Title: Create a sanitation inspection checklist and master schedule.
Course: Baking and Pastry Specialization (16052-III) > Section: Implementing Kitchen Safety and Sanitation

Creation should include

- identifying and reviewing the sanitation standards to be met
- listing all items to be inspected (e.g., all equipment; lighting; food temperatures; refrigeration, storage, and sewage and drainage facilities; pest-control programs)
- developing an in-house inspection sheet that covers all aspects
- demonstrating the use of the three-compartment sink
- providing for efficient ways to identify any modifications necessary to maintain compliance with the given standards.

Process/Skill Questions:

Thinking

- Why is self-inspection important?
- How is self-inspection similar to the health department’s inspection?

Communication

- What local resources can be used in developing a self-inspection sheet?
- What career paths are available in the field of sanitation inspection?

Leadership

- How can the results of the inspection be used to improve food safety within the facility?
- How often should a sanitation inspection be done?
- What are some professional organizations that would inspect a food service facility?

Management

- What are some of the areas inspected?
- What are some of the wholesome food techniques included on the inspection?
- What tools would be used to conduct a self-inspection?