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Food
Handler Certification Program |
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| AIR DRY |
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SANITIZE
hot water at a minimum of 82°C for 10 seconds
OR
chemical solution, following supplier's
instructions for proper concentration and contact
time
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| RINSE |
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WASH
with clean water and detergent water temperature maintained between 60°C and 71°C
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SORT, SCRAP AND PRE-RINSE
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