Correctly identify all of the generic requirements that apply to cleaning and sanitising items in a food business?
a. Follow the cleaning schedule in the FSP - frequency, person responsible, timing
b. Follow the cleaning instructions in the FSP - method, chemicals In addition to FSP scheduled cleaning, clean and sanitise as dirt and debris arises/ dictates
c. Sanitise during service then clean when service is completed
d. Protect food from contamination during the cleaning process, by using covers and using food friendly cleaning products
c. Clean Icing annronriata pranacoachafora caniticing Previous