Food Safety and Sanitation
1. Wear a full-length apron or lab coat when working in the lab. Put dirty aprons and coats along with dirty towels in the dirty laundry baskets.
2. Wash hands for at least 20 seconds with soap and warm water before beginning the lab. Hands must be rewashed if you cough, sneeze, run them through your hair, use the restroom, etc.
3. All long hair must be tied back when working with food.
4. Wash and sanitize all counter and stove surfaces before beginning to cook.
5. Scrub hands and counters after handling raw meats or vegetables.
6. Plan ahead so that you make only one trip to the supply table. Only one-person form each unit goes to the supply table.
7. No one leaves until the unit is clean: counters wiped, dishes washed, dried and put away, floor in your unit is swept, dirty towels and pot holders put in the laundry basket, food properly stored, flour and sugar canisters refilled to at least half full.
8. The sinks are to be cleaned and dried.
9. Improper sampling or eating food not meant to be eaten will result in a “0” and cannot be made up. A “0” will also be given for snapping another person with a towel.
10. When eating in class, do so sitting down and using proper dishes and utensils.
11. Any open sores on hands or arms must be covered with a bandage before cooking. Wear a plastic glove if necessary.
12. Acrylic nails are discouraged because they can come off in the food.
13. Do not use towels or dishcloths to wipe up spills on the floor, ask Mr. Hurford for a rag to clean the floor with. Use a separate for hand drying from dish drying. When available use paper towels for hand drying.
The school or instructor is not responsible for jewelry or other positions while in the lab.