FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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When cleaning dishes by hand, it is recommended that they are left for at least 30 seconds in water that is at what temperature?
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63
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75
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82
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100
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Explanation:
Detailed explanation-1: -The U.S. Food and Drug Administration (FDA) requires that commercial washers (the kind in restaurants) top 165 degrees F in order to sanitize. Anything below 110 degrees F, the FDA says, is too cold to ensure the water can even properly clean organic matter (read: food) from a surface, dish, or pan.
Detailed explanation-2: -Prep-scrape off food. Fill-get some clean, hot, soapy water. Wash-scrub them, under the water. Rinse-wash off all suds and residue. Dry-air dry or towel dry.
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