Sanitation and Pest Control Protocols for Commercial Kitchens Workflow
Ensures consistent adherence to sanitation and pest control protocols in commercial kitchens through regular inspections, reporting, and corrective action.
Sanitation and Pest Control Protocols for Commercial Kitchens
Step 1: Identify High-Risk Areas
Step 2: Check Sanitation Standards
Step 3: Inspect for Pests
Step 4: Report Findings
Step 5: Create Action Plan
Step 6: Schedule Follow-Up Inspection
Step 7: Verify Corrective Actions
Step 8: Update Sanitation and Pest Control Protocols
Step 9: Communicate with Staff
Sanitation and Pest Control Protocols for Commercial Kitchens
Type: Visual Inspection
This protocol outlines the sanitation and pest control procedures to be followed in commercial kitchens. The objective is to ensure a clean and healthy environment for food preparation and service. **Step 1: Daily Cleaning** * Clean all kitchen surfaces, including counters, sinks, and equipment. * Sweep and mop floors. * Empty trash and recyclables regularly. **Step 2: Sanitizing** * Sanitize all kitchen utensils, equipment, and tools. * Use a food-grade sanitizer to clean high-touch areas such as faucets, door handles, and light switches. **Step 3: Pest Control** * Monitor the kitchen for signs of pests, including rodents, cockroaches, and ants. * Take immediate action if pest activity is detected. * Maintain good housekeeping practices to prevent pest infestations.
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