| name | 0.5.4-understand-sanitation_procedure |
| description | [0.5.4] systematic cleaning and sanitizing protocols for kitchen surfaces and equipment |
understand-sanitation_procedure
CALL NUMBER: food_safety_and_compliance.sanitation_procedure : defined(1), facilities_and_equipment(1)
DEFINITION: systematic cleaning and sanitizing protocols for kitchen surfaces and equipment
Invoke this skill to understand sanitation_procedure 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 (d5): Food safety rule requiring gloves or utensils when handling ready-to-eat food.
from facilities_and_equipment
- probe_thermometer (d7): oven safe thermometer with wire probe for monitoring roasting
from food_safety_and_compliance
- cleaning_schedule (d1): documented timeline specifying when and how each area or equipment item must be cleaned
- contact_time_requirement (d1): duration sanitizer solution must remain on surface to achieve effective sanitization
- equipment_sanitizing (d1): sanitization procedures specific to kitchen equipment and machinery
- sanitizer_concentration (d1): level of sanitizer solution required to effectively kill pathogens on surfaces
- surface_sanitizing (d1): treatment of food contact surfaces to reduce microorganisms to safe levels
- deep_cleaning_schedule (d2): periodic thorough cleaning of equipment and areas beyond routine daily cleaning
- end_of_shift_cleaning (d2): required cleaning tasks performed at conclusion of each operational period
- line_cleaning (d2): sanitization of cooking line and service areas during and between meal periods
- blender_sanitation (d2): disassembly and sanitization procedures for blenders and food processors
- slicing_equipment_sanitation (d2): cleaning procedures for meat slicers deli slicers and similar equipment
- chemical_concentration_verification (d2): testing procedure to ensure cleaning chemicals are diluted to proper strength
- sanitizer_test_strip (d2): paper strip used to verify sanitizer solution is at proper concentration
- prep_table_sanitation (d2): cleaning and sanitizing of food preparation surfaces between tasks
- equipment_condition (d3): physical state of kitchen equipment affecting sanitation and food safety
- hood_vent_cleaning (d3): regular maintenance of kitchen exhaust hoods and ductwork to prevent fire and grease buildup
- refrigeration_coil_cleaning (d3): maintenance of condenser coils for efficient operation of cooling equipment
- cross_contamination_prevention (d3): practices preventing transfer of harmful microorganisms from one surface or food to another
- allergen_management (d3): systematic approach to prevent allergic reactions through proper handling and labeling
- record_keeping (d3): maintenance of required documentation demonstrating compliance with regulations
- maintenance_record (d4): documentation of equipment repairs and preventive maintenance activities
- color_coded_cutting_boards (d4): cutting boards coded by color to prevent cross contamination between food types
- glove_usage (d4): use of disposable gloves to prevent bare hand contact with ready to eat foods
- handwashing_procedure (d4): proper technique for washing hands including duration soap use and drying
- raw_meat_storage (d4): designated storage area or method for uncooked meat products separate from ready to eat foods
- allergen_training (d4): specialized training for staff on identifying and properly handling food allergens
CONSUMERS (what needs this)
end_of_shift_cleaning, handwashing_station, line_cleaning, norovirus_protocol, standard_operating_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.)
