What is the purpose of a sanitation plan, and list three components typical in a school kitchen.

• A. To prevent contamination and ensure safe operation; components include cleaning schedules, sanitizer concentration and contact time, and handwashing and PPE protocols.
• B. To maximize cooking speed; components include performance bonuses, timers, and competition rules.
• C. To reduce energy use; components include light timers, thermostat programs, and recycling guidelines.
• D. To simplify menu planning; components include recipe templates, costing sheets, and inventory audits.

Answer: (A)