Storing kitchen equipments

Sanitized equipment and utensils are very important to prevent ______prior to use.

• Recontamination

• Coagulation

• Sanitation

 

Cleaned and sanitized equipment and utensils must be: stored on _____ surfaces.

• CLEAN AND DRY

• CLEAN AND SECURE

• WET AND CLEAN

After sanitizing store chemicals beside the stove.

• TRUE

• FALSE

What is the position of cups, bowls, and glasses when storing?

• INVERTED

• UP

• SIDE

Where do you position the tools that you frequently use?

• LOWER POSITION

• UPPER POSITION

• EASY TO REACH

Make sure all tools and utensils are ____before storing.

• dry

• cool

• hot

Place the chemical in separate area, away from food and other products.

• TRUE

• FALSE

Keep chemicals on upper shelves to prevent accidents and to keep it from falling into food products.

• TRUE

• FALSE

You can put Chemical in your empty water bottle to save money.

• TRUE

• FALSE

Food borne illness that is commonly found in several dairy or refrigerated products.

• Listeria

• Salmonella

• Norovirus