What kind of mistakes can happen when cleaning up at the end

Reference no: EM133431831

Questions:

Describe the sites where beverage sanitation procedures must be applied in a restaurant.
What preventive measures can eating establishments implement to ensure patron as well as employee safety?
Sometimes when you are working in a restaurant, all of the emphasis is on preparing for the customers to come into the place. However, sometimes employees don't practice the same level of cleanliness and care at the end of a shift. What kind of mistakes can happen when cleaning up at the end of a shift.

Reference no: EM133431831

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