What is one method to sanitize food service dishes and equipment? Immersing in 171 degree water for 30 seconds.
What is one observable Interaction of how organisms live and survive in their environment? which of the following non living elements do all living organisms depend on for survival.

What method is correct for sanitizing food service dishes and equipment?

  • Scrape food off surfaces before washing.
  • Wash the dishes in hot, soapy water. …
  • Rinse dishes very thoroughly in clean, hot water. …
  • Sanitize the dishes with a chlorine bleach solution OR the hot water method (see the “HOW TO SANITIZE” section below for directions on these two options). …
  • Allow dishes to air dry.
How can you detect if food is contaminated?

You can detect if food is contaminated by checking for mold, bitter taste, and “off odors”.

Which of the following are not potentially hazardous foods?

Examples of non-potentially hazardous foods are: dry baked goods, breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, dried herbs, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes.

What are the two methods to properly sanitize dirty dishware quizlet?

WASH dishes in hot, soapy water in the first sink. If the water gets too cool or soap suds have diminished, start over. RINSE dishes with clean, hot water in the second sink. SANITIZE by soaking the dishes in the third sink filled with room temperature water and an approved sanitizer.

What are the 3 methods of sanitizing?

There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.

What are the two types of sanitizing?

The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.

What are the 3 types of cross contamination?

There are three main types of cross contamination: food-to-food, equipment-to-food, and people-to-food. In each type, bacteria are transferred from a contaminated source to uncontaminated food.

What are 3 examples of cross contamination?

Some examples are: Handling foods after using the toilet without first properly washing hands. Touching raw meats and then preparing vegetables without washing hands between tasks. Using an apron to wipe hands between handling different foods, or wiping a counter with a towel and then using it to dry hands.

Is garlic in oil a potentially hazardous food?

Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. … Botulism is a potentially fatal food poisoning that has symptoms including blurred or double vision, speech and difficulty in breathing and progressive paralysis.

What are 5 Potentially hazardous foods?

  • raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne.
  • dairy products such as milk, custard and dairy‐based desserts.
  • seafood (excluding live seafood)
  • processed or cut fruits and vegetables, such as salads.
  • cooked rice and pasta.
What are the three main characteristics of potentially hazardous foods?

Potentially hazardous foods have certain characteristics that support the growth of pathogenic microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients, moisture, acidity (pH) and gas atmosphere of the food.

Who is considered a person in charge?

The person-in-charge is the owner of the business, or a designated person – such as a chef, kitchen manager, or employee – who is always present at the work site and has direct authority and supervision over employees who engage in the safe storage, preparation, display, and service of food.

What are two methods to properly sanitize dirty dishes?

The public health organization Stop Foodborne Illness recommends one of two methods: You can either suspend your dishes in a really hot water bath (at least 170°F, for at least 30 seconds), or soak dishes in a sanitizing solution of bleach and water (one tablespoon of unscented chlorine bleach and one gallon of cool …

What are the requirements when immersing items in hot water to sanitize them?

The final step of the wash, rinse, and sanitizing procedure is immersion of the object in water with a temperature of at least 170°F for no less than 30 seconds. The most common method of hot water sanitizing takes place in the final rinse cycle of dishwashing machines.

What is the major difference between cleaning and sanitizing?

There’s a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on the clean surface to safe levels. To be effective, cleaning and sanitizing must be a 5-step process.