Sanitizers
Concentration should be 200-400ppm
What is quats
Temperature of final rinse of automatic dishwasher
What is 180F
Used to wash dishes
What is detergent
Step 1 of doing dishes in a 3-compartment sink
What is Scrape
Step 1 of hand washing
What is Wet Hands
Test strips
What is used to test sanitizer
Number of hours of continuous work before cleaning and sanitizing
What is 4
Used to remove lime deposits
What is Delimer
Step 2 of doing dishes in a 3-compartment sink
What is Wash
Step 2 of hand washing
What is Apply Soap
Concentration should be 50-99ppm
Chlorine
Temperature of wash water in three-compartment sink
What is 110
Used to remove grease build-up
What is Degreaser
Step 3 of doing dishes in a 3-compartment sink
What is Rinse
Step 3 of hand washing
What is Scrub
Quats, chlorine and WHAT are the three sanitizers used in the commercial kitchen
What is iodine?
Temperature of water when sanitizing with hot water
What is 171F
Used to reduce pathogens to safe levels
What is Sanitizer (or disinfectant)
Step 4 of doing dishes in a 3-compartment sink
What is Sanitize
Step 4 of hand washing
What is Rinse
THIS C word determines the effectiveness of the sanitizer
What is Concentration
How many compartments needed to hand wash dishes in food establishment
What is 3
This sanitizer starts with C
What is chlorine
Step 5 of doing dishes in a 3-compartment sink
What is Air Dry
Step 5 of hand washing
What is Dry with Single-Use Towel (or paper towel)