You could make lemonade shelf stable by keeping it in refrigerator or for more than a week freeze it.
Lemonade that has been ceaselessly cold can keep for concerning seven to ten days when gap. To any extend the time period of opened ade, freeze it: to freeze ade, store in airtight instrumentation and leave a minimum of 1/2 in. indefinite quantity at the highest, as ade can expand once frozen.
Leaving lemonade in the open at temperature can hasten the extent of spoilage a lot of quickly. it'll not last even for on a daily basis if it is not keep during a electric refrigerator. Temperature reduction is that the best thanks to preserve any variety of juices and food.
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which intervention is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis?
Initiate a smoking cessation program is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis
What is ankylosing spondylitis?
Your doctor may ask you to bend in various directions during the physical examination to gauge your spine's range of motion. By applying pressure on particular areas of your pelvis or shifting your legs into a certain posture, your healthcare provider could attempt to mimic your discomfort.
Therapy:
Physical therapy is a crucial component of care and can offer a variety of advantages, including pain alleviation and enhanced strength and flexibility. For your needs, a physical therapist can provide tailored workouts. You could be instructed to maintain proper posture by:
stretching and range-of-motion activitiesabdominal and back exercises that build muscleproper positions for walking and sleepingA change in lifestyle might also aid with ankylosing spondylitis management:
Remain active. Exercise can enhance your posture, preserve flexibility, and help you feel better.Avoid smoking. Quit smoking if you do. Smoking is terrible for your health in general, but it makes breathing much more difficult for persons with ankylosing spondylitis.Maintain proper posture. You can prevent some of the issues related to ankylosing spondylitis by practicing standing straight in front of a mirror.Hence, Initiate a smoking cessation program is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis
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What is the best method of disease control?
One of two general methods for preventing infectious diseases is to either avoid contact or render the host immune.
Explain about the disease control?Control of disease When public health professionals refer to controlling a disease, they mean lowering the number of new infections, the number of individuals who are already infected, and the number of individuals who become ill or pass away as a result of a disease in local contexts.
Tracking sickness, figuring out what makes people ill, and figuring out the best strategies to prevent it. In order to save more lives and cut down on waste, medical care can be improved by bringing new knowledge to both individual health care and community health.
It includes a broad variety of environmental and social initiatives that aim to improve and safeguard each person's health and quality of life by addressing and avoiding the underlying causes of illness rather than merely concentrating on treatment and cure.
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What is the best way to store cooked?
Any leftover food should be put in the freezer or fridge is the best way to store cooked.
After cooking, any remaining food should be placed in the refrigerator or freezer within two hours. This will stop hazardous microorganisms from spreading. What do you believe. To ensure a faster cooling process, any leftovers should be kept in shallow, airtight containers that can be sealed.
Remainings should be covered, packaged airtightly, or placed in storage containers. These procedures assist in preventing the growth of bacteria, maintaining moisture, and stopping leftovers from absorbing flavors from other foods in the refrigerator. For quick chilling, place the wrapped leftovers in the refrigerator or freezer right away.
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a person may experience very harmful effects when mixing alcohol with
Every person will experience a harmful effects when their are mixing alcohol with Opioids.
Mixing alcohol with Opioids which include Heroin, Vicodin, Fentanyl, Percocet, and greater is extraordinarily dangerous. Alcohol and Opioids enlarge the depressive results of every different, main to doubtlessly deadly sedation and respiration failure. Over time, immoderate alcohol use can result in the improvement of continual sicknesses.
Different extreme troubles including High blood pressure, coronary heart disease, stroke, liver disease, and digestive troubles. When alcohol is blended with caffeine, the caffeine can masks the depressant results of alcohol, making drinkers sense greater alert than they could otherwise. As a result, they'll drink greater alcohol and turn out to be greater impaired than they realize, growing the chance of alcohol-attributable harms.
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What makes Texas BBQ different?
When a dish is described as "Texas Style," it has often been prepared using Central Style BBQ. Large slices of beef, like brisket, are prepared in the Central Texas Style by being seasoned simply with salt and black pepper and then cooking them slowly over indirect heat.
What is Texas-styled barbecue?Texas-related seasoned smoked meats, such as beef brisket, pork ribs, and sausage, are known as Texas barbecue or Texas BBQ. Texas barbecue was influenced by a variety of cultures, including the meat-smoking methods used by German and Czech immigrants who arrived in the state's center region in the 19th century.
Texan cuisine-specific barbecue preparation techniques are referred to as Texas barbecue. Among the most well-known foods are sausage, beef brisket, Buffalo wings, pork ribs, and pork. Along with the smoked meats, the term can also refer to the traditional side dishes.
Texas-style ribs must be smoked slowly over a bed of post oak and occasionally mesquite. What doesn't go on the meat is another way Lone Star barbecue stands out from other barbecue.
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What are three 3 personal hygiene requirements you must follow when handling and preparing food to Minimise contamination?
Contamination by bacteria occurs because of improper handling of raw food.
What is having good personal hygiene a good prevention of?Maintaining good personal hygiene is one of the simplest and most efficient ways to avoid contracting a foodborne illness. It is in fact the first fundamental guideline outlined in the U.S. Department of Agriculture's campaign to combat bacteria. The best practises include washing your hands completely both before and after handling food, taking off any jewellery before handling it, rinsing your hands under warm running water, and fully cleaning fruits and vegetables before eating.Raw foods get easily contaminated if they are kept in a bacterial affected place or are not handled properly. Improper handling means- keeping the food in contact with bacteria affected place or food, unclean chopping board, knife etc.It is also considered as cross contamination. In this contamination the bacteria gets transported from raw food to other food or a person’s body. It causes food poisoning that leads to illness in a person.According to CDC, there should be four steps for food safety during handling food and food preparation to maintain hygiene. harmful parasite and germs can be present in the meat or other type of food or the utensils, or kitchen surface that lead to contamination. These four steps are :1. Clean - clean and wash hands, and all the surfaces of the kitchen with soap and water.
2. Separate - keep all the food covered and separated from one another as meat, poultry, fishes, and other food and their juices can spread germs.
3. Cook - cook every food at the right temperature to kill or the germs, parasites present, or possibly present in them.
4. Chill - refrigerate the food accordingly and freeze them for the right time. Cover each food covered so there would be no cross-contamination between meat, veggies, poultry and other.
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How long can TCS food that was prepped in house be stored 3 days 5 days 7 days 9 days?
TCS food that was prepped in house can be stored for maximum of 7 days,
Certain foods are more likely than others to support the growth of pathogens. TCS foods consist of:
have significant quantities of protein and carbohydrateseither neutral or somewhat acidicFoods that include moisture TCS can be maintained secure by cutting down on the amount of time they spend in the danger zone of temperature (41–135° F). Pathogens quickly proliferate and multiply when food is in the danger zone for temperature, which can make it unhealthy to ingest.
The two most popular methods of preventing the growth of pathogens in restaurants are time and temperature restrictions.
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Should shellfish which is labeled frozen received thawed be accepted?
Yes, as long as it is the shellfish is labeled frozen received thawed be accepted.
Shellfish is a broad term for seafood. This includes shrimps, cray fish, crab, lobster and others. The shellfish should be kept frozen in order to save it from deteriorating.This is a perishable seafood item and needs to be stored in cool temperature to maintain its freshness.The labelled frozen shellfish received thawed should be accepted as long as there is label attached on the packaging.If there is a label on the box and the clam is labelled frozen, it should be accepted as seafood. More as long as the label is adhered to the box and the clam is labelled frozen, it should be allowed.The correct answer is Yes, as long as it is the shellfish is labeled frozen received thawed be accepted.
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Assessing different skill-related fitness components requires __________.
A.
a range of different tests
B.
the definitive test for each component
C.
one test per skill tested
D.
tests tailored to individual fitness levels
Answer:
A. a range of different tests
Explanation:
Answer: A
Explanation: A range of different test
What should I eat during work break?
Your daily diet should contain one or two portions of fruit, two or more servings of vegetables, and some nutritious carbohydrates. Even if you work for yourself, schedule meals.
The act of eating provides you with a pleasant reprieve from the day's activities while also providing your body and brain with sustenance. Your employees will appreciate the steady mood that comes from regular meals, and eating modest meals frequently has metabolic advantages. Making a lunch that you pack for yourself can be done quickly and easily, providing you with more control over what you eat. A veggie wrap, peanut butter, and banana sandwich, or a pita "pizza" would be a quick and easy substitute.
We can therefore conclude that one or two parts of fruit, two or more portions of vegetables, and some carbohydrates should all be included in your daily diet.
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What increases risk of infections?
Answer:I hope this is helps
Explanation:
The risk of infection increases when large numbers of people are in a small space for a long time. In addition, sharing glasses and chopsticks increases the risk of infection. Long-term meals, dinner receptions, drinking alcohol at night increase the risk of infection compared to a short meal.
The risk of infection increases when a lot of individuals are crammed into a small area for an extended period of time.
What are the causes of infection?Infectious disease-causing pathogens include viruses, bacteria, fungus, parasites, and, in rare cases, prions. Infectious illnesses can be contracted from other individuals, insect bites, contaminated food, drink, or soil.When several individuals congregate in a confined area for an extended period of time, the chance of infection rises. Infection risk is also increased when chopsticks and glasses are shared. Compared to a quick meal, long dinners, evening parties, and nighttime alcohol consumption all raise the risk of infection.The general vulnerability of a person exposed to a virus is influenced by a variety of innate factors (such as age, nutritional state, heredity, immunological competence, and pre-existing chronic conditions) and external ones (such as concurrent medication therapy).Learn more about Infection refer to :
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What are 4 potentially hazardous foods?
Potentially hazardous foods
raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne.
dairy products such as milk, custard and dairy‐based desserts.
seafood (excluding live seafood)
processed or cut fruits and vegetables, such as salads.
cooked rice and pasta.
Foods classified as potentially hazardous must be stored at a specific temperature to prevent the development of toxins or to slow the growth of any food-poisoning bacteria that may be present.
Fish naturally contain a variety of poisons, some of which might be difficult to recognize in seafood.
Always get seafood from a trusted vendor. The fish should have strong meat and clear, un sunken eyes. Until it is time to use it, keep the fish in the refrigerator.
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When prepping ready to eat TCS food on Monday for use on Wednesday the prep person must add a label that includes?
In-house prepared TCS food can be kept for 7 days if kept at 41F or below. If it is kept for more than 24 hours, it has to be date-marked.
Refrigerated prepared, TCS food stored for more then 24 hours must be date-marked to guarantee that it is either eaten on the premises, sold, or thrown in seven (7) days in order to monitor and restrict refrigeration duration. The label has to have: The food's common name or a phrase distinctly distinguishing it the amount of food. List the components in decreasing order by weight if the item has two or more. Ready to eat TCS food that will be kept for a period of time longer than 24 hours has to be labelled with either the preparation/opening date or the end/disposal date. This regulation covers on-site prepared prepared TCS food that is part of the food distribution chain.
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The photo shows the sharp features of a mountain. Which form of weathering most likely caused these features?
Based on the sharp features of this mountain, a form of weathering which most likely caused these features is: A. Abrasion.
What is weathering?In Geology, weathering can be defined as a biogeochemical process that involves both the physical and chemical breakdown of rock into smaller pieces or fragments called sediments.
What is an abrasion?An abrasion can be defined as a type of physical weathering that typically involves the break down and wearing off of sandstone rock formations, mountains, or rock materials, especially due to wind or the mechanical action of other rocks, thereby, causing it possess sharp features.
Generally speaking, an abrasion is commonly caused by three (3) agents of physical weathering and these include the following:
Water
Wind
Gravity
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Complete Question:
The photo shows the sharp features of a mountain. Which form of weathering most likely caused these features?
A. Abrasion
B. Exfoliation
C. Carbonation
D. Oxidation
How often should you clean cooker hood filters?
Clean your filters every two to three months, depending on your cooking habits.
How often should you clean cooker hood filters?Naturally, if your cooker hood filters are functioning properly, they will become rather greasy. Even though filters are made to hold a lot of grease, we advise cleaning and replacing them at least once every two months. Or more frequently if you fried a lot or frequently use the extractor.Grease filter cleaning is indicated by all six indicator lights flashing if your AGA hood has a remote control, such as our 890, 990, and 1090 pitch and slab hoods. This normally happens after 30 hours of continuous use.Grease and odors must not enter the extraction vents, thus your kitchen hood filters must be cleaned.To learn more about cooker filter, refer to
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How does tolerance affect the intoxication rate?
As opposed to affecting BAC, tolerance causes a person's BAC to appear lower than it actually is.
How does the rate of intoxication change with tolerance?Tolerance and Blood Alcohol Content (BAC): Low BAC levels are found in those with great tolerance. Low-tolerance individuals can reduce their BAC levels more quickly.As opposed to affecting BAC, tolerance causes a person's BAC to appear lower than it actually is. As a result, it will take more alcohol to produce the same physiological response in an individual and they will have less of an effect from alcohol.As a result of continuous drug usage and the body's adaptation to its continued existence, tolerance is the diminution of a person's response to a substance. Resistance is the capacity of bacteria or cancer cells to withstand the effects of a medication that is often effective against them.To learn more about Tolerance refer to:
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Select the correct answer.
What is true about goals?
A.
You have to work to achieve them.
B.
They need to be challenging.
C.
They can help you improve your fitness.
D.
All of the above
The correct answer is option D.
All of the above is true about goals
What is a goal?A goal is an idea of the future or desired result that a person or a group of people envision, plan and commit to achieve. People endeavor to reach goals within a finite time by setting deadlines.
Characteristics of goalsImportance - is determined by a goal's attractiveness, intensity, relevance, priority, and sign. Importance can range from high to low.
Difficulty - is determined by general estimates of probability of achieving the goal.
Specificity - is determined if the goal is qualitative and ranges from being vague to precisely stated.
Temporal range - is determined by the duration of the goal and the range from proximal (immediate) to distant (delayed)
Level of consciousness - refers to a person's cognitive awareness of a goal. Awareness is typically greater for proximal goals than for distant goals
Complexity of a goal - is determined by how many subgoals are necessary to achieve the goal and how one goal connects to another.
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Why should knives be cleaned after it has been used?
Without washing it after each use, using a regular knife or grater to chop vegetables can spread disease-causing bacteria around the kitchen.
The ideal procedure is to give your knife a thorough wash after each usage. This is essential if the knife came into contact with raw fish or flesh. Rinsing the knife in hot, soapy water is an effective cleaning technique. It is not necessary to wash your knife after cooking foods like fruit or bread.
Cleaning and sanitization are not the same thing, and they are not always required. A knife is sterilized by immersing it in diluted bleach solution to eradicate any remaining microorganisms. As an added measure of safety, you can do this sometimes.
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why do you think it is important to practice the proper storage of food
By preventing deterioration, proper food storage not only helps you get the most out of your food budget but also preserves the nutritional worth and quality of the goods you buy. Additionally, safe food storage can aid in preventing hazardous bacteria-caused foodborne illnesses.
As vital as all the other steps in food preparation and handling is proper food storage.
This relates to storage in all its forms, including wrapping and storing in the appropriate containers as well as refrigeration and heat protection.
You must properly store your food if you want it to last longer. By doing so, you preserve all of its nutritional value while also protecting it from bacteria and other dangerous microorganisms.
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What are the 4 basic steps in cleaning?
Wash, rinse, sanitize and air dry are the 4 basic steps in cleaning.
Effective cleaning and sanitizing must adhere to the following procedure: (1) Clean up any food residue or filth on the surface; (2) Wash; (3) rinse; (4) sanitize; and (5) let the surface air dry.
Cleaning is the process of eliminating pollutants, pathogens, and other undesirable materials from a place or object. Cleaning is frequently done for aesthetic, hygienic, practical, environmental, or safety reasons. Cleaning is done in various locations and using various methods.
Sanitizing with hot water or a chemical sanitizer while using the appropriate cleaning solution.
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What are true about eating prior to exercise?
Consuming Food Before Extended Exercise May Enhance Performance
Long-duration performance may be improved by consuming carbohydrates with a slower rate of digestion or by eating in advance of exercise. A high-carb supper three to four hours prior to exercise has been demonstrated to aid endurance athletes in other studies.
Carbohydrates and body fat are the two main fuel sources for your body.
While carbohydrates are stored in your muscles and liver as a molecule known as glycogen, fat is stored in the form of triglycerides in fat tissue.
Blood sugar is another way to consume carbohydrates.
According to studies, eating prior to exercise raises blood sugar levels both before and after activity.
It makes sense because the majority of pre-exercise meals in these studies contained carbohydrates, which the body used as energy during exercise.
Exercise on an empty stomach will allow body fat to be broken down to a greater extent to meet your body's energy requirements.
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What are 4 controllable risk factors?
The "controllable" risk factors are:
Smoking.
High blood pressure.
High blood cholesterol.
High blood sugar (diabetes)
Smokers are twice as likely to get a heart attack than non-smokers. The greatest risk factor for sudden cardiac death is cigarette smoking. Smokers are two to four times more likely than non-smokers to have sudden cardiac death. Smokers are more likely than non-smokers to pass away fast after a heart attack—as quickly as one hour later. Compared to cigarette smokers, those who smoke pipes and cigars have a greater chance of dying from heart disease. Even if you don't smoke, exposure to environmental (or passive) tobacco smoke raises your chance of developing heart disease. Quit smoking to lower your risk of developing heart disease. Stop smoking if you do.
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what is unintentional injuries
Injuries that are not intentionally caused or that happen without malicious intent are referred to as unintentional injuries. Falls, car accidents, and poisoning are a few examples of these unforeseen occurrences. Unintentional injuries pose a significant risk to the public's health.
An accident is an unintentional, typically undesirable event that wasn't primarily brought on by people. The word "accident" indicates that no one should be held responsible, although hazards that went unnoticed or neglected could have been to blame for the incident.
Accidents involving motor vehicles, slips and falls, fires and burns, drownings, poisonings, and aspirations are the most frequent causes of unintentional injuries.
The top three reasons for fatal unintentional injuries are falls, poisoning, and auto accidents.
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what are the health codes
The health codes are set of standards established and enforced by government for health requirements as in plumbing etc.
A health code is a series of native laws and rules designed to safeguard public health. Health codes attach to a large sort of activities and public health requirements. It's the governing sanitary code that sets immunisation necessities for schoolchildren, establishes acceptable community water treatment processes, and obligates restaurants to stay their kitchens to an explicit level of cleanliness, among alternative things.
In most jurisdictions, health codes are propagated by government and enforced at the town or county level. They're designed to market community welfare, and usually exist excluding regional or national health and safety laws.
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Which food hazard is most likely to contaminate the salad?
Cleaning agents on the gloves of food service personnel are a food danger that could contaminate the salad.
What is Food?
An edible and consumable substance that gives the body the nutrition and vitamins it needs to stay healthy is referred to as "food." Food is often consumed by humans, animals, plants, and even birds. Fruits, vegetables, legumes, dairy products, and other foods high in nutrients. The meal was consumed because the body needed it to function.
The salad has been tainted by cleaning agents on the food service staff's gloves. A food worker protects their hands from allergies and irritations by wearing gloves. The knife and cutting board have been sanitised because the salad contains harmful ingredients. The contamination of the salad is due to this.
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what causes menstruation
The monthly release of an egg from one of the ovaries is known as ovulation. If the egg is not fertilized, the uterus' lining sheds through the vagina following ovulation.
What is the cause of menstruation?The menstrual cycle is the term used to describe the set of monthly adjustments a woman's body goes through to prepare for the possibility of pregnancy. The name for the monthly release of an egg from one of the ovaries is ovulation. Additionally, hormonal changes help the uterus get ready for pregnancy at the same time.After ovulation, if the egg is not fertilized, the uterus' lining sheds through the vagina. This moment is menstruation.During your menstrual cycle, hormones in your body cause the eggs in your ovaries to mature. Once an egg is mature, it is ready for sperm cell fertilization. These hormones cause your uterus' lining to thicken and swell.To learn more about Ovulation refer :
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Which of the following do Pope and Vazquez (2016) refer to as “a process of communication and clarification”?
Pope and Vazquez (2016) refer to the process of feedback as “a process of communication and clarification”.
What is clarification?
Making something simpler to understand and less confusing is what you aim to accomplish when you try to clarify an idea or concept. This frequently occurs following a thorough or crystal-clear clarification. It would be nice to be able to at least locate someone afterwards who could provide clarification because loudspeaker announcements throughout bus terminals as well as train stations are always so muddled and challenging to understand. Clarification in science is the process of removing solid particles from a liquid to make it more pure and, in some cases, transparent.
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A nurse is caring for a client with Crohn's Disease. Which of the following foods can be included in this client's diet? Select all that apply.
a. Pasta
b. Eggs
c. Raisins
d. Fresh celery
e. Wild rice
A nurse who is caring for a client with Crohn's disease should include eggs and pasta to the client's diet plan. Thus, the correct options are A and B.
What is Crohn's disease?Crohn's disease is a type of inflammatory bowel disease (IBD). It causes the swelling of tissues i.e., inflammation in the digestive tract, which can lead to the abdominal pain, severe diarrhea, fatigue, weight loss and malnutrition of the client.
Foods which are appropriate for clients with Crohn's disease include tender, ground, well-cooked meat, eggs, fish, refined pasta and cereal, white rice and bread, vegetables without skin or seeds and juices without pulp.
Therefore, the correct options are A and B.
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What are the 7 stages of HACCP?
The 7 stages of HACCP (Hazard Analysis vital management purpose) are given below.
The 7 stages of HACCP are to conduct a venturesome analysis, determine Critical Control Points (CCP's), Establish vital Limits, Establish watching Procedures, Establish Corrective Actions, Establish verification procedures, and Establish record-keeping and documentation procedures.
Hazard Analysis vital management purpose (HACCP) and it's the 7 stages determine those food production hygiene problems and take actions to stop them. during this method, rather than inspecting finished merchandise for the consequences of those hazards, HACCP tries to avoid hazards throughout the assembly method.
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how to clean and sanitize in a three compartment sink quiz sheet
In the first sink, wash dishes with warm, soapy water.Use the second sink to rinse dishes in warm, clean water.In the third sink, sanitize dishes by soaking them in a chemical solution.Dry the dishes outside.
How do you clean and sanitize in a three-compartment sink?Clean dishes in the first sink with warm, soapy water.In the second sink, rinse dishes with warm, pristine water.In the third sink, soak dishes in a chemical sanitizer.Dishes should be dried by air. In the second sink, rinse clean dishes in clear water.Like dirt, soap residue can make it difficult for sanitizer to eradicate germs.Sanitizing is most effective after thorough rinsing.Rinsed dishes should be soaked in hot water or a chemical sanitizer in the third sink while other things should be washed in the first sink.In the second sink, wash objects.In the third sink, sterilize the goods.Items should be let to air dry on a spotless surface. Scrape or soak the objects.Use detergent and hot water to wash the articles.Clean the things.Items should be submerged in the sanitizing liquids.Use detergent and hot water to wash the articles.Students watched as well.To learn more about three-compartment sink refer
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