Unit 8: Sanitizing Procedures (Food Safety)

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Chapter Outline In this chapter you will learn about: Sanitation Plans Manual Dishwashing Mechanical Dishwashing Single-Service Items Clearing and Cleaning Cleaning Frequency Returnables Clean in Place (CIP) Maintenance Sanitation Plans A clean restaurant with sanitized utensils, equipment, and storage spaces is one of the most vital components to preventing foodborne illness. A well-sanitized and cleaned […]

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