2Sanitation All students must have a current Food Worker’s Card Always wear an apron/chef coat, tie long hair back or wear a hairnetHand washing should be ongoing during food preparation. If you use the bathroom, wash hands again in front sink.Do not touch your cell phone/electronic devices when cooking!
3Sanitation Wear gloves… When touching any protein (including cheese)When touching any food that will not be cooked before it is served.When you are wearing a Band-Aid or have a cut/sore on your hand.Use sanitizing spray to disinfect all preparation surfaces.Use thermometers as needed for temperature control.Keep cold foods refrigerated and hot foods hot until ready to serve
4Lab Set Up and CleaningAlways set up stations properly before any food preparation (bags away, cleaning station set up)When working with vegetables, set up a “garbage bowl” to contain peels and scrapsGo pick up any equipment needed from storage areas or back room
5Lab Set Up and CleaningAlways return equipment used to their proper places (in your kitchen and lab storage areas)Do not leave classroom until the room meets cleanliness standards (clean counters, clean sink, dishes washed and dried empty garbage and line with new bag)
6Kitchen Safety Use all equipment safely Wipe up all spills Be familiar with fire extinguisher locationWrap broken glass in a bag before throwing in large garbage
7Food Preparation Use mise en place to set up ingredients and equipment Measure baking recipes CAREFULLYUse tasting spoons for checking flavorsAdjust cooking recipes as neededDo not over season – add seasoning graduallyDo not taste dough with raw eggsOnly set table if instructed by teacher
8Food Storage Clean, wrap, return any extra useable food products. Wipe down outsides of containers if neededDo not throw away any extra food without checking with the teacher first. Even small amounts might be used in other labs.