If you were asked to create a new sanitation plan for the kitchen that you work in, what would you understand this task to entail? What are some of the common safety and sanitation standards that would be crucial to include in your plan? What are some standards for infectious disease control and what role would these play in your plan? Explain.

Question

make it ONE sentence

Answer 1

The sanitation plan for the kitchen would focus on implementing and enforcing safety standards such as proper handwashing, food storage practices, and cleaning protocols to prevent contamination, with an emphasis on infectious disease control measures like frequent disinfection of high touch surfaces and proper use of personal protective equipment to ensure a safe and hygienic environment for all staff and customers.