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Author Question: To assure that proper concentrations and volumes of chemicals are used in the dishmachine, the ... (Read 37 times)

tsand2

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on: Aug 2, 2018
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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Reply #1 on: Aug 2, 2018
Answer to Question 1

B

Answer to Question 2

A


tsand2

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Reply #2 on: Aug 2, 2018
Thank you!


Galvarado142

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Reply #3 on: Aug 2, 2018
Always glad to help...


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