What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

SS 12 Flashcard Redo

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Specialty
•
10th - 12th Grade
•
Hard
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1.
FLASHCARD QUESTION
Front
Back
maximum registering thermometer
2.
FLASHCARD QUESTION
Front
What is an acceptable sanitizing method and contact time for a food-contact surface? Options: Soak the item in very hot water for 7 seconds, Soak the item in an iodine solution for 7 seconds, Soak the item in a chlorine solution for 7 seconds, Soak the item in an ammonia solution for 7 seconds
Back
Soak the item in a chlorine solution for 7 seconds
3.
FLASHCARD QUESTION
Front
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Back
Every 4 hours
4.
FLASHCARD QUESTION
Front
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Back
Test the solution with a sanitizer kit.
5.
FLASHCARD QUESTION
Front
George is getting ready to wash dishes in a three compartment sink. What should be his first task?
Back
Clean and sanitize the sinks and drainboards.
6.
FLASHCARD QUESTION
Front
Which feature is most important for a chemical storage area? Options: Good lighting, Single-use towels, Nonskid floor mats, Emergency shower system
Back
Good lighting
7.
FLASHCARD QUESTION
Front
How should flatware and utensils that have been cleaned and sanitized be stored?
Back
With handles facing up
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