Question

5
drag each tile to the correct location. not all tiles will be used
identify the dirty surfaces and equipment that need sanitizing as well as cleaning
a prep table between cutting fresh fruits and slicing bread
a kitchen floor that is dirty because of spilled chicken stock
a deep fryer used to fry chicken wings
a cutting board between cutting lettuce and chives
a slicer used to slice beef
a wall with grease stains
cleaning and sanitizing

Explanation:

In a food - handling environment, surfaces and equipment that come into contact with food or are exposed to food residues need both cleaning (removing visible dirt and debris) and sanitizing (killing bacteria and other pathogens). A prep table, kitchen floor, deep - fryer, cutting board, slicer, and wall with grease stains all fall into this category as they can harbor food particles and bacteria.

Answer:

a prep table between cutting fresh fruits and slicing bread, a kitchen floor that is dirty because of spilled chicken stock, a deep fryer used to fry chicken wings, a cutting board between cutting lettuce and chives, a slicer used to slice beef, a wall with grease stains