Learning Objectives

PERSONAL HYGIENE

1. Properly wash hands (when, where, how)
2. Wear hat or hair restraint, including facial hair
3. Wear clean work clothing
4. Wear appropriate jewelry
5. Maintain hand hygiene
6. Cover wounds
7. When feeling ill, report symptoms to person-in-charge
8. Come to work clean and groomed
9. Use gloves properly (when, where, how)
10. Follow restrictions on eating, drinking, smoking and tobacco use

CLEANING AND SANITIZING

1. Set up and use 3 compartment sink
2. Set up and use dishwashing machine
3. Use proper sink for task
4. Set up, test, and use sanitizer
5. Clean and sanitize food and nonfood contact surfaces
6. Remove garbage
7. Inform person in charge of signs of pests

RECEIVING AND STORING

1. Receive food
2. Store food
3. Store cleaning chemicals and cleaning supplies

PREPARING AND COOKING FOOD

1. Thaw food
2. Prepare food
3. Cook food

HOLDING AND SERVING FOOD

1. Cool food
2. Reheat food
3. Hold food
4. Serve food (cooked, Ready-To-Eat, ice)

PROTECT FOOD

1. Protect food from contamination
2. Protect food from cross contamination
3. Use time & temperature control for safety
4. Protect food from cross contact (direct and indirect)
5. Use thermometers correctly

Updated: 3/14/2024