Title: Monitor cleaning and sanitizing procedures.
Course: Restaurant Operation Specialization (16052-VI) > Section: Implementing Kitchen Sanitation

Monitoring should include

- developing a plan with the acceptable procedures for cleaning and sanitizing all items
- making sure that a schedule is followed
- using an inspection sheet for periodic checks.

Process/Skill Questions:

Thinking

- Why are proper cleaning and sanitizing procedures important?
- How might improper cleaning and sanitizing procedures cause illnesses?
- Why should public and private areas be cleaned on a regular schedule?

Communication

- How can management stay informed of new procedures and equipment for cleaning and sanitizing?
- Why is it important to have sanitizing and cleaning procedure lists visible to the public?

Leadership

- Who develops the inspection sheet for a facility?
- Who is responsible for implementing the schedule for cleaning and sanitizing?

Management

- Who is responsible for monitoring cleaning and sanitizing procedures?
- Who is responsible for the maintenance of equipment and the facility?