# CTE Resource Center - Verso - Culinary Arts Specialization Task 307420339

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Clean equipment used in production.


Cleaning should include

  • demonstrating the use of the three-compartment sink
  • using sanitizing products for various applications
  • cleaning equipment, using product-manufacturer’s guidelines.

Process/Skill Questions

  • Why is it important to clean and sanitize equipment?
  • What is a sanitizer?
  • What is the purpose of a three-compartment sink?
  • What are some health issues related to noncompliance with cleaning and sanitizing regulations?
  • What components are important in a cleaning and sanitizing log?
  • Who is responsible for maintaining the cleaning and sanitizing log?
  • Who is responsible for storage of cleaning and sanitizing solutions?
  • Why is a cleaning and sanitizing log a useful management tool?
  • Where is the best location for the cleaning and sanitizing log?
  • Who is responsible for verifying that the log is being maintained?

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Power of One: A Better You


Power of One: Working on Working


FCCLA: STAR Events (2019)

Check the national FCCLA portal.


Culinary Arts




Hospitality, Tourism, and Recreation


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.