ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling Lesson Polls

Notices

Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation.


View Poll Results: Minimum Time and temp for using plain water for sanitization
165* for 60 sec 11 61.11%
171* for 30 sec 4 22.22%
220* for 60 sec 3 16.67%
Voters: 18. You may not vote on this poll

Reply
Thread Tools
Unread 06-12-2006, 10:42 AM   #1
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default The three compartment sink

A three compartment sink is required for proper washing of pots, pans, plates, utensils etc.
Sink one must be used for washing.
Sink two for rinsing.
Sink three for sanitizing.

Sanitizing may be accomplished with the following chemicals:
50 ppm Chlorine or
12.5 ppm iodine or
200 ppm Quaternary ammonium.

Plain hot water may also be used.
Question what is the minimum temp and time required for sanitization using plain hot water?
__________________________________________________ ___________________

The minimum temp and time is 171 for 30 sec.

Also remember, that all sinks in a food establishment must have an air gap. Esscentially what this means is that the drains cannot connect directly to the exit plumbing. The plumbing from the sink must exit over a floor sink. This is just that, a small sink in the floor.
This way if the sewage system should ever backup it would run onto the floor, and not up into the sinks.

Last edited by bbqjoe; 06-13-2006 at 10:37 AM..
bbqjoe is offline   Reply With Quote
Unread 06-12-2006, 11:50 AM   #2
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

I assume that we are talking at sea level and with 1 atmosphere of pressure?

One elimination choice is a gimme!
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote
Unread 06-12-2006, 12:19 PM   #3
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by timzcardz
I assume that we are talking at sea level and with 1 atmosphere of pressure?

One elimination choice is a gimme!
Please go see the pricipal.
bbqjoe is offline   Reply With Quote
Unread 06-13-2006, 11:22 AM   #4
timzcardz
Babbling Farker

 
timzcardz's Avatar
 
Join Date: 07-22-05
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Dang!

After the "gimme" I had a 50-50 chance ... and blew it!

I figured that it was going to be some rounded number and 171* isn't even a round number in metric.
__________________
GRIM REAPER SMOKERS - "BBQ To Die For"
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 2
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote
Unread 06-13-2006, 11:49 AM   #5
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by timzcardz
Dang!

After the "gimme" I had a 50-50 chance ... and blew it!

I figured that it was going to be some rounded number and 171* isn't even a round number in metric.
Same here.
__________________
Kevin
Kevin is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
3 Compartment Sink is Done C Rocke Q-talk 12 03-10-2009 05:28 PM
sink compartment size? Brian in So Cal Catering, Food Handling and Awareness 4 06-02-2008 09:11 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:14 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts