1.01 T Food Sanitation

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1.01 T Food Sanitation
1.01T Food Sanitation
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Kitchen Equipment

• Kitchen equipment should be
• Clean
• Properly working

3
Cleaning

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

4
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.

5
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

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