One way to maintain a clean and sanitary
facility is
to develop checklists where compliance/ non-compliance with desirable
food handling practices is identified.
Each
area in a food service facility has unique cleaning
and sanitizing requirements. The
following sample checklists have been developed based on the
equipment that is often found and the activities that are performed in
the areas specified. They
provide examples of how managers can establish a food safety system
that will help them comply with established safety standards.
Local regulatory agencies should be contacted for current
requirements.
