You will examine the principles of sanitation procedures and the methods of sanitizing equipment and work surfaces, including flooring and hazard prevention. Savvy kitchen managers create a safety checklist to limit liability for cross contamination, clean food contact surfaces, and accidents that may occur in the kitchen.

Topic: Safety and Sanitation Applied

  • Describe the sites where beverage sanitation procedures must be applied in a restaurant.
  • What preventive measures can eating establishments implement to ensure patron as well as employee safety?