Sanitation to Prevent the Spread of Food Borne Illness
A. CLEAN HANDS AND NAILS:
- Learn to properly wash hands and nails.
- Do not touch face, hair, nose or skin irritations with hands.
- After handling items such as newspapers, Kleenex, cans, sacks and packages, be sure to wash hands.
- Use a tasting spoon only once, then wash it.
- Keep hair well back from face. Secure it so it does not have to be touched.
- Be careful at the stove (especially gas stoves) with long hair or loose clothing. Leave coats in locker or on backs of chairs.
- Wear clean aprons. Soiled clothes give an unwholesome appearance and may be carriers of bacteria. If necessary check fabric labels for "Flame Proof".
D. WORK AREAS:
- Wash thoroughly with soap and water. Occasionally wash with cleanser, ammonia OR bleach.
- Cracks or crevices around counter tops, stoves, bread boards and sinks may harbor unseen germs and/or bacteria.. NOT FOR SITTING OR STANDING ON.
- Wash or discard sponges, greasy brushes, and scouring pads that may contain food particles and harbor bacteria.
- Chlorine: good for disinfecting and cleaning cracks and crevices.
- Ammonia is not approved for use around food.
- Lime Away: hard water spots.
- Tilex: mold and mildew.
- Cleansers: stains, black scuff marks and general cleaning.
- Pine Sol or Spic and Span: good general cleaning.
- Oven cleaner: baked on "scunge" on top of stove and inside oven.