1. 1.01 T Food Sanitation

2. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working

3. Cleaning 1.01TFood Sanitation3 Dishes should be washed in hot soapy water, rinsed and air dried. Dish cloths and sponges should be changed regularly.

4. Sanitizing 1.01TFood Sanitation 4 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.

5. 1.01TFood Sanitation5 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.

6. Pest Control 1.01TFood Sanitation6 Pests can be control by : Cleaning up leftover foods. Removing garbage regularly. Keeping keeping doors closed and windows shut.