23. How can you reduce the number and type of cleaning tasks you have to complete at the end of a serviceperiod?Use the cleaning schedule to ensure everyone knows their responsibilities.☐Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.☐Clean and tidy your work area as you complete each task during preparation and service. Train all staff in correct cleaning techniques, so equipment and work areas are cleaned correctly,reducing repetition of tasks.
☐24.How you should store prepared cold canapés and appetisers to maintain their quality and optimise shelf life?
☐Name: SIHCCC006 - AssessmentVersion: 2017.1Last Reviewed: October 2017Page|7