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Manual Warewashing Monitoring Form Restaurant Name Month year Date Meal Initials B L D Corrective Action OR Sanitizer Test Strip Sanitizer Water Temp. Directions 1. Complete this form prior to each meal* 2. Use either hot water immersion sanitation water temperature of 180 F or chemical sanitation mixed at proper concentration testing with appropriate test strip 3. Record date initials final rinse temperature OR test strip* 4. If temperatures are outside the acceptable range or chemical test strips indicate improper concentration indicate corrective action* Last revised Temperature Standards Wash temperature 110 F Rinse temperature 110 F Final rinse - temperature at least 180 F or chemical sanitizer at correct concentration Chlorine 50-100 ppm Iodine 12. Complete this form prior to each meal* 2. Use either hot water immersion sanitation water temperature of 180 F or chemical sanitation mixed at proper concentration testing with appropriate test strip 3. Record date initials final rinse temperature OR test strip* 4. If temperatures are outside the acceptable range or chemical test strips indicate improper concentration indicate corrective action* Last revised Temperature Standards Wash temperature 110 F Rinse temperature 110 F Final rinse - temperature at least 180 F or chemical sanitizer at correct concentration Chlorine 50-100 ppm Iodine 12.

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Keywords relevant to Manual Warewashing Form

  • Quaternary
  • Immersion
  • corrective
  • Ammonium
  • chlorine
  • mg
  • improper
  • sanitation
  • Revised
  • Iodine
  • Strips
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