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In Chapter 10 of the training, Chef Bates discusses cleaning and sanitizing in commercial kitchens, emphasizing practical instructions over theoretical concepts. He notes that while most restaurants should follow these guidelines, not all do, referencing the poor practices showcased in shows like Gordon Ramsay's "Kitchen Nightmares." The chapter is divided into seven sections covering key topics: factors affecting cleaning, four types of cleansers, four types of sanitizers, methods for cleaning and sanitizing food contact surfaces, non-food contact surfaces, and guidelines for purchasing, using, and storing cleaning chemicals.
