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Desc.ribe the 2 types of sanitizers
What are the guidelines for sanitizer effectiveness?
What are the general guidelines for sanitizing with chlorine at a temp of more than 100 F?
What are the general guidelines for sanitizing with chlorine at a temp of more than 75 F?
What are the general guidelines for sanitizing with iodine?
What are the general guidelines for sanitizing with Quats?
Describe the 5 steps to properly clean and sanitize a surface.
When do food-contact surfaces need to be sanitized?
Describe how to clean/sanitize stationary equipment.
Describe the guidelines for high-temp and chemical sanitizing dishwashing machines?
Describe guidelines for manual dishwashing.
Describe guidelines for storing tableware and equipment.
Describe questions for cleaning vomit/diarrhea?
Describe guidelines for storing clening tools/supplies.
Describe how to develop a cleaning program.
Describe how to create a master cleaning schedule
Describe guidelines for using food service chemicals.
