Facilities, Cleaning & PestsQuestion 295 of 320
What is the primary purpose of a master cleaning schedule?
a.To list the restaurant's menu items
b.To track employee vacation days
c.To record customer complaints
d.To specify what is cleaned, who cleans it, when, and how, so nothing is overlooked
Explanation
A master cleaning schedule documents every cleaning task in the operation: the item or area, the person responsible, the frequency, and the method and chemicals to use. This ensures both obvious and easily forgotten areas are cleaned consistently across shifts. It turns cleaning from a guessing game into a managed, verifiable system.
Practice all 320 questions free — no signup required.
Related questions on this topic
- Which observation is a telltale sign of a cockroach infestation the manager should act on?
- A cook fills a spray bottle with degreaser from a bulk drum. What must be done before it goes on the shelf?
- To deny pests access to the building, what is a correct control at exterior openings?
- Which characteristics should multiuse food-contact surfaces and equipment have under the Food Code?
- A hose is connected to a faucet and left submerged in a mop bucket of dirty water. What hazard does this create?
- In the wash compartment of a three-compartment sink, what is the minimum detergent-water temperature the Food Code specifies?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review