Question on: JSS2 Home economics - Kitchen and kitchen equipment

1. Regular cleaning: Clean equipment after each use to prevent the buildup of food particles, grease and bacteria.

2. Sensitization: Disinfectant equipment regularly, especially surfaces that come into contact with food.

3. Proper storage: Store equipment in a clean, dry, and well-ventilated area to prevent rust, corrosion and mold growth.

4. Maintenance: Inspect equipment regularly for signs of wear, damage or malfunction.

5. Avoiding misuse: Use equipment only for its intended purpose and within its specified capacity.

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