(2) What are the constructional details of food premises that we must consider? ()What kind of food equipment should we use in food premises? (4)What is cleaning? What are the three types of energy used for cleaning? (5)What is sanitizing? What are the methods of sanitizing? (6) What are the two ways of chemical sanitizing? (7)What is detergent? What is disinfectant? State the reasons of importance to keep food area clean (9) Please make difference between cleaning, rinsing and sanitizing (10)Please list the main stages of cleaning4 (2) What are the constructional details of food premises that we must consider? (3) What kind of food equipment should we use in food premises? (4) What is cleaning? What are the three types of energy used for cleaning? (5) What is sanitizing? What are the methods of sanitizing? (6) What are the two ways of chemical sanitizing? (7) What is detergent? What is disinfectant? (8) State the reasons of importance to keep food area clean. (9) Please make difference between cleaning, rinsing and sanitizing. (10) Please list the main stages of cleaning