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1.01 T Food Sanitation

1.01 T Food Sanitation. 1.01T Food Sanitation. Kitchen Equipment. Kitchen equipment should be: Clean Properly working. Cleaning. Dishes should be washed in hot soapy water, rinsed and air dried. Dish cloths and sponges should be changed regularly. Sanitizing.

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1.01 T Food Sanitation

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  1. 1.01 T Food Sanitation 1.01T Food Sanitation

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

  3. 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

  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. 1.01T Food Sanitation

  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. 1.01T Food Sanitation

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

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