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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Clean equipment used in production.

Definition

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

Thinking
  • Why is it important to clean and sanitize equipment?
  • What is a sanitizer?
  • What is the purpose of a three-compartment sink?
Communication
  • What are some health issues related to noncompliance with cleaning and sanitizing regulations?
  • What components are important in a cleaning and sanitizing log?
Leadership
  • Who is responsible for maintaining the cleaning and sanitizing log?
  • Who is responsible for storage of cleaning and sanitizing solutions?
Management
  • 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

 

Entrepreneurship

 

Hospitality, Tourism, and Recreation

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.3

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