Serv Safe Chapter 10
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| If food- contact surfaces are in constant use, how often must they be cleaned and sanitized? | show 🗑
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| show | Be approved by the FDA
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| show | 180°F
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| show | sanitizer test kits
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| Material Safety Data Sheets (MSDS) should be what? | show 🗑
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| show | 55⁰F
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| show | Reducing pathogens to safe levels
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| Sanitizer strength is measured using what? | show 🗑
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| show | 30 secons.
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| show | Concentration.
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| show | With the handles facing up.
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| When a food-contact surface must be cleaned and sanitized? | show 🗑
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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