Which of the following does not belong?, Ceiling, Kitchen, Floors, Walls, It is a big and busy are where food is prepared,cooked, and stored., Chemical factors, work surfaces, kitchen, cleaning, Which of the following maintenance procedures of work surfaces does not belong?, Wash countertops with cleaning solution, Rinse and sanitize, sweep the floor with a broom, dry with wiping cloth, It is the most commonly used countertop in commercial kitchens., Stainless steel, granite countertop, laminate countertops, cleaning, Why is it necessary to keep the kitchen premises clean and sanitary at all times?, To waste more cleaning materials, to make the kitchen look fancy, to have more time for cooking, to prevent food contamination and keep people healthy, Which factor includes surface characteristics,exposure time,and temperature that may lessen the effectiveness of sanitizers?, Environmental factor, Biological factor, Chemical factor, Physical factor, Which factor involves water properties and pH level that can affect sanitizers?, Physical factor, Chemical factor, Biological factor, Microbial factor, Which ingredient in cleaning agents improves the wetting ability of water?, Builders, surfactants, bleach, enzymes, Which type of surfactant has high foaming ability and is commonly used in household deterents?, Anionic Surfactant, Cationic Surfactant, Non-ionic Surfactant, Neutral Surfactant, Why is it important to allow the surface to air-dry after sanitizing?, to prevent recontamination, to save on tissue, to speed up the process, to make it shiny, Which type of surfactant is resistant to water and hardness and used in automatic dishwashers?, acid-based surfactant, organic surfactant, non-ionic surfactant, anionic surfactant, What should you do if a chemical gets into your eyes?, rub your eyes immediately, close your eyes tightly, ignore and continue working, flush eyes with water for at least 15 minutes, Why should you wear skid-free footwear while cleaning?, to keep your feet dry, to prevent slipping and injury, to look professional, to move faster, What is the first step in the sanitation procedure?, Rinse the surface, remove or scrape food bits and soils, prepare sanitizing solution, allow surface to air-dry, What should you do after rinsing the surface thoroughly with clean water?, apply sanitizer, leave it wet, wipe with a cloth, add more soap

TLE9 ACTIVITY (MC)

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