Hot, Hot, Hot
How Long?
Ice, Ice Baby
All About Chemistry
100

When using a dish machine test strip, this is the type of pan you should attach it to.

What is:

metal

100

The length of time to properly wash your hands.

What is:

20 seconds

100

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

100

The blue cleaner that is used to wash dishes in the 3 compartment sink.

What is:

Pantastic

200

The temperature that all hot food should be held at in the hot box or hot well.

What is:

135 degrees F

200

The length of time we are allowed to keep a spray bottle of sanitizer.

What is:

1 day

200

This is what you should do if ice forms on the inside walls of your milk cooler.

What is:

defrost and clean

200

This is what you should put on your face before you start to de-lime the dish machine.

What are:

safety goggles

300

The minimum temperature the rinse cycle should reach on your dish machine.

What is:

180 degrees F

300

The number of hours you must be symptom-free to return to work if you've had vomiting or diarhea.

What is:

24 hours

300

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

300

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

400

This PPE can be ordered to protect your forearms from getting burned.

What are:

Kevlar sleeves

400

This is the maximum length of time that TCS foods may be in the danger zone.

What is:

4 hours

400

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

400

The frequency that you should de-lime your dish machine.

What is:

weekly, or more if needed