CLEAN and SANITIZE KITCHEN PREMISES

Which of the following is not a chemical use for .sanitizing and disinfecting equipment

• Chlorine

• Water

• ammonia

• detergents

Which of the following is not part of disinfecting premises.

.

• Preliminary cleaning is required

• Apply solution to hand and apply to surfaces

• Sponge or mop and allow to airdry

• do not rinse surfaces that comes in contact with food

Which of the following keep your kitchen clean and safe?

• Maintain clutter

• Keep you refrigerator untidy.

• use one chopping boards

• Disinfect rubbish bin once a week

Use a_______ for any mess that is likely to cause contamination such as raw eggs and anything that has fallen on the floor.

Don't leave _____ crockery and pans to fester where they can attract harmful insects and rodents.

Keep kitchen floors free from debris and ________ by sweeping and washing regularly.

• grease

• clean

• wash

• sanitize