Problem 1: Why is it necessary to have a clear and detailed cleaning schedule in place, and how does such a schedule, support high standards of hygiene in a kitchen?
Problem 2:
a List at least six (6) different types of kitchen waste you can find in a busy commercial kitchen and provide two (2) examples of each
b. How would you remove (ie, describe waste management procedures) the types of kitchen waste you have identified in question 61a?