There has been nearly a complete turnover of staff at Freddy’s Fish Fry House in the past 6 months. You want the new personnel to be aware of the importance of how sanitary facilities and equipment, along with proper cleaning and sanitizing, can help prevent the spread of food-borne illness. Please prepare a memo for the new staff detailing best methods and reasons why these are the best methods:
Recognize design and installation features of facilities and equipment that promote cleanliness and sanitation. Include details for materials, equipment selection, installation, and maintenance
Describe the necessary equipment found at a hand-washing station
Briefly discuss the primary concerns surrounding the following:
Cross-connections
Backflow prevention
Grease condensation
Discuss how good lighting and proper ventilation are important to a restaurant’s operation.
Explain the difference between cleaning and sanitizing.
Describe the factors that affect cleaning.
List the different types of cleaning agents and the areas they are best suited to clean.
Describe the 2 methods of sanitizing.
For chemical sanitation, list the 3 most widely accepted chemicals as well as the advantages and disadvantages of each.
Explain the factors that influence the effectiveness of sanitizers. How do you know if the sanitizers will be effective?
Describe the setup of the 3-compartment sink. Include the temperature for sink number 1, and if heat is the sanitizer for sink number 3, what temperature must be maintained?
Discuss the standard operating procedures for cleaning and sanitizing wares in the new high-temperature dish machine.
List the procedures now used for clean-in-place equipment.
Include steps that you have taken to reduce pest infestation
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