CO-OPERATIVE SCHOOL AGE PROGRAM

Cleaning chemicals and other toxic substances must be stored separately from food and properly labeled to prevent contamination.

The restaurant must have designated handwashing stations available for employees to use.

The restaurant's food preparation areas, floors, walls, and ceilings must be kept clean and in good repair to prevent food contamination, and only equipment regularly used in those areas should be stored there.

The restaurant's kitchen furniture, equipment, and appliances must be designed and arranged to allow for thorough cleaning and maintain sanitary conditions.