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Restaurant/Food Service - Cleaning, Sanitizing and Disinfecting Protocols
Academy of Cleaning Excellence
Information
Table of Contents
Let's Get Started
Understanding Value
Knowledge Before Practice
Establishment & Patron Responsibilities
Make Restaurant Health Second Nature
Put Yourself in the Patron’s Shoes
Proactive Measures for Safer Experiences
Monitor employee health and personal hygiene
Check the Health Department’s Guidelines
Educate Staff on How to Prioritize Food Safety
Preventing Foodborne Illness
Prevent Pest Proliferation
Monitoring and Measuring Cleaning Outcomes
Donning and Doffing PPE Procedures to Keep Staff Safe
Cleaning Concepts
Understanding Microbial Contamination
Chemical Solutions and Procedures
Safety When Using Chemicals
Chemical Labeling
Restaurant Cleaning: From Front (of house) to Back (of house)
Front of House Cleaning Checklist
Back of House Cleaning Checklist
Janitor/Supply Closet Etiquette
Processing Single Use Restrooms
Professional Cleaning Concepts/Protocols
How to Professionally Clean Glass
Controlling Issues at the Door
Understanding Microfiber Before Using Them
Damp Mopping in Place of Dry Dust Mopping or Sweeping
Wet Mopping Systems
Cafeterias/Food Court Floors
Wrap up
Course Review
Course Exam
Damp Mopping in Place of Dry Dust Mopping or Sweeping
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