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What type of hazard can result from using to little sanitizer solution or exposure time to the food contact surface?
Chemical
What type of hazard can result from using too little sanitizer solution or exposure time to the food contact surface?
Chemical
Explain what is meant by a food contact surface?
Surface that touch food are called "food contact surfaces".
Food contact surface definition?
A food contact surface is any surface of equipment, utensil, containers and wrappings that come into direct contact with food.
What causes a sanitizer to not work wellServ safe question?
Sanitizers may not work effectively due to several factors, including improper concentration, inadequate contact time, or the presence of organic matter that can inhibit their efficacy. Additionally, using a sanitizer that is not approved for the specific surface or food contact material can also reduce its effectiveness. Temperature and pH levels can further impact how well a sanitizer performs. It's essential to follow manufacturer instructions for optimal results.
What do you do to make sure the strength of a sanitizer is the correct strength to use on a food prep surface?
always follow manufactures instructions on how to use the sanitizer especially the dilution instructions; if unsure ask someone to do it with you.
What should a food handler do after adding too much sanitizer to the three compartment sink?
Nbb
What propertie should a food contact surface have?
Smooth, non-porous, unpainted, easily cleaned, level, undamaged.
Food contact surface must be cleaned and sanitized at least every how many hours?
Equipment must be CLEANED at least every 24 hours.
Does a mop bucket have a food-contact surface?
No
What are Surfaces that touch food are called?
Surface that touch food are called "food contact surfaces".
What is the proper ppm of the sanitizer?
The proper ppm (parts per million) of sanitizer can vary depending on the specific sanitizer being used and the surface or item being sanitized. It is important to follow the manufacturer's instructions and guidelines for the correct ppm concentration to ensure effective sanitization. Typically, the range for sanitizer ppm in food establishments is between 50-200 ppm.
