Sort these types of chemicals and equipment into their respective methods for sanitizing

Match the following parts of kitchen premises that need to be clean to maintain a safe kitchen

Arrange the four-step process to ensure that dirt, grease, food waste are removed and kills food-causing pathogens

The process of removing microorganisms that stay on, despite cleaning by heat, radiation, and chemicals.

The purpose of this system is to identify, monitor, and control dangers of food contamination.

videoq:b8dpmuXKDiE: 1:10//What potential diseases, germs, or viruses is present on unsanitized kitchen premises?

Give at least two examples of storage and security of chemicals and cleaning agents.

Group the following images according to their methods of cleaning or sanitizing kitchen premises.