- What are the two methods to properly sanitize dirty dishware quizlet?
- What are the 2 methods of sanitizing?
- What are the methods in sanitizing?
- Is it possible for a dish to be clean but not sanitized?
- What is the difference between clean and sanitize?
- What is the best way to check the strength of sanitizing solution?
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 2 methods of sanitizing?
Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water. When pumping it through equipment, the temperature should be maintained to at least 171 F.
What are the methods in sanitizing?
There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants.
Is it possible for a dish to be clean but not sanitized?
Sanitizing takes cleaning a step further by reducing the number of bacteria and other microorganisms. Sanitizing can help prevent disease transmission, contamination and/or spoilage. Sanitizing, however, is not a substitute for cleaning. In addition, a sanitized surface is not sterile or completely free of bacteria.
What is the difference between clean and sanitize?
1. Know the difference between cleaning, disinfecting, and sanitizing. Cleaning removes germs, dirt, and impurities from surfaces or objects. … Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements.
What is the best way to check the strength of sanitizing solution?
If sanitizing is accomplished by the heat method, heat-testing tape shall be used to test the temperature of the water at the utensil surface. A temperature of 160° F. is required at the utensil surface. Use of test strips ensures that the sanitizing solution is at the right strength.