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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soak in the sink for several hours and then washed
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washed right away with hot soapy water and air-dried
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washed in hot soapy water and sanitized in a mild rinse solution of bleach solution
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washed right away in hot water and air dried
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Detailed explanation-1: -Mix 1 cup (240 mL) of bleach in 1 gallon of water. Wash surfaces with the bleach mixture.
Detailed explanation-2: -Consider a post-wash soak. After this step, “fill up a bin or the sink with water about as hot as you can get it (165 to 180 degrees).” In the event that the tap water from your sink doesn’t get that hot, Bell suggests using a kettle. From there, let the clean dishes soak in the steamy water for about one minute.
Detailed explanation-3: -There are three steps to properly clean and sanitize food contact surfaces such as utensils, slicers, pots and pans, etc., in a food establishment: wash, rinse and sanitize. Each step plays an important role in ensuring that the dishes and equipment that come in contact with food are clean and sanitized.