NC Foods 2 - Safe Plates Mod 7 and 8 Latest Update Graded A+

NC Foods 2 - Safe Plates Mod 7 and 8 Latest Update Graded A+ TCS food Foods that require time and temp control for safety every 4 hours how often to sanitize utensils detergents Chemical that helps dissolve grease and remove dirt 171°F for 30 seconds Temperature of water for manual operations and time dishes must be submerged 7 sec Time it takes to sanitize with chlorine 6 inches Height of food storage and equipment from floor Clean Make something free from dirt, food soil or residue. Contact (exposure)time Period of time sanitizer must be in contact with the surface to work properly. Durable Does not wear or damage easily over time. Food contact surface Anything food touches Hand contact surface Anything hands touch Impervious Does not allow water to pass through Master cleaning schedule Details of cleaning to be carried out by specified people at specified intervals and times Sanitize Reduce number of pathogenic microorganisms to safe levels Sterilize Process of killing all microorganisms Test strips Used to monitor concentration of chemical sanitizer and pH 30 feet Distance virus can mist from vomiting outside the visual area. Required at hand washing sink warm running water, soap, paper towels, trash can, reminder sign. Clean as you go Equipment and utensils must be cleaned throughout the day Temperature of water for dish-washing machines Infestation the presence of pests Pest an animal or insect that contaminates or damages food Integrated Pest Management (IPM) a comprehensive system of pest prevention and control Pest Control Operator (PCO)