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Serv Safe Chapter 10

QuestionAnswer
If food- contact surfaces are in constant use, how often must they be cleaned and sanitized? Every 4 hours
Hand antiseptics must what? Be approved by the FDA
What is the final rinse temperature need to be in order to effectively sanitize in a high-temp dishwasher? 180°F
What is used to measure concentration? sanitizer test kits
Material Safety Data Sheets (MSDS) should be what? Kept so employees can access them
At what temperature sanitizers work best for manual dishwashing? 55⁰F
What is Sanitizing? Reducing pathogens to safe levels
Sanitizer strength is measured using what? Parts Per Million (PPM)
An object must be immersed in quat for at least how many seconds to be considered sanitized? 30 secons.
What information does a chlorine test kit provide about a sanitizing solution? Concentration.
Flatware and utensils that have been cleaned and sanitized should be stored how? With the handles facing up.
When a food-contact surface must be cleaned and sanitized? After it is used, anytime you begin working with another type of food, after a task has been interrupted, at 4-hour intervals if items are in constant use.
Created by: luisparedes
 

 



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