NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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allow surface to airdry
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scrape or remove bits of food
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rinse the surface
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wash the surface
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Detailed explanation-1: -That’s where the second step of the two-step cleaning process comes in. Disinfectants are designed specifically to kill germs, and, when used correctly, disinfectants can help control dangerous pathogens like listeria, E. coli, streptococcus, norovirus, and many others.
Detailed explanation-2: -Chemical sanitizing is performed in two ways; by full immersion or rinsing, swabbing, or spraying. For bleach, objects can be immersed in the three compartment sink’s sanitizer for 7 seconds or it can be wiped down with double the immersion concentration.
Detailed explanation-3: -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. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).