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Q: What should you use to rinse items after cleaning them and before sanitizing them?
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The first step in cleaning and sanitize items in a thre-compartmen sink is?

The first step in cleaning and sanitizing items in a three-compartment sink are manually washing them.


What is the definition of ware washing?

The definition of ware washing is the cleaning and sanitizing of pots and pans. It is cleaning and sanitizing dishes, utensils, bowls, and other kitchen items that come in contact with food products.


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What about the assessment and checklist give an example?

Assessment is the process of evaluating someone or something, while a checklist is a list of items to be verified, checked off, or inspected. For instance, in a restaurant kitchen, an assessment may involve rating the cleanliness of the equipment and a checklist could include items like "cleaning the stove, sanitizing cutting boards, and organizing shelves."


Where should you store all cleaning material?

You should store it in a stable cupboard on a high shelf, this prevents small children get hold of the items.


The final sanitizing rinse temperature must be lower in a chemical sanitizing dishwasher than in other types of dishwashers because lower temperature reduce contact time?

Yes, the final sanitizing rinse temperature in a chemical sanitizing dishwasher is lower due to the reduced contact time. The minimum temperature for the final rinse must be a minimum of 171 degrees Fahrenheit. The items must be exposed to this temperature for at least 30 seconds.


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