Fill in the blanks.

1. The _______________ of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors and the method of cleaning.

2. ______________ soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils.

3. Sanitize all equipment surfaces are rinsed or flooded with a ____________________.

4. Wash inside shelves and trays at least __________________ a week with baking soda.

5. Proper sanitation of kitchen tools and equipment after cleaning them is important in order to prevent __________________.

( pasagot po ng maayos ty <33 )​