SANITATION
AND SAFETY
PROCEDURE FOR
WASHING HANDS
1. Wet your hands with hot running water. Use water as
hot as you can comfortably stand, but at least 100°F
(38°C).
2. Apply enough soap to make a good lather.
3. Rub hands together thoroughly for 20 seconds or
longer, washing not only the hands but also the wrists
and the lower part of the forearms.
4. Using a nail brush, clean beneath the fingernails and
between the fingers.
5. Rinse hands well under hot running water. If possible,
use a clean paper towel to turn off the water to avoid
contaminating the hands by contact with soiled faucets.
6. Dry hands with clean single-use paper towels or a
warmair hand dryer.
GUIDELINES FOR USING
Disposable Gloves
1. Wash hands before putting on gloves or when changing to another pair.
Gloves are not a substitute for proper handwashing.
2. Remove and discard gloves, wash hands, and change to a clean pair of
gloves after handling one food item and before starting work on
another. In particular, never to fail to change gloves after handling raw
meat, poultry, or seafood. Gloves are for single use only. Remember
that the purpose of using gloves is to avoid cross-contamination.
3. Change to a clean pair of gloves whenever gloves become torn, soiled,
or contaminated by contact with an unsanitary surface
CLEANING AND
SANITIZING EQUIPMENT
CLEANING AND SANITIZING
EQUIPMENT
•Cleaning means removing visible soil. Sanitizing means killing
disease-causing bacteria. Two ways of killing bacteria are by
heat and by chemicals.
PROCEDURE for MANUAL
DISHWASHING
PROCEDURE for MANUAL
DISHWASHING
1. Scrape and rinse. The purpose of this step is to keep the wash water
cleaner longer.
2. Wash. Use warm water at 110°–120°F (43°–49°C) and a good
detergent. Scrub well with a brush to remove all traces of soil and
grease
3. Rinse. Use clean, warm water to rinse off detergent. Change the water
frequently, or use running water with an overflow, as in Figure 2.2.
PROCEDURE for MANUAL
DISHWASHING
4. Sanitize. Place utensils in a rack and immerse in hot water at 171°F
(77°C) for 30 seconds. (A gas or electric heating element is needed to hold
water at this temperature.)
5. Drain and air dry. Do not towel dry. This may recontaminate utensils.
Do not touch food contact surfaces of sanitized dishes, glasses, and
silverware.
SAFETY
THE SAFE WORKPLACE
The management of a food-service operation must see to it that the
structure and equipment have these ten safety features:
1. Structure, equipment, and electrical wiring in good repair.
2. Adequate lighting on work surfaces and in corridors.
3. Nonslip floors.
4. Clearly marked exits.
5. Equipment supplied with necessary safety devices.
6. Heat-activated fire extinguishers over cooking equipment, especially
deep fryers.
THE SAFE WORKPLACE
7. Conveniently located emergency equipment, such as fire extinguishers,
fire blankets, and first-aid kits.
8. Clearly posted emergency telephone numbers.
9. Clearly posted emergency procedures, including the Heimlich
maneuver for victims of choking. One or more employees should have
received formal training in this procedure. In addition, it is a good idea to
train one or more employees in cardiopulmonary resuscitation (CPR).
10. Smooth traffic patterns to avoid collisions between workers.
