Directions: Write True if the statement is correct and False if is incorrect on the space provided for each number. 1. It is important to use a different cloth for surfaces and for dishes.
2. Discard appliances and gadgets that you don't use any more, as unused appliances would only tend to gather dust.
3. The characteristics of ideal chemical sanitizer have. a limited range or scope of activity.
4. Heat and radiation are commonly used as a method for sanitizing in restaurant.
5. The approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium.
6. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic.
7. Use the same chopping boards for your meat and your vegetables to reduce the spread of bacteria.
8. The characteristics of ideal chemical sanitizer has low in toxicity and corrosivity.
9. Generally, chemical sanitizers work best in water that is between 55°F (13 C) and 120°F (49°C).
10. A cook must have knowledge of basic first aid.​