Cleaning and Sanitizing
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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show | removing food and other dirt from a surface
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show | reducing pathogens on a surface to safe levels
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show | 171F
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How long must items soak when using the heat sanitation method | show 🗑
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show | the amount of minerals in the water
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what are the three common types of chemical sanitizer | show 🗑
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what is the correct sanitizer concentration for chlorine | show 🗑
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what is the correct sanitizer concentration for iodine | show 🗑
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what is the correct sanitizer concentration for quats | show 🗑
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what is the correct sanitizer contact time for for chlorine | show 🗑
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show | at least 30 seconds
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show | at least 30 seconds
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show | 1. scrape/remove food
2. wash
3. rinse
4. sanitize
5. air-dry
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surfaces must be cleaned and sanitized after __ hours of constant use | show 🗑
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show | 180F
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show | 1. detergent and water
2. water
3. sanitizer
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what temperature must the sink with detergent and water be | show 🗑
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show | master cleaning schedule, train staff to follow it, monitor the program
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what is required for measuring the sanitizing rinse temperature in a high-temp dishwashing machine | show 🗑
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show | clean and sanitize the sinks and drain boards
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show | what should be cleaned, when, by whom, and how
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Created by:
24nuttingl
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