Title: Clean equipment used in production.
Course: Quantity Food Specialization (16052-V) > Section: Maintaining Food Service Equipment

Cleaning should include

- using sanitizing products for various applications
- cleaning equipment, using product manufacturer guidelines
- following required cleaning schedule.

Process/Skill Questions:

Thinking

- Why is it important to clean and sanitize equipment?
- What is a sanitizer?
- What is the purpose of a three-compartment sink?

Communication

- What are some health issues related to noncompliance with cleaning and sanitizing regulations?
- What components are important in a cleaning and sanitizing log?

Leadership

- Who is responsible for maintaining the cleaning and sanitizing log?
- Who is responsible for storage of cleaning and sanitizing solutions?

Management

- Why is a cleaning and sanitizing log a useful management tool?
- Where is the best location for the cleaning and sanitizing log?
- Who is responsible for verifying that the log is being maintained?