Directions: Read each statement below carefully. Write True if you think the statement is correct and write False if you think the statement is not correct. 1. Irregular cleaning of food preparation areas can leave you susceptible to dangerous bacteria like salmoneila. 2. Natural disinfectants made at home can also be effective at kitchen cleaning. 3. Good sanitation starts with every individual. 4.Preventive maintenance of kitchen tools and equipment was done to improve equipment efficiency. 5. Turn off and unplug equipment before cleaning. 6. It's okay not to gather electrical cords to prevent entanglement. 7. Knives should be stored with sharp edge down and handle up. 8. Hang measuring tools so it's easier to find the right quantity, 9. Stacked baked wares (baking pans, baking sheets) by size only. 10. Labelling the tools storage doesn't help to improve safety as well as organization and even efficiency. 11. Tools that are lost will consume money to replace and time can be wasted if they are not available and ready to use when needed. 12. Keep labels facing out, boxes lined up and bowls stacked in order of size. 13. After baking, sprinkle used baking pans with water with dish washing solution to soften the burnt food. 14. Do not put back the electric mixers and other electronic equipment to their designated storage spaces. 15. After operating the equipment, be sure to read and follow the manufacturer guidelines as outlined in your equipment manual.​