Directions: Read the statements carefully and write the correct answer on the blank. 1. Hygienic washing of equipment starts with solid residues.
2. is the transfer of bacteria from one thing to another that can occur by
using the same chopping board for all kinds of ingredients.
3. Use different , such as knives and cutting boards, when handling raw food
and cooked food.
4. is where foods to be served cold such as dairy & seafoods are prepared.
5. Never reuse water in washing kitchen equipment.
6. If cooking rare meat and chicken, make sure juices run clear, not .
7. are one of the most frequent public health problems in daily life.
8. products always have contaminants and may have a starting load of
bacteria acquired from the soil and/or the water.
9. Proper selection and conservation of products on ice throughout the process
(transportation) are prime factors in maintaining their commercial life.
10. Food in steel containers should always be to avoid cross-contamination.​