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