Answer to Question 1
The most important factor in clearing dirty tables is that the process be performed quickly and quietly. First, set up separate pails and cloths for washing, rinsing, and sanitizing. The process used to reset dirty tables in dining areas begins with clearing: the removal of dirty dishware, food containers, napkins, and if required, tablecloths. The next step in the process involves cleaning: the removal of visible food and other types of soil from the tabletop or countertop and seating areas around the table. After table areas have been cleared and cleaned, rinse all of the cleaned surfaces. Tables may then be properly sanitized to reduce the number of harmful microorganisms on them to safe levels. The sanitizing of a surface always takes place after the surface has been cleaned and rinsed. The sanitizer should be allowed to air dry. Finally, after the table has been cleaned, rinsed, and sanitized, front-of-the-house staff can set and replace tabletop items for new guests in the proper number and in the proper location on the table.
Answer to Question 2
There are numerous procedures that should be used during and after food production to reduce the possibility of foodborne illnesses. Facility cleanup practices are also important, as are concerns for chemical, physical, and pest control hazards.
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