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

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Presentation transcript:

1.01 T Food Sanitation

Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Working properly Tight handles

Cleaning 1.01TFood Sanitation3 Fill sink with hot, soapy water. Wash dishes, set in other sink, rinse, and air dry. (We dry with towel and put away) Dish cloths and sponges should be changed regularly. (We change with every class)

Sanitizing 1.01TFood Sanitation 4 Equipment, work surfaces, fronts of cabinets to be sanitized with spray after each lab. Spray is one teaspoon of bleach per gallon of water. Sanitation is to clean equipment to kill germs and parasites.

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.

Pest Control 1.01TFood Sanitation6 Pests are controlled by : Cleaning up leftover foods Removing garbage at end of each lab Keeping doors closed and windows shut.