![]() ![]() Montgomery County (Germantown, Silver Spring) Department of Health OEHFP/OFPCHS/SitePages/Home.aspxįoodborne Illness/Emerging Infections Program Office of Food Protection Center for Retail Food, Plan and Process Reviews ![]() gov/health/rdPage.aspx?rdReport=EPH.Default Lincoln-Lancaster County Health Department Ttp://Nebraska Health Departments (by County and Rural District)ĭhhs.ne.gov/publichealth/Pages/puh_oph_lhd.aspx#Websites Nebraska Department of Health & Human Servicesĭhhs.ne.gov/publichealth/EPI/Pages/Foodborne.aspx food-protection.aspxįranklin County Food Establishment InspectionsĬincinnati Food Establishment Inspections San Antonio Food Establishment Inspections ![]() Texas Department of State Health Servicesįort Worth Food Establishment Inspections International Food Information Council FoundationĬouncil of State and Territorial EpidemiologistsĪgency for Healthcare Research and Quality US Department of Health and Human Services (HHS)Ĭenters for Disease Control and Prevention (CDC) USDA- Food Safety and Inspection Services (FSIS) When it comes to sanitizing surfaces/other items with a solution, there are three different types with specific purposes:ĭC Department of Health Foodborne Disease Surveillance Use gloves or utensils to remove dishes from hot water. Remove dishes and allow to completely air dry. Use a thermometer to check water temperature and time your soak with a clock. Hot water method: Soak dishes completely covered in 170☏ water for at least 30 seconds.Use gloves or utensils to remove dishes from the solution. To make sure your bleach is at the correct concentration, use test strips (a Google search will bring up many retailers that sell these). Chlorine bleach solution method: Soak dishes for at least one minute in a sanitizing solution made up of 1 tablespoon of unscented chlorine bleach + 1 gallon of cool water (hot water stops bleach from sanitizing).Here are directions on two methods for sanitizing: ![]() If not, you can soak dishes and wipe cooking equipment with a sanitizing solution or use hot water (as noted above). If you use a dishwasher, use the sanitize feature if available. And we at STOP strongly encourage you to bring this practice into your daily home-cleaning routine.įirst, let’s cover dishes. Restaurants, hospitals, daycares, retirement homes, and many other public spaces all sanitize and disinfect their facilities. When you sanitize, you’re killing harmful germs with high heat or a chemical solution. Sanitizing is an important food safety step that follows cleaning. ![]()
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