Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

According to the Food Standards Australia New Zealand (FSANZ), an indepedent agency tasked with establishing food policy in these countries, the proper processes that must be followed to store left-over foods, as well and clean and sanitise the cooking area must be as follows:

For food storage: the left-over food must be stored in a clean container; this food must be kept refrifgerated; unused food must be properly sealed and stored; warmed food must be disposed of. Cleaning and sanitation: remove any particles and residues from cooking surfaces; the area must be properly cleaned with detergent, and disinfected with a sanitising agent; all equipment and cooking utensils must be cleaned; floors must be swept and moped; equipment such as food processors and microwaves must be properly and thoroughly cleaned.

Following proper cleaning and storage procedures is a must in order to observe food safety standards.