FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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These are very useful not only in sanitizing tools, utensils, and equipment but also the whole kitchen premises.
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heat sanitizers
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chemical sanitizers
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Pre-scrape utensils and equipment of food debris. Wash in a warm solution of approved detergent. Rinse in clear water or running water. Sanitize in an acceptable chemical solution or hot (171°F) water. Air dry before reusing.
There is 1 question to complete.