Development should include
- analyzing the need for periodic cleaning and sanitizing of every piece of stationary equipment, tabletops, countertops, floors, and other surfaces
- creating a schedule that addresses the need for every cleaning task.
Process/Skill Questions:
Thinking
- Why is it important to take a proactive approach to cleaning and sanitizing?
- Why should both public and private areas be cleaned on a schedule each day?
Communication
- What materials are needed for developing the schedule?
- How does one communicate inventory needs for cleaning?
- Why must a food service establishment have clearly established cleaning procedures?
Leadership
- How can one develop a schedule within the restrictions of timing, finance, and staffing?
Management
- Who should develop the schedule?
- What is the difference between cleaning and sanitizing, and how do they affect the schedule?
- What type of training in cleaning procedures should management give employees?