Final answer:
In the context of food service, closing the BOH requires thorough cleaning and sanitizing of all high-touch and food-contact surfaces, including equipment and counters. Additionally, implementing a regular maintenance program for air conditioning systems can prevent biofilm growth, essential for maintaining a safe food service environment.
Step-by-step explanation:
When closing the back of the house (BOH) in a food service establishment, it is crucial to clean and sanitize all high-touch and food-contact surfaces to maintain proper hygiene and prevent contamination. Surfaces that typically need to be addressed include cutting boards, countertops, cooking equipment, utensils, and sinks. Additionally, areas such as the floors, door handles, and any surfaces that come in frequent contact with food handlers should also be thoroughly cleaned and sanitized.
In light of infections, proactive measures such as a comprehensive cleaning of the air conditioning system and the establishment of a regular maintenance program are essential to preventing the growth of biofilms within the cooling tower. Moreover, it is important to review and improve cleaning practices at all facilities regularly to ensure the health and safety of both employees and customers.
Cleaning and sanitizing after operation hours contributes significantly to maintaining a safe food service environment
and should be conducted consistently following local health regulations and guidelines.