TRUE OR FALSE
___1. Disinfecting your kitchen on a regular basis should be an essential part of your housekeeping routine.
___2. Sanitizing is usually achieved using heat and water or chemicals or a combination of both methods.
___3. Effective cleaning must occur after sanitizing.
___4. The types of chemicals used in cleaning and sanitizing kitchen tools and equipment should be safe for food.
___5. Proper cleaning and sanitizing kitchen is essential to producing high quality, safe baked products.
___6. Irregular cleaning of food preparation areas can leave you susceptible to dangerous bacteria like salmonella.
___7. Natural disinfectants made at home can also be effective at kitchen cleaning.
___8. Good sanitation starts with every individual.
___9. Preventive maintenance of kitchen tools and equipment was done to improve equipment efficiency.
___10. Maintenance tasks could include any of the following inspecting, monitoring, lubricating, and using the same parts.
___11. Preventive maintenance saves you money by reducing equipment breakdowns and improving operating performance.
___12. Turn off and unplug equipment before cleaning.
___13. Maintaining a clean work environment is critical in preventing food borne illness.
___14. Store knives in a safe place where their blades won't come in contact with potentially damaging surfaces.
___15. Preventive maintenance plan for your kitchen will keep it running smoothly.
___1. Disinfecting your kitchen on a regular basis should be an essential part of your housekeeping routine.
___2. Sanitizing is usually achieved using heat and water or chemicals or a combination of both methods.
___3. Effective cleaning must occur after sanitizing.
___4. The types of chemicals used in cleaning and sanitizing kitchen tools and equipment should be safe for food.
___5. Proper cleaning and sanitizing kitchen is essential to producing high quality, safe baked products.
___6. Irregular cleaning of food preparation areas can leave you susceptible to dangerous bacteria like salmonella.
___7. Natural disinfectants made at home can also be effective at kitchen cleaning.
___8. Good sanitation starts with every individual.
___9. Preventive maintenance of kitchen tools and equipment was done to improve equipment efficiency.
___10. Maintenance tasks could include any of the following inspecting, monitoring, lubricating, and using the same parts.
___11. Preventive maintenance saves you money by reducing equipment breakdowns and improving operating performance.
___12. Turn off and unplug equipment before cleaning.
___13. Maintaining a clean work environment is critical in preventing food borne illness.
___14. Store knives in a safe place where their blades won't come in contact with potentially damaging surfaces.
___15. Preventive maintenance plan for your kitchen will keep it running smoothly.
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TRUE OR FALSE
TRUE 1. Disinfecting your kitchen on a regular basis should be an essential part of your housekeeping routine.
TRUE 2. Sanitizing is usually achieved using heat and water or chemicals or a combination of both methods.
TRUE 3. Effective cleaning must occur after sanitizing.
TRUE 4. The types of chemicals used in cleaning and sanitizing kitchen tools and equipment should be safe for food.
TRUE 5. Proper cleaning and sanitizing kitchen is essential to producing high quality, safe baked products.
TRUE 6. Irregular cleaning of food preparation areas can leave you susceptible to dangerous bacteria like salmonella.
TRUE 7. Natural disinfectants made at home can also be effective at kitchen cleaning.
TRUE 8. Good sanitation starts with every individual.
TRUE 9. Preventive maintenance of kitchen tools and equipment was done to improve equipment efficiency.
TRUE 10. Maintenance tasks could include any of the following inspecting, monitoring, lubricating, and using the same parts.
TRUE 11. Preventive maintenance saves you money by reducing equipment breakdowns and improving operating performance.
TRUE 12. Turn off and unplug equipment before cleaning.
TRUE 13. Maintaining a clean work environment is critical in preventing food borne illness.
TRUE 14. Store knives in a safe place where their blades won't come in contact with potentially damaging surfaces.
TRUE 15. Preventive maintenance plan for your kitchen will keep it running smoothly.
Answer:
1.T
2.T
3.F
4.T
5.F
6.T
7.T
8.F
9.T
10.T
11.F
12.T
13.F
14.T
15.T
Explanation:
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