1.01 T Food Sanitation 1.01T Food Sanitation.

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Presentation transcript:

1.01 T Food Sanitation 1.01T Food Sanitation

Hand Sanitation Wet hands with WARM water. Soap and scrub for 10-15 seconds. Rinse under clean, running water. Dry completely using a clean cloth or paper towel. 1.01T Food Sanitation

Kitchen Equipment Kitchen equipment should be: Clean Properly working 1.01T Food Sanitation

Cleaning Dishes should be washed in hot soapy water, rinsed and air dried. Dish cloths and sponges should be changed regularly. 1.01T Food Sanitation

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. 1.01T Food Sanitation

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. 1.01T Food Sanitation

Pest Control Pests can be controled by: Cleaning up leftover foods. Removing garbage regularly. Keeping doors closed and windows shut. 1.01T Food Sanitation