Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities.

Following a schedule and the procedures should include

• completing tasks in the specified sequence and at specified times
• performing tasks according to the accepted methods for thorough cleaning and sanitizing of stationary equipment, tabletops, countertops, floors, and other surfaces.

Process/Skill Questions:

Thinking

• Why must a food service establishment have a set cleaning schedule?
• Why must a food service establishment have clear, definite cleaning procedures?
• What are the different types of cleaning and sanitizing procedures?
• What are some precautions to take when cleaning where food is prepared?

Communication

• What is the difference between cleaning and sanitizing?
• Why should both public and private areas be cleaned on a schedule each day?

Leadership

• Why is it important to follow a schedule?
• Who is responsible for maintaining an up-to-date cleaning schedule?
• What could be the consequences of not following the cleaning and sanitation schedule?

Management

• What training in cleaning procedures should management provide?
• Why is it important to assign specific tasks to specific individuals?
• How can management be informed of the availability of new cleaning equipment and supplies?