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T or F
1. Store kitchen tools and utensils clean and dry
2. Do not arrange baking pans upside down when storing.
3. Electric mixer must be cleaned after each use.
4. Wash baking tools and utensils immediately after use.
5. Stockroom must be clean and sanitary at all times.
6. Inappropriate storage makes easy access for physical inventory.
7. Each tool and utensil has a designated shelves and cabinet in the stockroom.
8. Use defective tools and utensils once in a while.
9. Store soiled tools and utensils on the shelves.
10. Defective tools and utensils must be removed from stockroom. ​