Leaned items must be exposed to these temperatures for at least <span>30 seconds
Explanation:
</span>If a high-temperature ware washing machine is employed<span> to sanitize </span>clean<span> dishes, </span>the ultimate<span> sanitizing rinse </span>should<span> be </span>a minimum of<span> 180oF (82oC). For a stationary rack, single temperature machines, it </span>should<span> be </span>a minimum of<span> 165oF (74oC). </span>clean things should<span> be exposed </span>to those<span> temperatures for </span>a minimum of thirty<span> seconds. To sanitize </span>chemically<span>, </span>things should<span> be immersed for a </span>nominal quantity of your time<span> in </span>the chemical element<span> at </span>a degree of fifty<span> ppm.</span>
To have a good sanitization of utensils and equipment, it is indicated that you immerse these objects in chlorine for thirty seconds. Efficacy, low cost and ease of manufacture make chlorine the most widely used disinfectant. Chlorine is the most common compound and is an ideal disinfectant as it is a strong oxidant, so its use is effective for disinfecting objects that are dipped in chlorine for thirty seconds.
