What is the correct procedure for cleaning and sanitizing the kitchen during a shift?

• A. Clean as you go, follow sanitation schedule, sanitize high-touch surfaces regularly, and document tasks per policy.
• B. Only sanitize at the end of the shift.
• C. Document tasks per policy, sanitize high-touch surfaces regularly, and clean as you go.
• D. Ignore sanitation to speed service.

Answer: (C)

Keeping the kitchen clean during a shift comes from three steady practices: cleaning as you go, sanitizing high-touch surfaces regularly, and documenting tasks per policy. Cleaning as you go means tackling spills, crumbs, and mess as soon as you see them, so grime doesn’t accumulate and cross-contamination is less likely. Sanitizing high-touch surfaces often—think prep tables, door handles, utensils, and contact points—reduces the chance that germs spread to food, equipment, or staff. Documenting tasks per policy creates a clear record that duties were completed and standards were met, which helps with accountability and any audits or checks that may occur. This approach keeps hygiene integrated into the flow of service, rather than waiting for a separate moment to clean. Relying on only a end-of-shift cleaning, or ignoring sanitation, can leave surfaces unsafe and unchecked, so the combination of ongoing cleaning, regular sanitizing, and documentation is the most reliable method.