1. 1.01 T Food Sanitation
1.01T Food Sanitation

2. Hand Sanitation Wet hands with WARM water.
Soap and scrub for seconds.
Rinse under clean, running water.
Dry completely using a clean cloth or paper towel.
1.01T Food Sanitation

3. Kitchen Equipment Kitchen equipment should be: Clean Properly working
1.01T Food Sanitation

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

5. Sanitizing 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.
1.01T Food Sanitation

6. 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.
1.01T Food Sanitation

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