Sanitation Principles

Chemical Hazards

• sanitizers, soaps, oven cleaners, degreasers and floor cleansers
• Skin infections, burns, and respiratory harm caused by these chemical hazards.

Prevention of Hazards

• wearing your Personal Protective Equipment
• follow the WHMIS
• Read the labels so you can reduce your chances of mixing wrong chemicals

Other problems in the Foodservice Industry

Foods Involved

• Plants
• Vegetables
• meat
• Dairy Products

SYMPTOMS

• Kitchen is surrounded with glass chips, hair, bits of wood or other debris
• work area is damp, dark and dirty
• food isn’t stored properly

Duration

• might take weeks or months to get rid of Pests
• debris such as glass chips, metal shavings and hair can be easily cleaned up

Prevention

• Clean up after yourself
• wear a hair net or beard net
• Tell a supervisor if you spot a pest
• Keep storage area clean

Cross contamination in the kitchen

How it happens

• Contaminated equiptment
• raw and cooked products come in contact with each other
• raw food is stored on top of cooked food in the fridge

Prevention

• wash and sanitize all the equipment you use
• never use equipment used on raw food on cooked food
• keep cooked food at a higher level than uncooked food in the fridge

Sanitation Principles