Sanitary Method of Hand washing Use water as warm as the hands can comfortably stand. Moisten hands and apply a disinfectant soap. Lather well beyond the

Sanitary Method of Hand washing

Use water as warm as the hands can comfortably stand.

Moisten hands and apply a disinfectant soap. Lather well beyond the wrists as far as needed to remove dirt and soil.

Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Sanitary Method of Hand washing

Rub hands together briskly for about 20 seconds

Pay careful attention to the areas between the fingers, knuckles, and around the nails. Use a brush for cleaning under the nails.

Sanitary Method of Handwashing

4. Rinse hands thoroughly under running water. Allow the water to flow from above, down the fingertips. This rinses contaminants off the hands rather than up the arms.


Sanitary Method of Handwashing

Dry hands and wrists thoroughly with a sanitary single-service towel or hot air dryer. Dispose of the paper towel in a provided container.

TCopyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Do not touch anything that could contaminate your hands before returning to work.

Wash your hands often enough to keep them clean at all times.

Pre-cleaning Dishware

1. Gather dirty dishes.

2. Put paper in trash can.

3. Scrape dishes into the trash can.


Pre-cleaning Dishware

4. Rinse the dishes.

5. Presoak dishes if needed.

6. Racking dishes is best. Do not stack dishes while wet.


Dishes That Are Sanitary Are Free From…

Visible soil, such as dried foods.

Stains, such as coffee, tea, and lipstick.

Greasy film.

Cracks and chips that harbor bacteria.

Bacteria.


Types of Contamination Hazards

Biological Hazards-organisms that are harmful and can cause food borne illnesses Allergies Bacteria Fish toxins Fungi

Molds Yeast

Parasites Viruses


Types of Contamination HazardsChemical Hazards-either incidental or

accidental can be harmful Herbicides, insecticides, or pesticides

Wash fruits and vegetables carefully


Types of Contamination Hazards

Physical Hazards Incidental substances that end up in

prepared foodParticles of foreign matter – shavings from

opening cans, staples from packagingHair, fingernails, dirtBone chips from animal meat; pin bones in fish


Hot-holding equipment must be able to keep foods at a temperature of 140°F or higher

.

Hot & Cold Holding Temperatures



Cold-holding equipment must be capable of keeping foods at a temperature of 41°F or colder


Before placing items in the refrigerator:Protect all foods from possible

contamination by covering them or using food shields.

Cold-Holding Guidelines


General Kitchen Guidelines

Hang aprons neatlyWash hands thoroughlyWear hair back tightly Read all recipe instructionsConsistently clean up


Use paper towels or wipes to clean counters

Use dish towels for drying dishesFold dish towelsPut wet sponges or towels in hamperClose caps on soaps and cleansers


Pick up food/trash off floorDo not be wastefulHelp out when you canAlways return dishes and utensils to the

proper area

Documents

Sanitary Method of Hand washing Use water as warm as the hands can comfortably stand. Moisten hands and apply a disinfectant soap. Lather well beyond the