Stewarding Department and Kitchen Pest Control - how to clean restaurant dishes

One of the policies of the restaurant is to ensure that all restaurant areas, whether in the restaurant area or the kitchen area, do not have pests such as mice, squirrels, mice, cockroaches, ants, flies, beetles, mites, moths, lizards, snakes, worms, frogs, and even bats and birds.
Now, the Department of Management is responsible for this work.
It is the responsibility to make sure that the restaurant has no pests to be its home.
At least once a month, the Department of Management, together with other departments of the food and beverage department, must carry out pest control procedures not only in the kitchen area, but also throughout the restaurant.
The chief housekeeper is the person who organizes the procedure and he will work with his steward supervisor to ensure that the procedure is carried out.
However, before the actual pest control procedure begins, the department of management must first take the following steps.
Once these steps are completed, pest control procedures can replace the usual pest control procedures as follows: the most important thing the kitchen attendant has to do is to ensure that the pest is prevented.
Therefore, problem areas need to be cleaned and disinfected as regularly as possible to prevent them from coming back.
In addition, he must ensure that all suspicious areas are kept clean and disinfected to prevent pests from invading these areas.
However, a suggestion should be considered;
If the kitchen attendant wants to use chemicals, whether or not they are used
Chemical or chemical pest control methods, he should not carry out any deep cleaning of these areas within two days in order to properly disseminate the product.
Two days without deep cleaning also makes the product more efficient.