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In a food service unit, maintaining cleanliness and sanitation is critical for ensuring food safety and preventing contamination. Various cleaning and sanitizing agents are used depending on the surface, type of soil, and microbial control required. Detergents are the primary cleaning agents that remove grease, dirt, and food residues from equipment, utensils, and ______ _________ ____ ________ _________ ______ ______ ___.
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