Dietary Flashcards
1
Q
Wash cycle temperature
A
150 F
2
Q
Rinse cycle temperature
A
160 F
3
Q
Final rinse cycle
A
180 F
4
Q
3 compartment sink includes…
A
Wash, Rise, Sanitizer
5
Q
Water Temperature is ___ F with ___ PPM if bleach is used.
A
75 F with 50 PPM ( parts per million)
6
Q
Water Temperature is ___ F with ___ PPM if iodine is used.
A
75 F with 12.5 PPM ( parts per million)
7
Q
Hot foods are served at
A
135 F and above
8
Q
Cold foods are served at
A
41 F and below
9
Q
Freezer is kept at
A
0 F
10
Q
Walk in fridges and all other refrigerators are kept at ___ and below.
A
41 F
11
Q
Steam tables are kept at ___ and above.
A
135 F
12
Q
Milk should be stored at ___ and below
A
41 F
13
Q
The dietary section in the MDS is
A
Section K
14
Q
Kitchen must be open ___ hours a day
A
12 hours
15
Q
Max of ____ hours between evening meal and breakfast without a snack.
A
14 hours
