Circle the appropriate response.

1. Cleaning is the reduction in the number of disease-causing microorganisms to safe levels on food contact surfaces.

2. Non-ionic synthetics may be used to saponify fat particles on soiled dishes during the dish washing process.

3. Food contact surfaces may be sanitized by either heat or chemicals.

4. The National Sanitation Foundation International is a government agency that sets and enforces standards of sanitation for food service operations.

5. Preventive maintenance is a documented program of routine checks or inspections of facilities and equipment to ensure sanitary, safe, and efficient operation.