The Danger Zone is between which of the following temperatures? After scraping and pre-rinsing, what is the correct order for manual dishwashing?
Understand the Problem
The questions are assessing knowledge about food safety, specifically the temperature range considered a danger zone for food storage and the correct order of steps for manual dishwashing.
Answer
1. 4°C and 60°C (40°F and 140°F); 2. Wash, rinse, sanitize, air dry.
- The 'Danger Zone' is between 4°C and 60°C (40°F and 140°F). 2. The correct order for manual dishwashing is wash, rinse, sanitize, and air dry.
Answer for screen readers
- The 'Danger Zone' is between 4°C and 60°C (40°F and 140°F). 2. The correct order for manual dishwashing is wash, rinse, sanitize, and air dry.
More Information
The 'danger zone' is important for preventing bacterial growth in food safety. The manual dishwashing process ensures effective cleaning and sanitizing of dishes.
Tips
A common mistake is confusing the order of rinsing and sanitizing; remember to sanitize after rinsing.
Sources
- Chapter 5: Food Safety - Child Nutrition & Wellness - KSDE - cnw.ksde.org
- Standards and Sanitation of Food Service Equipment and Utensils - operationalmedicine.org
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