"""
Cleaning and sanitation standards.
"""

title: str = "Cleaning and Sanitation"

content: str = """
A clean kitchen is a safe kitchen. Sanitation prevents cross-contamination
and meets health code requirements.

**Daily Cleaning**: Stations are wiped down throughout service. End-of-day
cleanup includes all surfaces, equipment, and floors. Dishware and utensils
are washed and sanitized; three-compartment sink or dishwasher according to
protocol. No food residue or grease buildup.

**Sanitizer**: Use sanitizer at correct concentration (test strips). Allow
contact time per product instructions. Sanitize cutting boards between
tasks, especially when switching from raw to cooked or between allergen
groups.

**Deep Cleaning**: Hoods, vents, and hard-to-reach areas require scheduled
deep cleaning. Walk-ins, freezers, and storage are cleaned on a rotation.
Document completion.
"""  # noqa: E501

version: str = "0.0.1"
