Asked in Needs a Topic
Needs a Topic
Which item does not have a food contact surface?
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Asked in Food & Cooking
Give the different between clean sanitized?
Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains, minerals, or other deposits. The right cleaning agent must be selected because not all can be used on food-contact surfaces. (A food-contact surface is defined as a surface of equipment or utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.) Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level. A safe level is defined as a 99.999% reduction of the number of disease microorganisms that are of public health importance. Sanitizing is accomplished by using either heat, radiation, or chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between the sanitizer and the surface to the sanitized. Also, some chemical sanitizers, such as chlorine and iodine, react with organic matter and so will be less effective when the surface is not properly cleaned.
A food item satarting with the letter z?
Asked in Physics
Does the frictional force depend on the area of surface contact?
Asked in Science, Physics, Chemistry, Snow and Ice
Why does ice water cool faster than ice cubes?
Cool water has more contact with the item being cooled. For instance, if you have a cooler with a six-pack inside, if you fill the cooler with only ice cubes, only a portion of the surface of the cans will actually be in physical contact with a cube of ice. If you add cold water however, there is 100% surface area contact with the cans. This surface area contact allows for a flow of energy (heat) between the coolant and the can. Therefore, increased surface area contact allows faster heat dissipation.
Asked in Catering
What propertie should a food contact surface have?
Asked in Math and Arithmetic, Algebra, Geometry
What is the effect on coefficient of static friction when side length of a cube of 5 cm is doubled to original?
Asked in Chemistry
What happens if the item is less dense than water?
Asked in Food Safety
When should you wash your hands to maintain food hygiene?
How many hours is the maximum time food surfaces can be in constant use before they must be cleaned and sanitized?