b. Isolate hazards Eats 4 d. engineering II TRUE OR FALSE: Write T if the statement is correct of F if the statement is incorrect. a 1. Maintenance program helps the restaurant to avoid potential problems, maximize equipment efficiency, avoid the overall costs of repairs, and replace the soiled food. Your employees' safety shouldn't be your highest priority. 3. Maintaining your equipment preserves not only its life expectancy, but also its physical value. If your kitchen equipment is not functioning properly or is not clean, the quality and taste of the food is sure to be compromised. 5. Unanticipated equipment breakdowns can close your business down in an instant, which will result in lost revenue and unhappy customers. St. Grease that has accumulated under your range hood and on the filter is just the kind of thing that can start grease fire. 7. Even with short hair is advisable to wear a hairnet. 8. Wearing safety goggles helps provide employees with better grip, 9. Carbon Monoxide is another invisible, odourless gas that could be hanging around your kitchen. assisting in the prevention of slipping and falling. 10. Correct level of grease and temperature must be observe when deep frying. 11. Water-damaged areas should be dried within 6 - 12 hours to prevent mold growth. 12. When storing knives in blocks, be sure that the handles are positioned so that they can be gripped easily. 13. Washed utensils are to be dried by towel after manual dishwashing. 14. You should have a Fire Extinguisher near your kitchen 5. Keep the underside of your hood clean and don't follow the manufacturer's guidelines for changing the filters regularly a​