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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.

Published byCharlene Thomasine Evans Modified over 8 years ago

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Presentation on theme: "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."— Presentation transcript:

1 1.01 T Food Sanitation

2 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 completely using a clean cloth or paper towel. 1.01TFood Sanitation

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

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

5 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.

6 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.

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

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