3 Sinks to Wash Utensils
WASH
Detergent + 120°F water RINSE Clean warm water SANITIZE 75°F - 120°F water + sanitizer Sanitize with the right amount of sanitizer to kill germs!
- 50 ppm Chlorine for 10 seconds
- 200 ppm Quaternary Ammonia for 30 seconds
- 25 ppm Iodine for 30 seconds
Use test strips to check the concentration of sanitizer Rinse Scrape Soak Air Dry 3-sinks to wash Utensils!
FOOD SAFETY PROGRAM
Hocking Co. Health Dept.
350 St. Rt. 664 N Logan, OH 43138 740-385-3030 01-04-2013