| name | 0.5.5-understand-cleaning_schedule |
| description | [0.5.5] documented timeline specifying when and how each area or equipment item must be cleaned |
understand-cleaning_schedule
CALL NUMBER: food_safety_and_compliance.cleaning_schedule : defined(1), facilities_and_equipment(1)
DEFINITION: documented timeline specifying when and how each area or equipment item must be cleaned
Invoke this skill to understand cleaning_schedule down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- bare_hand_contact_prevention (d7): Food safety rule requiring gloves or utensils when handling ready-to-eat food.
from facilities_and_equipment
- probe_thermometer (d9): oven safe thermometer with wire probe for monitoring roasting
from food_safety_and_compliance
- deep_cleaning_schedule (d1): periodic thorough cleaning of equipment and areas beyond routine daily cleaning
- end_of_shift_cleaning (d1): required cleaning tasks performed at conclusion of each operational period
- line_cleaning (d1): sanitization of cooking line and service areas during and between meal periods
- equipment_condition (d2): physical state of kitchen equipment affecting sanitation and food safety
- hood_vent_cleaning (d2): regular maintenance of kitchen exhaust hoods and ductwork to prevent fire and grease buildup
- refrigeration_coil_cleaning (d2): maintenance of condenser coils for efficient operation of cooling equipment
- sanitation_procedure (d2): systematic cleaning and sanitizing protocols for kitchen surfaces and equipment
- equipment_sanitizing (d3): sanitization procedures specific to kitchen equipment and machinery
- maintenance_record (d3): documentation of equipment repairs and preventive maintenance activities
- contact_time_requirement (d3): duration sanitizer solution must remain on surface to achieve effective sanitization
- sanitizer_concentration (d3): level of sanitizer solution required to effectively kill pathogens on surfaces
- surface_sanitizing (d3): treatment of food contact surfaces to reduce microorganisms to safe levels
- blender_sanitation (d4): disassembly and sanitization procedures for blenders and food processors
- slicing_equipment_sanitation (d4): cleaning procedures for meat slicers deli slicers and similar equipment
- chemical_concentration_verification (d4): testing procedure to ensure cleaning chemicals are diluted to proper strength
- sanitizer_test_strip (d4): paper strip used to verify sanitizer solution is at proper concentration
- prep_table_sanitation (d4): cleaning and sanitizing of food preparation surfaces between tasks
- cross_contamination_prevention (d5): practices preventing transfer of harmful microorganisms from one surface or food to another
- allergen_management (d5): systematic approach to prevent allergic reactions through proper handling and labeling
- record_keeping (d5): maintenance of required documentation demonstrating compliance with regulations
- color_coded_cutting_boards (d6): cutting boards coded by color to prevent cross contamination between food types
- glove_usage (d6): use of disposable gloves to prevent bare hand contact with ready to eat foods
- handwashing_procedure (d6): proper technique for washing hands including duration soap use and drying
- raw_meat_storage (d6): designated storage area or method for uncooked meat products separate from ready to eat foods
- allergen_training (d6): specialized training for staff on identifying and properly handling food allergens
CONSUMERS (what needs this)
dumpster_area_sanitation, equipment_sanitizing, grease_trap_maintenance, hood_vent_cleaning, ice_machine_sanitation, refrigeration_coil_cleaning, sanitation_procedure
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
