Answer : 1. objective Of cleaning and sanitizing food contact surfaces is to remove food [nutrients] that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.
Answer : 2Dishwashing is a three-step process: wash, rinse, and sanitize. Sanitizing can be done with the use of either hot water at the proper temperature or chemical sanitizers at the appropriate concentrations. If sanitizing is not done appropriately, cross contamination can occur.
Answer : 3 It includes keeping work areas neat and orderly, maintaining halls and floors free of slip and trip hazards, and removing of waste materials (e.g. paper, cardboard) and other fire hazards from work areas. ... Good housekeeping is also a basic part of incident and fire
