WebIn a cafe, there is on server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking lunch break. The health inspector Was concerned because the potential for … WebFood-contact surfaces must be both cleaned and sanitized correctly. y Cleaning removes food and other dirt from a surface. y Sanitizing reduces pathogens on a surface to safe levels. How Cross-Contamination Can Occur Pathogens can spread to food if equipment has not been cleaned and sanitized correctly. This can happen in the following ways. y ...
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Webutensils must be cleaned and sanitized at least every four hours. Sanitizing. An approved sanitizer must be provided for sanitizing food contact surfaces. Sanitizers must be used at appropriate strengths as specified by manufacturer. Three common sanitizers, and the typical concentrations required by manufacturers, are: Chlorine WebMar 31, 2013 · final sanitizing rinse must be at least 180°F (82°C). o For stationary rack, single temperature machines, the rinse must be at least 165°F (74°C). o Cleaned items must be exposed to these temperatures for at least 30 seconds. utensil surface must reach 160°F (71.1°C) as measured by an The irreversibly registering temperature indicator. the great redwall feast
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