1.01 T Food Sanitation. 2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for 10-15 seconds. 3. Rinse under clean, running water. 4. Dry.

Slides:

Advertisements

Similar presentations

Kitchen Cleanliness and Safety Guidelines!. Wash counter tops, tables and other work surfaces before you begin cooking. You never know what was left there.

Advertisements

By the end of this lesson you will learn… The importance of keeping your restaurant clean Cleaning procedures and types of products for cleaning; 1.Cutlery,

Wash your hands!. Wash before: preparing food eating inserting or removing contacts AND after treating wounds or cuts.

Clean Hands Save Lives Keeping our hands clean is one of the most important things we can do to keep from getting sick and from spreading germs to others.

University of New Orleans Student Health Services Human Performance Center Room 109 A (504) Division of Student Affairs The Easy Way to Stop.

 Step one is to get a paper towel and set it by the sink.

GERMS Foundation Phase. What we need to learn Foundation Phase To understand what germs are and how they spread To understand the importance of good hygiene.

Hand washing and Other Ways to Beat Germs

Sanitation Procedures Entry-Level Training Module I Lesson One.

Preventing the spread of germs, colds and flu around the workplace.

Sanitation Quiz. 1.Define the Temperature Danger Zone? What is the range and what does it tell us?

BURNS Ways to Prevent BURNS Be aware of hot equipment/liquids ALWAYS wear oven mits Do not crowd the oven/stove! Be careful!

Food Safety and Sanitation

Handwashing Paula Barlow, RN Kingsland Elementary.

SAFETY AND SANITATION. SANITATION IN THE KITCHEN Every second of every day someone in the US becomes stricken with a foodborne illness- food poison caused.

Kitchen Sanitation & Food Borne Illness H267 Foods Chapter 6.

MS Department of Education Office of Healthy Schools Food Safety Assurance Training for School District Staff.

Hand and Dish Washing.

Hand Dishwashing Strategies. Using efficient dishwashing strategies will yield cleaner dishes in a shorter amount of time.

Cleaning Kitchen Equipment and Facilities Soap or Detergent Kitchen equipment as well as kitchen counters and surfaces can by washed with soap and water.

Keep Germs Out of Your House `Lecturer: Mr Shahid Ajmal College of Education.

Kitchen Sanitation.

CLEAN SEPARATE COOK CHILL FOUR STEPS TO FOOD SAFETY.

CRC Basic Food Handling CANADIAN ROCKIES CAFÉ. CRC Overview  Hand Washing  Knife Safety  Cleaning and Sanitizing Canadian Rockies - Joe Student.

Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011.

LAB GUIDELINES C ooking C orrectly for C redit Or Ways to make your life happier in foods class.

Dish Washing Its dirty little job but every ones going to have to do it.

Healthy Habits Hand Washing. Types of Disease Received From Not Washing Hands Noroviruses Airbourne Illnesses Nosocimial Infections Hepatitus A.

Through the skin (bites, cuts, needles) Through direct contact with mucous membranes Eating contaminated food and drinking contaminated water Inhaling.

Hand Washing By: Denotra Batts Student Health force.

Personal Health: Hand Hygiene By: Lisa Conenna, Emily Richardson and Erin Castleberry.

Students will identify ways to prevent cross contamination. Students will explain the difference between cleaning and sanitizing. Students will identify.

10 Steps to a Safe Kitchen Iowa State Extension. Step One: Your Refrigerator Keep your refrigerator at 40° F (4° C) or less. A temperature of 40°F or.

1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working.

1.01 T Food Sanitation – How to sanitize for Food Safety

Foods & Nutrition Sanitation & Clean Up Procedures AKA = Dishwashing 101.

WHAT TO DO To Not Get YOU or Other People Sick.

Hand Hygiene and Infection Control

Hand Washing 101.

Directions Write down at least 7 kitchen safety tips/tricks on the notes page in your kitchen workbook.

Dishwashing Supplies needed Hot water A sink or pan for washing dishes A place to drain dishes Hand dishwashing detergent Non-scratch pad for stuck on.

SANITATION & HYGIENE with ®.  The handwashing sink is to be used for handwashing ONLY.  Never use this sink for other purposes. Handwashing Sink.

previous next Ten Steps to a Safe Kitchen presents… Food Safety Project.

Hand Washing 101 How and When to Wash Your Hands.

Beds, Cots, Mats, Diaper stations and Cribs Cleaning, Sanitizing, and Disinfecting Georgia CTAE Resource Network Instructional Resources Office July 2009.

Keeping Food Safe to Eat Safety and Sanitation Unit.

1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Working properly Tight handles.

97% of females and 92% of males say they wash, but only 75% of females and 58% of males actually do.

By: Rachel Duke Jessica Howington Allison Marks Molly Reeve.

Handwashing & Dishwashing

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Handwashing and Hand Care

Hand and Dish Washing.

Clean: Do You Want to Eliminate a Million… Bacteria?

Kitchen sanitation videos

Foods Lab Procedures and Expectations

By: Rachel Duke Jessica Howington Allison Marks Molly Reeve

1.01 T Food Sanitation 1.01T Food Sanitation.

I Can Use The Bathroom.

Fight germs. Wash your hands!

1.01 T Food Sanitation 1.01T Food Sanitation.

1.01 T Food Sanitation 1.01T Food Sanitation.

1.01 T Food Sanitation 1.01T Food Sanitation.

Cleaning and Sanitizing LESSON 4

Hand Washing by Nurse Laura Adapted from:

Or, how to be a good camper…

Presentation transcript:

1.01 T Food Sanitation

2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel. 1.01TFood Sanitation

Kitchen Equipment 31.01TFood Sanitation Kitchen equipment should be: Clean Properly working

Cleaning 1.01TFood Sanitation4 Dishes should be washed in hot soapy water, rinsed and air dried. Dish cloths and sponges should be changed regularly.

Sanitizing 1.01TFood Sanitation 5 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.

1.01TFood Sanitation6 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.

Pest Control 1.01TFood Sanitation7 Pests can be controled by : Cleaning up leftover foods. Removing garbage regularly. Keeping doors closed and windows shut.