Discussion Post
You will examine the principles of sanitation procedures and the methods of sanitizing equipment and work surfaces, including flooring and hazard prevention. Savvy kitchen managers create a safety checklist to limit liability for cross contamination, clean food contact surfaces, and accidents that may occur in the kitchen.
Topic: Safety and Sanitation Applied
a) Describe the sites where beverage sanitation procedures must be applied in a restaurant.
b) What preventive measures can eating establishments implement to ensure patron as well as employee safety?
The response must include a reference list. Using Times New Roman 12 pnt font, double-space, one-inch margins, and APA style of writing and citations.