Title: Develop a schedule for cleaning and sanitizing equipment and facilities.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Development should include analyzing the need for periodic cleaning and sanitizing of every piece of stationary equipment, tabletops, countertops, floors, and other surfaces.

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?