Answer:

1.The objective of cleaning and sanitizing food contact surface is to remove food(nutrients)that bacteria nees 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.

2.Chemicals that are approve sanitizers are chlorine,iodine and quarternary ammnium.Different factors influence the effectiveness of chemical sanitizers.

3.The purpose of using white vinegar is for killing germs and harmful bacteria on your kitchen utensils,Dish soap cleans and disinfects your dishes like plates,mugs,etc.,baking soda acts a cleaning agents because it is a mild alkali and can cause dirt and grease to dissolve easily in water for effective removal.Baking soda deodorizes by bringing both acidic and basic odor molecules into a neutral,more odor-free state.

4.Reduce slips and falls by placing anti-slip trips or rugs.

》wear rubber gloves to avoid contact with chemicals.

》Do not mix chemicals dor any reason.

》Secure cleaning products away from the reach of children and pets.

》Always delute concentrated cleaning products before use.

5.Label all chemical containers fully.

》Store volatile toxics and odoriferous chemicals in ventilated cabinets.

》Provide a specific storage space for each chemical and ensure return after each use.

》Store flammable liquids in approved flammable liquids storage cabinets.

Explanation:

Hope it helps you