Hard water food bits and leftover detergent can reduce the solutions

Hard water food bits and leftover detergent can

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• Make sure test kits are available at all times and easily accessible to employees. • Hard water, food bits, and leftover detergent can reduce the solution’s effectiveness. Change the solution when it looks dirty or its concentration is too low. Check the concentration often The bain in the photo is being sanitized in a an iodine sanitizing solution. It must be in contact with the solution for at least 30 seconds. PH: Water hardness can affect how well a sanitizer works. Water hardness is the amount of minerals in your water. • Water pH can also affect a sanitizer.
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Chlorine: Water temp Chlorine: Water temp >100 of >75 of Water ph <10 <8 Water hardness Manufacturer recomendation Sanitizer concentration 55-99 55-99 Sanitzer contact time >7sec >7 sec Iodine Quats Water temp 68 of 75of Water ph <5 - manufacturer recommendations manufacturer recommendations Water hardness manufacturer recommendations <500 ppm manufacturer recommendations Sanitizer concentration 12.5-25 ppm manufacturer recommendations Sanitzer contact time >30 secs >30 secs Containers holding TCS food (soft-serve yogurt machine) must be cleaned on daily basis or manufacturer directions Dishwashing machines sanitize by using either hot water ( final sanitizing rinse must be at least 180 of 165 for stationary rack single temp machines ) or a chemical sanitizing solution. • High-temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not be sanitized. Extremely hot water can also bake food onto the items. • The dishwasher must have a built-in thermometer that checks water temperature at the manifold. This is where the water sprays into the tank. • Chemical-sanitizing machines can clean and sanitize items at much lower temperatures. Because sanitizers require different water temperatures, follow the dishwasher manufacturer’s guidelines.
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3 compartment sink: Three-compartment sinks must be set up correctly before use. • Fill the first sink with detergent and water. The water temperature must be at least 110ºF (43ºC). Follow the manufacturer’s recommendations. • Fill the second sink with clean water. This is not necessary if items will be spray-rinsed instead of being dipped. • Fill the third sink with water and sanitizer to the correct concentration. Hot water can be used as an alternative. Follow the guidelines previously discussed for sanitizers and the manufacturer’s recommendations. • Provide a clock with a second hand, so food handlers can time how long items have been in the sanitizer. Tableware and equipment: 6 in off floor Sanitize drawers Glasses upside down Utensils handle up
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  • Fall '19
  • Drinking water, Tap water

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