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Author Question: To assure that proper concentrations and volumes of chemicals are used in the dishmachine, the ... (Read 11 times)

tsand2

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To assure that proper concentrations and volumes of chemicals are used in the dishmachine, the administrative dietitian could develop and implement policy on:
 
  a. preventative maintenance
  b. chemical titration testing
  c. proper dish loading
  d. visual inspection

Question 2

A high-temperature dishmachine registers at 203 to 205F during the final rinse cycle. For effective sanitation this temperature range is:
 
  a. too high
  b. too low
  c. appropriate
  d. irrelevant



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Galvarado142

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Answer to Question 1

B

Answer to Question 2

A





 

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