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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20 seconds
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30 seconds
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45 seconds
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1 minute
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Detailed explanation-1: -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.
Detailed explanation-2: -Temperature Sanitization (Heat Sanitizing) in retail food facilities is accomplished by: ✓Hot water manual operations by immersion at temperature of 171°F (77°C) for at least 30 seconds. As pH increases, chlorine becomes less effective as a sanitizer.
Detailed explanation-3: -Boiling is a very simple method of water disinfection. Heating water to a high temperature, 100°C, kills most of the pathogenic organisms, particularly viruses and bacteria causing waterborne diseases. In order for boiling to be most effective, the water must boil for at least 20 minutes.
Detailed explanation-4: -The sanitizer solution should have a 30 second contact time prior to air drying. temperature. o Allow dishes and equipment to air dry.