Using the numbers, arrange the steps used to safely clean the kitchen equipment and premises according to food safety standard

Question 9a: Using the numbers, arrange the steps used to safely clean the kitchen equipment and premises according to food safety standards. _- 1. Sanitise all areas with sanitiser spray and leave to air dry. 2. Empty reach-in coolers and wash and sanitise them 4. Clean the ovens. Be sure to follow the manufacturer's instructions. 5. Oil cast iron cookware 6. Clean freezers 7. Empty and sanitise the ice machine 3. Clean sinks and faucets - 8. Wash walls and ceilings 9. Wipe down the dry storage area 10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard