Clean-up

The table below serves as a guide in proper disposal of ingredients. Utensils and equipment used must be washed thoroughly and
must be dried afterwards before returning to appropriate storage areas. The counter shall also be cleaned with liquid soap and
sanitizer.
Item
Perishable items

Task/Control Procedure
Dispose to corresponding
biodegradable waste container

Person in Charge
Station chef

Equipment
Plastic bag
Trash can

Dispose biodegradable waste bag

to biodegradable waste container
outside the establishment. This
should be done after the operation
Dry food items
counter, sink

Tightly secure covers. Use

adhesive tapes to secure
packaging
wash with blah.

adhesive tapes
plasticwares
green towel
paper

sanitize.
air dry.
plates, glass

manual washing method.

pre-rinse. Etc.

blue towels
sink

wash with blah. Rinse. Dry using

towel
floor

return sa pinaglalagyanan
walis then mop

red mop
walis tambo
dustpan

at kung ano pang

nakalimutan ko na
pakidagdag na lang

Inventory
Determine the amount of Mangi Chutney sauce that was not sold. Put it inside a clean container and label accordingly .Determine the
amount of raw food items left. Record the amount in the inventory form. This shall be used as a basis for the amount of ingredients to
be purchased for the next operation. Label individual containers with date of inventory.
Item
Mango Chutney sauce
Perishable items

Task/Control Procedure
Store inside the
refrigerator. Cooling
procedure?
Store appropriately as
mentioned in the storage
section

Person in Charge
Station chef

Equipment
Refrigerator
Ballpen
Inventory form
Lock

Hazard
Spoilage
Spoilage
Odor transfer

H
Pest infiltra

Item
Dry food items

Task/Control Procedure
Store appropriately as
mentioned in the storage
section
lock the cabinet.

Non-food

Person in Charge

Equipment

Hazard
Pest contamination
Odor transfer