LEARNING TASK NO. 1 Write T if the statement is correct, otherwise, write F. 1. Cleaning is the process of reducing the number of bacteria that are not removed by cleaning, in a safe level. 2. Hot water is the most common sanitizing method used in food establishments. 3. The third compartment for the three-sink method is the wash method. 4. The presence of too little sanitizer can result to inadequate reduction of harmful microorganism. 5. Towel-dry is best for drying the tools and utensils after sainting. 6. Scrape and pre-rinse is the first step for manual dishwashing. 7. Contact time does not affect the effectiveness of a chemical sanitizer. 8. It is required that all food establishments have sanitizer testing kit for safety purpose.​