Dining SOP

______is a general term applied to any process, whether chemical or physical, of removing unwanted substances from any surface.

• SANITIZING

• CLEANING

• BUSSING

________s the process of reducing the number of harmful micro-organisms on a clean surface to safe levels. Sanitizing is not used in place of cleaning; it can only be accomplished after cleaning has occurred.

• SANITIZING

• CLEANING

• BUSSING

_____ garbage bag for biodegradable

waste bin.

• Black

• Green

• Yellow

______garbage bag for

non-biodegradable waste bin (mixed

with styro).

• Green

• Black

• Brown

Plug and turn ON the unit. Pre-heating

time of the unit is ______.

• 10 minutes

• 12 minutes

• 20 minutes

• 15 minutes

Make sure that the “heads” are

placed upside down.

• “heads”

• "tails"

• “bottom”

Fill the wares soaking bin with ___________. Dilute 2 packs of KLIN 365 in

the wares soaking bin.

• 40 liters

  of water

• 30 liters

  of water

• 20 liters

  of water

Holding time of KLIN 365_______

• 3 days

• 7 days

• 5 days

Wares Soaking Bin.Replace solution at least every ________or as needed, when solution is

already soiled, too oily (solution is

orange in color) or murky.

• 2

  hours

• 4

  hours

• 3

  hours

Attending table time______

• 45 minutes

• 45 seeconds

• 60 seconds