If you were asked to create a new sanitation plan for the kitchen that you work in, what would you understand this task to entai
l? What are some of the common safety and sanitation standards that would be crucial to include in your plan? What are some standards for infectious disease control and what role would these play in your plan? Explain.
Wash, rinse and sanitize all food contact surfaces every four hours and before each use. Wash hands, nails, and arms frequently. Remove garbage regularly; wash hands afterwards. Keep all food and non-food surfaces clean.
