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CHAPTER 3

SANITATION & SAFETY
• Cleaning- removing visible dirt/soil
• Sanitizing- killing disease causing
  bacteria
  2 WAYS OF SANITIZING EQUIPMENT
• by heat
• by chemicals
MANUAL DISWASHING

• Scrape and pre-rinse- Soak to loosen
  food particles
• Wash
• Rinse
• Sanitize- place utensils in a rack and
  immerse in hot water for 30 seconds.
• Drain and air dry- do not towel dry, this
  may recontaminate the utensils
The Role of the Uniform
• The Hat or Toque
    It contains the chef’s hair, preventing it
  from falling into the food and catching fire.
  It also absorbs the sweat from the brows
• The jackets and the Pants
   The jacket protects the chest area from
  burns, splashes and spills. Sleeves are
  long to cover the arms from possible burns
  and scalds. The same is also true with the
  pants.
• Apron and side Towels
   The apron is worn to protect the jacket and pants
  from excessive staining. Side towels are used to
  protect your hands when working with hot tools
  and equipment.

• Shoes
  A hard-leather shoes to protects the feet from
  falling knives and scalds. Kitchen clogs also
  prevents the feet from straining and slipping.

• Neckerchief
To avoid perspiration
Preventing Cuts

•   Keep knives sharp
•   Use a cutting board
•   Cut away from yourself
•   Don’t try to catch the falling knives
•   Carry a knife properly
•   Don’t put breakable items in the pot sink
Preventing Burns

• Wear your uniform
• Always assume a pot handle is hot
• Use dry pads or towels to handle hot pans
• Don’t fills pans so full that they likely spill
• Open lids away from you to let steam to
  escape
• Dry food before putting them in frying fat
• Warn people about hot pans
Preventing Fires

• Know where fire extinguishers are located
• Keep a supply of salt or baking soda
  handy to put out small fires
• Don’t leave hot fat unattended on the
  range
Preventing Falls

•   clean up spills immediately
•   keep aisles and stairs clear and unobstructed
•   Don’t carry objects too big to see over
•   Walk, don’t run!!
Preventing Strains and Injuries from
                Lifting
• Lift with the leg muscles, not the back
• Don’t run or twist the back while lifting, and
  make sure your footing is secure
• Don’t be a hero. Ask help when carrying heavy
  object
CULINARY - Chapter 3

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CULINARY - Chapter 3

  • 2. • Cleaning- removing visible dirt/soil • Sanitizing- killing disease causing bacteria 2 WAYS OF SANITIZING EQUIPMENT • by heat • by chemicals
  • 3. MANUAL DISWASHING • Scrape and pre-rinse- Soak to loosen food particles • Wash • Rinse • Sanitize- place utensils in a rack and immerse in hot water for 30 seconds. • Drain and air dry- do not towel dry, this may recontaminate the utensils
  • 4. The Role of the Uniform • The Hat or Toque It contains the chef’s hair, preventing it from falling into the food and catching fire. It also absorbs the sweat from the brows • The jackets and the Pants The jacket protects the chest area from burns, splashes and spills. Sleeves are long to cover the arms from possible burns and scalds. The same is also true with the pants.
  • 5. • Apron and side Towels The apron is worn to protect the jacket and pants from excessive staining. Side towels are used to protect your hands when working with hot tools and equipment. • Shoes A hard-leather shoes to protects the feet from falling knives and scalds. Kitchen clogs also prevents the feet from straining and slipping. • Neckerchief To avoid perspiration
  • 6. Preventing Cuts • Keep knives sharp • Use a cutting board • Cut away from yourself • Don’t try to catch the falling knives • Carry a knife properly • Don’t put breakable items in the pot sink
  • 7. Preventing Burns • Wear your uniform • Always assume a pot handle is hot • Use dry pads or towels to handle hot pans • Don’t fills pans so full that they likely spill • Open lids away from you to let steam to escape • Dry food before putting them in frying fat • Warn people about hot pans
  • 8. Preventing Fires • Know where fire extinguishers are located • Keep a supply of salt or baking soda handy to put out small fires • Don’t leave hot fat unattended on the range
  • 9. Preventing Falls • clean up spills immediately • keep aisles and stairs clear and unobstructed • Don’t carry objects too big to see over • Walk, don’t run!!
  • 10. Preventing Strains and Injuries from Lifting • Lift with the leg muscles, not the back • Don’t run or twist the back while lifting, and make sure your footing is secure • Don’t be a hero. Ask help when carrying heavy object