It indicates the degree of freshness or coldness of a food or body of fis After using, clean it by washing with soap, rinse with water, dip into sanitizing solution, and then air dry
Answer:Temperature: The temperature of the solution is crucial. The water must be warm enough to increase the activity of the solution, but not so hot that it increases the evaporation of the sanitizer. Generally temperatures between 75°F and 120°F allow sanitizers to work properly.
chougod877
The methods for evaluation of fresh fish quality may be conveniently divided into two categories: sensory and instrumental. Since the consumer is the ultimate judge of quality, most chemical or instrumental methods must be correlated with sensory evaluation before being used in the laboratory.
jerlynnavasca50
It indicates the degree of freshness or coldness of a food or body of fish.after using, clean it by washing with soap,rinse with water, dip into sanitizing solution, and then air dry.
Answers & Comments
Answer:Temperature: The temperature of the solution is crucial. The water must be warm enough to increase the activity of the solution, but not so hot that it increases the evaporation of the sanitizer. Generally temperatures between 75°F and 120°F allow sanitizers to work properly.
Explanation: