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Food
Handler Certification Program |
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- change water frequently to maintain minimum temperatures and concentration of solutions
As dishes are being washed, the temperature of the water will decrease and the
sanitizer will be used up. Thermometers and test papers must be used to test
the temperature and the sanitizing solution.
- chlorine, quaternary ammonium and iodine are acceptable sanitizers
100 mg/L chlorine solution, 200 mg/L quaternary ammonium solution or 25
mg/L iodine solution at a minimum temperature of 24°C are acceptable
sanitizing solutions and temperatures. Vinegar is not a sanitizer.
- a "wash in place" procedure must be used for large equipment
The equipment must be washed or scrubbed with a detergent solution, rinsed
with clean water and sanitized. Sanitizing can consist of hot water or steam
sprayed on the treated surface to a minimum temperature of 82°C. A chemical
solution sprayed on the treated surface at double the strength used for manual
dishwashing is acceptable.
- use 2 mL of liquid chlorine for every 1 litre of water to make a disinfection solution of 100 mg/L
Use the following formula to make a disinfection solution of 100 mg/l.
| 10.5 |
x litres of solution = |
mL of chlorine |
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| % of chlorine |
wanted |
required |
% of chlorine is the percent stated on the label. For litres of solution wanted, fill the sink using a known volume.
- store dishes and utensils properly to protect them from contamination
Examine dishes and utensils. Re-wash any dirty dishes and discard any damaged items. Store utensils with all handles pointing in one direction and with eating and food contact surfaces protected.
- use the handles when touching utensils
This will not re-contaminate the cleaned and sanitized utensils. Do not touch the business end of the utensil.
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