Title: Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation

Following a schedule and the procedures should include

- completing tasks in the specified sequence and at specified times
- performing tasks according to the accepted methods for thorough cleaning and sanitizing of stationary equipment, tabletops, countertops, floors, and other surfaces.

Process/Skill Questions:

Thinking

- Why must a food service establishment have a set cleaning schedule?
- Why must a food service establishment have clear, definite cleaning procedures?
- What are the different types of cleaning and sanitizing procedures?
- What are some precautions to take when cleaning in food preparation areas?

Communication

- What is the difference between cleaning and sanitizing?
- Why should both public and private areas be cleaned on a schedule each day?

Leadership

- Why is it important to follow a schedule?
- Who is responsible for maintaining an up-to-date cleaning schedule?
- What could be the consequences of not following the cleaning and sanitation schedule?

Management

- What training in cleaning procedures should management provide?
- Why is it important to assign specific tasks to specific individuals?
- How can management be informed of the availability of new cleaning equipment and supplies?