Problem
a) When should food-contact surfaces be cleaned and sanitized?
b) How should a three-compartment sink be prepared for dishwashing?
c) Name the five steps into dishwashing:
d) How should clean and sanitized tableware, utensils, and equipment be stored?
e) Name the five different ways of sanitizing and explain the requirements of each.
f) What factors affect the effectiveness of a sanitizing solution?