Emily is creating a checklist on avoiding chemical contamination of food for her catering staff. Which two points should she inc
lude on the checklist? 1.Make sure to wash hands with warm water before preparing food.
2. Do not spray sanitizers in the kitchen when food is being prepared.
3. Do not prepare food without wearing hair nets.
4.Do not store cleaning liquids near food prep areas.
5. Discard food if you find any foreign objects in it while prepping.
