One
approach to maintaining clean and sanitary equipment and facilities is
to develop checklists where compliance/non-compliance with desirable
food handling practices is identified.
Each
specific piece of equipment used in food service has unique cleaning
and sanitizing requirements. The following checklists are provided as
examples for general cleaning and sanitizing guidelines. Refer to the
manufacturer’s cleaning recommendations for specific brands or types
of equipment.
Checklists for areas based on the
equipment and activities that are performed in them:
