1. Sanitary Method of Hand washing Use water as warm as the hands can comfortably stand. Moisten hands and apply a disinfectant soap. Lather well beyond the wrists as far as needed to remove dirt and soil. T Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

2. Sanitary Method of Hand washing Rub hands together briskly for about 20 seconds Pay careful attention to the areas between the fingers, knuckles, and around the nails. Use a brush for cleaning under the nails.

3. Sanitary Method of Handwashing 4. Rinse hands thoroughly under running water. Allow the water to flow from above, down the fingertips. This rinses contaminants off the hands rather than up the arms. T Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

4. Sanitary Method of Handwashing Dry hands and wrists thoroughly with a sanitary single-service towel or hot air dryer. Dispose of the paper towel in a provided container. T Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

5. Do not touch anything that could contaminate your hands before returning to work. Wash your hands often enough to keep them clean at all times.

6. Pre-cleaning Dishware 1. Gather dirty dishes. 2. Put paper in trash can. 3. Scrape dishes into the trash can. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

7. Pre-cleaning Dishware 4. Rinse the dishes. 5. Presoak dishes if needed. 6. Racking dishes is best. Do not stack dishes while wet. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

8. Dishes That Are Sanitary Are Free From… Visible soil, such as dried foods. Stains, such as coffee, tea, and lipstick. Greasy film. Cracks and chips that harbor bacteria. Bacteria. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

9. Types of Contamination Hazards Biological Hazards-organisms that are harmful and can cause food borne illnesses Allergies Bacteria Fish toxins Fungi Molds Yeast Parasites Viruses Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

10. Types of Contamination Hazards Chemical Hazards-either incidental or accidental can be harmful Herbicides, insecticides, or pesticides Wash fruits and vegetables carefully Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

11. Types of Contamination Hazards Physical Hazards Incidental substances that end up in prepared food Particles of foreign matter – shavings from opening cans, staples from packaging Hair, fingernails, dirt Bone chips from animal meat; pin bones in fish Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

12. Hot-holding equipment must be able to keep foods at a temperature of 140°F or higher. Hot & Cold Holding Temperatures T Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

13. Hot & Cold Holding Temperatures Cold-holding equipment must be capable of keeping foods at a temperature of 41°F or colder

14. Hot & Cold Holding Temperatures Before placing items in the refrigerator: Protect all foods from possible contamination by covering them or using food shields. Cold-Holding Guidelines T Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

15. General Kitchen Guidelines Hang aprons neatly Wash hands thoroughly Wear hair back tightly Read all recipe instructions Consistently clean up

16. General Kitchen Guidelines Use paper towels or wipes to clean counters Use dish towels for drying dishes Fold dish towels Put wet sponges or towels in hamper Close caps on soaps and cleansers

17. General Kitchen Guidelines Pick up food/trash off floor Do not be wasteful Help out when you can Always return dishes and utensils to the proper area