Desc.ribe the 2 types of sanitizers

What are the guidelines for sanitizer effectiveness?

What are the general guidelines for sanitizing with chlorine at a temp of more than 100 F?

What are the general guidelines for sanitizing with chlorine at a temp of more than 75 F?

What are the general guidelines for sanitizing with iodine?

What are the general guidelines for sanitizing with Quats?

Describe the 5 steps to properly clean and sanitize a surface.

When do food-contact surfaces need to be sanitized?

Describe how to clean/sanitize stationary equipment.

Describe the guidelines for high-temp and chemical sanitizing dishwashing machines?

Describe guidelines for manual dishwashing.

Describe guidelines for storing tableware and equipment.

Describe questions for cleaning vomit/diarrhea?

Describe guidelines for storing clening tools/supplies.

Describe how to develop a cleaning program.

Describe how to create a master cleaning schedule

Describe guidelines for using food service chemicals.