Hot, Hot, Hot
When using a dish machine test strip, this is the type of pan you should attach it to.
What is:
metal
The length of time to properly wash your hands.
What is:
20 seconds
The clear, plastic fluid-filled quilts that we no longer use to chill foods because they are not approved by food code.
What are:
ice pillows
The blue cleaner that is used to wash dishes in the 3 compartment sink.
What is:
Pantastic
The temperature that all hot food should be held at in the hot box or hot well.
What is:
135 degrees F
The length of time we are allowed to keep a spray bottle of sanitizer.
What is:
1 day
This is what you should do if ice forms on the inside walls of your milk cooler.
What is:
defrost and clean
This is what you should put on your face before you start to de-lime the dish machine.
What are:
safety goggles
The minimum temperature the rinse cycle should reach on your dish machine.
What is:
180 degrees F
The number of hours you must be symptom-free to return to work if you've had vomiting or diarhea.
What is:
24 hours
The amount of water you need to make an ice bath to check your thermometers for accuracy.
What is:
just enough to cover the ice
In a separate area, ideally on the bottom shelf, away from food and items used to prep food, including paper goods and clean towels.
What is:
where you should store chemicals
This PPE can be ordered to protect your forearms from getting burned.
What are:
Kevlar sleeves
This is the maximum length of time that TCS foods may be in the danger zone.
What is:
4 hours
This is the temperature your thermometer should read when checking for accuracy using the ice bath method.
What is:
31.1-32.9 degrees F
The frequency that you should de-lime your dish machine.
What is:
weekly, or more if needed