50 PPM chlorine based sanitizing solution is prepared how
1/2 ounce bleach to one gallon of water
50 PPM sanitizing solution is used for
immersion/soaking of utensils for at least 1 minute
100 PPM chlorine based sanitizing solution is prepared how
one ounce bleach to one gallon of water
100 PPM sanitizing solution is used for
wiping, spraying, or pouring
, all gas fired hot water heaters must be
installed by licensed plumber
monitored for back draft
all hot foods stored on a hot holding unit must be held at what temperature
140F or higher
artificial trans fat increases
LDL (bad cholesterol, leads to heart disease, banned from all restaurant foods)
at what point is food no longer considered safe and in need of being discarded
when it has been left in the temperature danger zone for more than two hours
between each use, what needs to be done with cutting boards
they need to be washed, rinsed and sanitized
1/2 ounce bleach to one gallon of water
50 PPM sanitizing solution is used for
immersion/soaking of utensils for at least 1 minute
100 PPM chlorine based sanitizing solution is prepared how
one ounce bleach to one gallon of water
100 PPM sanitizing solution is used for
wiping, spraying, or pouring
, all gas fired hot water heaters must be
installed by licensed plumber
monitored for back draft
all hot foods stored on a hot holding unit must be held at what temperature
140F or higher
artificial trans fat increases
LDL (bad cholesterol, leads to heart disease, banned from all restaurant foods)
at what point is food no longer considered safe and in need of being discarded
when it has been left in the temperature danger zone for more than two hours
between each use, what needs to be done with cutting boards
they need to be washed, rinsed and sanitized
