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Hospitality Trainings

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Lesson 6, Topic 3
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Managing Operations in a Foodservice Establishment or Retail Food Store

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Continue to follow established food safety protocols and best practices for retail food establishments and important COVID-19 recommendations, including the following:   

  • Follow the 4 main food safety steps: Always – Clean, Separate, Cook and Refrigerate. Wash, rinse, and disinfect food contact surfaces, dishes, utensils, food preparation surfaces, and beverage equipment after use. clean and sanitize floors, counters, and other facility access areas using an EPA-registered cleaner Prepare and apply cleaner according to label directions. When changing routine food preparation procedures, departments, delivery duties, or changing personnel, follow procedures that ensure Help customers maintain good infection control and social distancing.