- What is the correct order of steps for handwashing quizlet?
- What are the three types of sanitizers?
- Does Soap actually kill bacteria?
- What must be cleaned and rinsed but not sanitized?
- How long should food handlers wash their hands?
- What are the 4 categories of sanitizing?
- What makes a sanitizer effective?
- What are the 7 steps of handwashing?
- How many seconds should the entire handwashing process take Servsafe?
- Which is the correct order for handwashing Servsafe?
- How much soap should be applied during the handwashing process?
- What are 5 ways to wash your hands properly?
What is the correct order of steps for handwashing quizlet?
Wet hands and arms.
Scrub hands and arms vigorously.
Rinse hands and arms thoroughly..
What are the three types of sanitizers?
There are three acceptable types of sanitizer solutions for use in a food establishment.Chlorine (Bleach)* Concentration: 50 to 100 ppm. Chlorine based sanitizers are the most commonly used sanitizers. … Quaternary Ammonia (QUAT, QAC) Concentration: Per manufacturer’s instruction. … Iodine. Concentration: 12.5 to 25 ppm.
Does Soap actually kill bacteria?
Soap and water don’t kill germs; they work by mechanically removing them from your hands. … In fact, if your hands are visibly dirty or have food on them, soap and water are more effective than the alcohol-based “hand sanitizers” because the proteins and fats in food tend to reduce alcohol’s germ-killing power.
What must be cleaned and rinsed but not sanitized?
All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
How long should food handlers wash their hands?
20 secondsAll employees involved with food preparation must wash their hands and exposed portions of their arms with soap and water. Thorough hand washing is done by vigorously rubbing together the surfaces of lathered hands and arms for at least 20 seconds followed by a thorough rinse with clean water.
What are the 4 categories of sanitizing?
The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.
What makes a sanitizer effective?
Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, water temperature, contact time, water hardness, and pH. … For a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time.
What are the 7 steps of handwashing?
What are the 7 Steps of Hand Washing?Step 1: Wet Hands. Wet your hands and apply enough liquid soap to create a good lather. … Step 2: Rub Palms Together. … Step 3: Rub the Back of Hands. … Step 4: Interlink Your Fingers. … Step 5: Cup Your Fingers. … Step 6: Clean the Thumbs. … Step 7: Rub Palms with Your Fingers.
How many seconds should the entire handwashing process take Servsafe?
3 Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers.
Which is the correct order for handwashing Servsafe?
Put the handwashing steps in the correct order. 1 2 3 4 5 A Vigorously scrub hands and arms for at least 10 to 15 seconds. B Apply enough soap to build up a good lather. C Dry hands and arms with a single-use paper towel or a hand dryer.
How much soap should be applied during the handwashing process?
A recent test concluded that a dose of 0.7ml is the lowest dose sufficient to comfortably spread across all surfaces of most people’s hands.  Therefore, the test concludes that this dose is the best balance between required effectiveness and economics.
What are 5 ways to wash your hands properly?
Follow these five steps every time.Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.Lather your hands by rubbing them together with the soap. … Scrub your hands for at least 20 seconds. … Rinse your hands well under clean, running water.More items…