Transcript Food Sanitation

1.01 T Food Sanitation
1.01T
Food Sanitation
Hand Sanitation
1.
Wet hands with WARM water.
2.
Soap and scrub for 10-15 seconds.
3.
Rinse under clean, running water.
4.
Dry completely using a clean cloth or paper towel.
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Kitchen Equipment
Kitchen equipment
should be:
• Clean
• Properly working
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Cleaning
• Dishes should be washed
in hot soapy water, rinsed
and air dried.
• Dish cloths and sponges
should be changed
regularly.
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Sanitizing
• Equipment can be sanitized
with one teaspoon of
bleach in a gallon of water.
Surfaces should be
sanitized regularly.
• Sanitation is to clean
equipment in a way that
kills germs and parasites.
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Pests
• Pests lead to the spread
of germs and bacteria to
food surfaces,
equipment and food.
• Pest infestation lead to
the loss of food in labs.
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Pest Control
Pests can be controled by:
• Cleaning up leftover foods.
• Removing garbage
regularly.
• Keeping doors
closed and windows shut.
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