Answer: Foodservice establishments can reduce chemical contamination by following proper kitchen cleaning and sanitation practices.
Explanation:
Cleaning refers to the process of removing organic elements from a surface. On the other hand, sanitation refers to the process of eliminating 99.999% of the pathogens that produce foodborne diseases. While cleaning is done with detergents and different cleansers, sanitation requires the use of specific chemicals and heat.
Something I learned was the importance of waste disposal. I guess I had never thought that not only it keeps the kitchen clean, but also, keeps pests away. In addition to any method of pest control, proper waste disposal is the best way to guarantee that pests don't even appear in the first place.
Personal hygiene standards: Clean clothing, Hair tied back or kept in a net, trimmed nails, no jewelry, and open wounds have to be fully covered.
