Day 4 - Sanitizing Rules Flashcards
List the proper sequence to wash dishes
Wash, rinse, sanitize, air dry
Between each use, cutting boards must be ___,___,____ (order of the sink bins)
Wash, rinsed, sanitized
To hot water sanitize, immerse utensils in ___ for 30 seconds
170 F
To prepare a 50 ppm chlorine based sanitizing solution, add ____ list the ratios
1/2 oz of bleach to 1 gallon of water
50 ppm sanitizing solution is used for immersing ___ for at least ___
Utensils, 1 min
To prepare a 100 ppm chlorine based sanitizing solution, ratios ____
1 oz bleach : 1 gallon of water
100ppm sanitizing solution is typically used for ____, ____, ______
Wiping, spraying, pouring
Wiping cloths must be stored in
50ppm sanitizing solution
During chemical sanitation, the chemical solution must be checked with
A test kit
Bathrooms for patrons must be provided when…
There are 20 seats or more in the dining area of a food establishment
Name the 3 key strategies of integrated pest management
Starve them, build them out, destroy them
When food is unavailable to mice…
They will move out
Rats are known to enter building through openings that are as small as the size of a
Quarter
The presence of fresh rat droppings in a food establishment is a
Critical violation
Insecticides and rodenticides can only be applied in a restaurant by a
Licensed pest control officer
