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hey everybody chef bates here and wow weamp;#39;re done weamp;#39;re at chapter 10 cleaning and sanitizing oh my goodness weamp;#39;re finished can you believe it surf safe ends with a bunch of very practical instructions on how to clean your restaurant correctly nothing in this chapter is theoretical itamp;#39;s all applicable to what happens every day in every commercial kitchen in america well you know maybe not every single one thereamp;#39;s nasty dirty restaurants theyamp;#39;re probably not doing any of it based on what iamp;#39;ve seen on some of those kitchen nightmares with gordon ramsay an excellent show even if he does have a potty mouth thereamp;#39;s a lot of amateur chefs out there who just really just donamp;#39;t know what the heck theyamp;#39;re doing chapter 10 is split into seven sections it goes over the factors that affect cleaning the four different types of cleansers the four types of sanitizers how to clean and sanitize food contact surfaces h
