Question

1. you must use both heat and chemicals to properly sanitize kitchen equipment.

true
false

Explanation:

Proper sanitization of kitchen equipment can be achieved using either heat (e.g., high-temperature washing/rinsing) or approved chemical sanitizers (e.g., chlorine, quaternary ammonium compounds) independently, as long as guidelines for concentration/time/temperature are followed. Both are not required together.

Answer:

False