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Recommented TIME for HAND WASHING
20 seconds
DISH PRE WASH temperature
110-140 degrees
DISH WASH temperature
140-165 degrees
DISH RINSE temperature
165-180 degrees
DISH HEAT SANITIZING
170 degrees for 30 seconds &
180 degrees for 10 seconds
DISH IODINE Sanitizing Amount
12.5 ppm
DISH CHLORINE Sanitizing Amount
50 ppm
DISH QUARTENARY AMMONIUM Sanitizing Amount
220 ppm
What is OSHA
Occupationa Safety & Health Act
What is MSDS
Material Safety & Date Sheet
What REGULATIONS evaluates WATER & AIR Quality
EPA
What MAIN ORGANIZATION that makes certain foodservice equipment is ASSEMBLED & INSTALLED SAFETY
NFS INTERNATIONAL formally NATIONAL SANITATION FOUNDATION
What MAIN AGENCY that CERTIFIES Equipment / Product meeting standards for safety
UNDERWRITERS LABORATORIES
What MARK on the product indicates product has met standards
UL
What REGULATION set rules/guidelines based on WORKPLACE OPERATIONS
OSHA
Classified as a COMBUSTIBLE FIRE and could be extinguished via foam or pump
Class A Fire
Classified as a FLAMMABLE LIQUIDS and could be extinguished via FOAM & CO
Class B Fire
Classified as a ELECTRICAL FIRE and could be extinguished via CO
Class C Fire
Symbol for Class A Fire
Triangle with capital A
Symbol for Class B Fire
Square with capital B
Symbol for Class C Fire
Circle with capital C
What is JCAHO
Joint Commission on Accreditation of Health Organization
It REGULATES:
1. Traffic through foodserrvice areas
2. Walk-in Coolers
3. Food labelling
4. Insulated Water Pipe
JCAHO
What EPA
Environmental Protection Agency
Author
chefrd820
ID
80155
Card Set
Jara
Description
SANITATION & SAFETY
Updated
2011-04-17T18:33:59Z
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