Question

1. Cleaned and sanitized equipment and utensils must be stored on clean storage areas
2. Cleaned utensils must be stored in a clean moist area.
3. Full-lined drawers are not acceptable.
4. Cups, bowls, and glasses must be inverted for storage.
5. Racks, trays and shelves must be made of any kind of materials​

Answer 1

Answer:

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Answer 2

Kitchen Tools and Equipment Should Be Cleaned, Sanitized, and Stored OBJECTIVES

1. Determine which chemicals will be used to clean and sanitized  kitchen utensils and equipment.

2. Follow the manufacturer's recommendations for preparing cleaning agents.

3. Clean and sanitized  kitchen tools according to the manufacturer's instructions.

4. Place cleaned kitchen items and equipment in a secure location.

CONTENTS OF MODULES Cleaning and sanitized  kitchen utensils and equipment should be part of your food safety program's regular operating procedures. Harmful germs can be transmitted from one meal to another if kitchen surfaces are not properly cleaned and sanitized .