Title: (Optional) Describe sanitation and safety procedures.
Course: Lodging Management (12159) > Section: Performing Food and Beverage Functions

Description should cite the reasons for

- performing regular maintenance and sanitation of equipment
- monitoring the use and storage of required chemicals
- keeping records related to employee training, equipment maintenance, and safety (e.g., fire suppression and alert systems)
- obtaining the ServSafe Food Safety Certification.

Process/Skill Questions:

- What are the consequences of noncompliance with sanitation regulations and procedures?
- What sanitation and safety procedures training should all kitchen staff receive?
- Why should employee training and equipment maintenance records be maintained?
- What is the role of safety drills in emergency preparedness?
- Where and how should chemicals be stored?
- What is a sanitation risk management (SRM) program?
- What is the process for labeling chemicals?