1.01 T Food Sanitation

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1.01 T Food Sanitation
1.01T Food Sanitation
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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.

1.01T Food Sanitation
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Kitchen Equipment

• Kitchen equipment should be
• Clean
• Properly working

4
Cleaning

• Dishes should be washed
• in hot soapy water, rinsed
• and air dried.
• Dish cloths and sponges
• should be changed
• regularly.

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.

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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.

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Pest Control

• Pests can be controled by
• Cleaning up leftover foods.
• Removing garbage
• regularly.
• Keeping doors
• closed and windows shut.