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30. What will help you determine the kinds of tools, equipment and utensil you will assemble, sanitize, inspector check?
A the kind of product to be produced
B the method of food processing to be done
C. the raw materials to be processed
D. the availability of tools, equipment and utensils
31. You have already removed the dirt from the tools, equipment or utensils you will use in processing the food by washing
and water. Why do you still need to sanitize or disinfect them?
A washing with soap and water only removes the adhering dirt
B. washing alone cannot remove the microorganisms and germs
C to effectively kill or destroy all the germs and microorganisms which remained after washing
D. all of these
32. Which of these is a sanitizing agent you can use for killing the germs and microorganisms present in tools, equipment and
A sodium chloride B. sodium hypo chloride C. magnesium sulfate D. calcium chloride
33. How will you properly store tools, equipment and utensils after using them?
A wipe dry all tools, equipment and utensils which were washed with water before keeping them
B stow them in a clean dry place with a good ventilation
C apply lubricant to parts of equipment that undergo friction to prevent wear and tear
D. all of these
34. Why do you need to inspect and check the condition of equipment and machines before operating them?
A. to check if no parts are defective or missing
B. to check if electrical plugs are in good condition
C. both and 6
D. to see if they are old or new ones
belhofaringement machine​

Sagot :

malyn46

Answer:

1.B

2.D

3.A

4.D

5.C

Explanation:

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