TLE COOKERY 10

See to it that physical equipment and layout are conducive to sanitary practices.

• TRUE

• FALSE

Handle, store, and refrigerate food properly to prevent spoilage and contamination.

• TRUE

• FALSE

Safeguard the food during distribution and service.

• TRUE

• FALSE

Wash and sanitize dishes, glasses, utensils, and equipment.

• TRUE

• FALSE

Clean floors walls, ceilings, counters, tables, and chairs regularly.

• TRUE

• FALSE