Principles of Food Sanitation

(ff) #1

  1. What are the advantages and disad-
    vantages of iodine as a sanitizer?

  2. What are the advantages and disad-
    vantages of the “quats” as a sanitizer?

  3. What are the advantages and disad-
    vantages of acid sanitizers?

  4. What sanitizers are frequently added
    to lubricants?

  5. Which organic acids are applied most
    frequently to sanitize food-contact
    surfaces?

  6. What are the limitations of radiation
    sanitizing?


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