What must operations have to effectively clean up vomit and diarrhea?

Chapter 12 Review

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Life Skills
•
9th Grade
•
Hard
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1.
FLASHCARD QUESTION
Front
Back
Written procedures
2.
FLASHCARD QUESTION
Front
What is the definition of sanitizing?
Back
Reducing the pathogens on a surface to safe levels
3.
FLASHCARD QUESTION
Front
What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?
Back
Use a test kit to check the sanitizer’s concentration when mixing it.
4.
FLASHCARD QUESTION
Front
Which factor impacts the effectiveness of chemical sanitizers? Color, Concentration, Air temperature, Storage container
Back
Concentration
5.
FLASHCARD QUESTION
Front
Surfaces can be sanitized using chemicals or
Back
heat.
6.
FLASHCARD QUESTION
Front
What is the minimum temperature that water must be to sanitize surfaces?
Back
171°F (77°C)
7.
FLASHCARD QUESTION
Front
The three most common types of chemical sanitizers are chlorine, iodine, and
Back
quats.
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