Discuss any two methods of sanitizing food contact surfaces

Reference no: EM133371623

Case Study: FACILITY SANITATION & SAFETY

Questions:

1. Discuss any two methods of sanitizing food contact surfaces.

2. What does clean-in-place method mean?

3. What are the general food safety rues that must be followed to minimize the occurence of food handling accidents? 4. What are the 3 E's of safety?

5. Explain how the proper organization and scheduling of a cleaning and sanitation program ensures the safety of the food, the workers and the consumers

Reference no: EM133371623

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