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Clean breakfast, make food for lunch, clean again

Clean Breakfast

Wash hands thoroughly before starting any food preparation

Clean and sanitize all surfaces, including countertops, cutting boards, and utensils

Clean and sanitize all cooking equipment, such as griddles, stovetops, and ovens

Check the refrigerator for any expired or spoiled ingredients and discard them

Thoroughly clean and rinse all fruits and vegetables before use

Cook breakfast items to the recommended internal temperature

Keep cooked food separate from raw food to prevent cross-contamination

Store cooked food properly, either in a warming station or refrigerated

Continuously monitor food temperature to ensure it stays within safe limits

Regularly clean spills or messes that occur during food preparation

Dispose of any waste properly, including food scraps and packaging materials

Make Food for Lunch

Wash hands thoroughly before starting any food preparation

Clean and sanitize all surfaces, including countertops, cutting boards, and utensils

Clean and sanitize all cooking equipment, such as grills, fryers, and steamers

Check the refrigerator for any expired or spoiled ingredients and discard them

Thoroughly clean and rinse all ingredients before use

Prepare food according to the established recipes and portion sizes

Follow proper cooking techniques and times to ensure food is cooked safely

Keep raw and cooked food separate to avoid cross-contamination

Store prepared food properly, either in a warming station or refrigerated

Continuously monitor food temperature to ensure it stays within safe limits

Regularly clean spills or messes that occur during food preparation

Dispose of any waste properly, including food scraps and packaging materials

Clean Again

Wash hands thoroughly before starting the cleaning process

Remove any remaining food items from surfaces and equipment

Disassemble and clean all equipment as per manufacturer's instructions

Use appropriate cleaning agents and sanitizers to clean all surfaces

Scrub and sanitize countertops, sinks, and dishwashing areas

Clean and sanitize all utensils, pots, pans, and cutting boards

Empty and sanitize all trash bins and recycling containers

Mop and sanitize the floors, paying attention to high-traffic areas

Restock cleaning supplies, such as soap, sanitizers, and paper towels

Ensure all cleaning equipment is properly stored and organized

Follow any additional cleaning procedures specific to the restaurant's guidelines

Conduct a final inspection to ensure all areas are clean and ready for the next shift

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