50°F to 70°F
75°F to 120°F
140°F to 170°F
200°F to 212°F
Container size of the chemical
Information about the safe use and handling of the chemical
A list of hazardous ingredients.
Reducing microorganisms on surfaces to hygienic or safe levels
The use of chemical agents on food-contact surfaces
Washing in very hot water with detergent
Removing all visible food and soil from an item’s surface.
Reducing microorganisms to safe levels
Chlorine and iodine.
Manual warewashing and machine warewashing.
Chemical sanitizing and heat sanitizing.
Detergents and solvent cleaners.
Quaternary ammonium compounds.
Grease trap or connector
Air Gap or Vacuum breaker
During the menu meeting
Before construction begins
After construction begins
After local plumbing codes are updated
An air gap
A vacuum breaker.
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