Handing Knives Safely in the Kitchen

When it comes to handling knives in the kitchen, it's important to be thinking

about safety around all corners-figuratively and literally. A good rule for any
kitchen, commercial or small business, is to get in the habit of saying "Knife,
corner!" in a firm but normal level voice. (Yelling it loudly may scare staff or
even guest.)

HOW TO HANDLE A KNIFE SAFELY

First off when carrying your knife around the kitchen it's important to always
grasp the handle with the point down and facing the backwards. Hold it close
to your side and angle the knife slightly outwards. This way, if someone
surprises you in the kitchen the knife will not be in any position to cause you
or them harm.

HOW TO CUT WITH A KNIFE SAFELY

When using your knife to cut, grasp the handle firmly with your thumb and
fore finger holding the metal of the knife. The most common mistake made
when cutting with a knife is to hold onto the whole knife handle while cutting
your produce and meats. This does not allow for balanced cutting angle. It can
also lead to the knife slipping out of your fingers more easily. Make sure when
you are cutting, the knife's edge is always pointing away from you. If you find it
pointing towards you, reposition the object you are cutting to remedy this.

HOW TO CLEAN A KNIFE SAFELY

Cleaning your knife is important for sanitation purposes and to maintain a

sharp looking knife. I always have a bleach bucket set up by my workstation
specifically for my knife, to make it easy to keep clean while I work. Constantly
wiping your knife down with a bleach rag works as well.
Your bleach water should be a 1:100 part solution. If your can smell the
bleach, it's at a toxic level. A rule of one capful of bleach per one gallon of water
is an easy way to prevent poising yourself or your customer. If you use a
sanitation solution, you should also have test strips available to make sure the
solution is used properly and effectively.

HOW TO PROTECT YOUR KNIVES

At the end of the day, I always rub a slice of lemon along both sides of my knife
to remove any stains that may have been left by oxidizing. This happens mostly
with stainless steel knives and carbon-based knives. Never run your knife
through the dishwasher. It dulls the knife and also may create cracks in the
knife handle or knife base where bacteria can get trapped and grow. If you feel
your knife is extra dirty, wrap it in a wet bleach towel and leave it for three
minutes. Wipe it off completely. Hand wash it with hot soapy water then rinse it
off with hot water.

Using knife protectors is a good way to maintain a sharp edge on your knives.
These can be found in the kitchen supply section in most stores. I always clean
my knife before and after using one to protect sanitation.
28 BASIC KITCHEN SAFETY TIPS
1. Make sure all wires, cords and plugs on your appliances are not frayed
and that the plugs have 3-prong grounded connections. This would
include coffee makers, toasters, blenders, microwaves, mixers, etc.

2. Dont use extension cords. You can obtain a junction box that has built-in
GFI (ground fault interrupters). This will allow you extra plug in space
and the GFI will kick in if there is a power shortage. Helps avoid
water/electrical shock accidents.
3. Get rid of any appliance that is broken or damaged. New ones are very
inexpensive these days. If a new one would bust your budget, try garage
and tag sales (just make sure youre not buying somebody elses broken
appliance).
4. Put a childproof lock not only on the cabinets with your medicines and
cleaning supplies, but also your oven.
5. Dont leave the kitchen with pots & pans cooking on the stove. Make sure
to turn off burners as soon as you take the pot off.
6. Avoid wearing inappropriate clothing while cooking. That means loose
sleeves and sweaters.
7. Keep dish towels, pot holders and oven mitts away from the stove.
8. Keep matches and lighters in high places where curious little hands cant
reach them.
9. If using candles in the kitchen, dont leave the room (or home) while
theyre burning. Make sure they are in a safe place and are in flame proof
containers.
10. Check furniture, curtains, dish towels, etc. to be sure they are not
blocking heaters or vents.
11. Keep a fire extinguisher in or near the kitchen, but not near the stove or
the heater.
12. In case of a grease fire, salt and/or baking soda will help if you do not
have a fire extinguisher.

13. Keep emergency numbers handy 911 is easy to remember, but phone
numbers to Poison Control might take longer.
14. Scalding is one of the most common injuries in the kitchen. Make sure
to turn pot handles away from the front of the stove and away from little
curious hands.
15. Scalding can occur from hot steam as well. Be careful when lifting lids
from hot food (including opening that hot bag of microwave popcorn)!
16. Handling Knives: (a) Always cut away from your body when using a
knife. It can slip and cut you, (b) Always use a cutting board, (c) Protect
your counter tops, (d) Keep blades sharp, (e) Keep knives clean (including
handle) slippery handles can cause injuries, (f) Dont put knives in a
sink of soapy water they may not be seen and accidents can occur, (g)
Wash and dry carefully keeping sharp edge away from your hands, (h)
Always lay them flat, never on the back or edge, (i) Dont attempt to catch
a knife as it falls better it hits the floor than cut your hand, (j) Wash
knives with warm soapy water after each use.
17. Be sure appliances are unplugged before touching sharp edges
(blenders, can openers, mixers, etc.).
18. Never stick a fork in a toaster to retrieve trapped toast you may get
shocking results.
19. Always be sure the blender is unplugged before touching the blades.
20. Be careful about sharp edges: scissors, broken glass, potato peeler, etc.
21. Never ever, ever leave cooking foods unattended not even for a minute.
22. Casualness causes casualties dont answer or talk on the phone while
cooking you can be distracted and injuries can result.
23. Clean up spills immediately wet floors are slippery when wet.
24. Keep the kitchen floor clear or toys and other items.

25. Be certain that walking areas are always clear of toys and other items.
26. Keep young children out of the kitchen while cooking.
27. Always use a step-stool to reach high places.
28. Store cleaning supplies and all chemicals in a safe place. Use safety
latches.

Personal Safety Project Falls Prevention

Body Belts, Harnesses, and Lanyards
CLOSE ALL
What should you know about fall protection?
If you are at risk for falling three meters or more at your workplace, you should
wear the appropriate fall protection equipment.
If fall protection is required, establish a complete fall protection program if one
is not in place. The program should include training workers, selecting, fitting,
and inspecting the equipment.

What should you know about fall protective equipment?

Inspect your equipment before each use.

Replace defective equipment. If there is any doubt about the safety of the
equipment, do not use it and refer questionable defects to your
supervisor.

Replace any equipment, including ropes, involved in a fall. Refer any

questionable defects to your supervisor or check with the manufacturer.

Every piece of fall arrest equipment should be inspected and certified at

least yearly or more often by a trained and competent person. Keep
written records of inspections and approvals.

It is advisable to use energy absorbers if the arresting forces of the

lanyard alone can cause injury.

Follow the manufacturers instructions about:

o the purpose of the device,
o hazard warnings,
o instructions and limitations on use,
o the stretch distance of the harness,
o instructions for fitting and adjusting,
o recommendations for care (cleaning, maintenance, and storage)
and inspection,
o the purpose and function of the fall arrest indicator,
o a warning if a fall occurs or inspection reveals an unsafe condition
that the device be taken out of service until it has been determined
safe for use or destroyed, and
o instructions for proper application, use, and connecting to full
body harness of any evacuation device.

Use the right equipment for the job. Refer to the series of Canadian
Standards Association (CSA) Standards Z259, including:
o Z259.1-05 (R2010) "Body belts and saddles for work positioning
and travel restraint",
o Z259.2.3-12 "Descent devices",
o Z259.10-12 "Full Body Harnesses",
o Z259.11-05 (R2010) "Energy absorbers and lanyards",
o Z259.12-01 (R2011) "Connecting components for personal fall
arrest systems (PFAS)",
o and any other standards or legislation that may apply.

Note: CSA uses the term "body belts" instead of "safety belt" to avoid creating
expectations that these belts could be used to arrest falls.

How do you inspect the webbing (body of belt, harness or lanyard)?

Inspect the entire surface of webbing for damage. Beginning at one end,
bend the webbing in an inverted "U." Holding the body side of the belt
toward you, grasp the belt with your hands six to eight inches apart.

Watch for frayed edges, broken fibers, pulled stitches, cuts or chemical
damage. Broken webbing strands generally appear as tufts on the
webbing surface.

Replace according to manufacturers' guidelines.

How do you inspect the buckle?

Inspect for loose, distorted or broken grommets. Do not cut or punch

additional holes in waist strap or strength members.

Check belt without grommets for torn or elongated holes that could
cause the buckle tongue to slip.

Inspect the buckle for distortion and sharp edges. The outer and center
bars must be straight. Carefully check corners and attachment points of
the center bar. They should overlap the buckle frame and move freely
back and forth in their sockets. The roller should turn freely on the
frame.

Check that rivets are tight and cannot be moved. The body side of the
rivet base and outside rivet burr should be flat against the material.
Make sure the rivets are not bent.

Inspect for pitted or cracked rivets that show signs of chemical corrosion.

How do you inspect the rope?

Rotate the rope lanyard and inspect from end to end for fuzzy, worn,
broken or cut fibers. Weakened areas have noticeable changes in the
original rope diameter.

Replace when the rope diameter is not uniform throughout, following a

short break-in period.

The older a rope is and the more use it gets, the more important testing
and inspection become.

What should you know about hardware (forged steel snaps, "D" rings)?

Inspect hardware for cracks, dents, bends, rust, signs of deformation, or

other defects. Replace the belt if the "D" ring is not at a 90 degree angle
and does not move vertically independent of the body pad or "D" saddle.

Make sure that any hardware is not cutting into or damaging the belt or
harness.

Inspect tool loops and belt sewing for broken or stretched loops.

Check bag rings and knife snaps to see that they are secure and working
properly. Check tool loop rivets. Check for thread separation or rotting,
both inside and outside the body pad belt.

Inspect snaps for hook and eye distortions, cracks, corrosion, or pitted
surfaces. The keeper (latch) should be seated into the snap nose without
binding and should not be distorted or obstructed. The keeper spring
should exert sufficient force to close the keeper firmly.

What should you look for during the safety strap inspection?

Inspect for cut fibers or damaged stitches inch by inch by flexing the
strap in an inverted "U." Note cuts, frayed areas or corrosion damage.

Check friction buckle for slippage and sharp buckle edges.

Replace when tongue buckle holes are excessively worn or elongated.

How do I clean my equipment?

Basic care prolongs the life of the unit and contributes to its performance.

Wipe off all surface dirt with a sponge dampened in plain water. Rinse
the sponge and squeeze it dry. Dip the sponge in a mild solution of water
and commercial soap or detergent. Work up a thick lather with a
vigorous back and forth motion.

Rinse the webbing in clean water.

Wipe the belt dry with a clean cloth. Hang freely to dry.

Dry the belt and other equipment away from direct heat, and out of long
periods of sunlight.

Store in a clean, dry area, free of fumes, sunlight, corrosive materials,

sharp edges, or vibration and in such a way that it does not warp or
distort the belt.

Sprains, Strains and Falls Safety Tips

Sprains
A sprain is an injury which occurs to ligaments caused by a sudden
overstretching. The ligament is usually only stretched, but if it is completely
torn, a longer period of immobilization and surgical repair may be necessary.
Strains

A strain is an injury to a muscle in which the muscle fibers tear as a result of

overstretching. Strains are also colloquially known as pulled muscles. The
equivalent injury to a ligament is a sprain.

Sprains and strains can happen to anyone working on a farm. These injuries
can happen suddenly with activities such as heavy lifting or slipping on
unsteady ground, or they can happen gradually over time with repetitive
motions such as sitting on farm machinery with poor ergonomics and posture.

Sprains and strains can be very painful and can take a very long time to heal.
Some injuries can be chronic and crippling. Please take precautions to ensure
your tendons, muscles and ligaments stay safe and sound for years to come.

Lifting

Here's How:

Plan ahead before lifting. Knowing what you're doing and where you're
going will prevent you from making awkward movements while holding
something heavy. Clear a path, and if lifting something with another
person, make sure both of you agree on the plan.

Lift close to your body. You will be a stronger and more stable lifter if the
object is held close to your body rather than at the end of your reach.
Make sure you have a firm hold on the object you are lifting, and keep it
balanced close to your body.

Feet shoulder width apart. A solid base of support is important while

lifting. Holding your feet too close together will be unstable, too far apart
will hinder movement. Keep the feet about shoulder width apart and take
short steps.

Bend your knees and keep your back straight. Practice the lifting motion
before you lift the object, and think about your motion before you lift.
Focus on keeping your spine straight--raise and lower to the ground by
bending your knees.

Tighten your stomach muscles. Tightening your abdominal muscles will

hold your back in a good lifting position and will help prevent excessive
force on the spine.

Lift with your legs. Your legs are many times stronger than your back
muscles--let your strength work in your favour. Again, lower to the
ground by bending your knees, not your back. Keeping your eyes focused
upwards helps to keep your back straight.

If you're straining, get help. If an object is too heavy, or awkward in

shape, make sure you have someone around who can help you lift.

Wear a belt or back support. If you are lifting in your job or often at home
a back belt can help you maintain a better lifting posture.

Tips:

Never bend your back to pick something up. It's just not worth the
damage that improper lifting technique can cause.

Hold the object close to your body. You are a much more stable lifter if
you're not reaching for an object.

Don't twist or bend. Face in the direction you are walking. If you need to
turn, stop, turn in small steps, and then continue walking.

Keep your eyes up. Looking slightly upwards will help you maintain a
better position of the spine.

Falls

From April 1990 to March 2000 there were 2,195 reported cases of falls
requiring hospitalization in Canada. 19 percent of falls were from ladders or
scaffolding, while 18 percent were cases of slipping, tripping or stumbling and
17 percent were a fall from or out of a building or other structure.

Fall protection system:

A system designed to protect workers from the risk of falling between levels
when working at heights. Examples of fall protection systems include safety
harnesses and lifelines; the use of guardrails or barriers; and, travel restraints
that limit a worker's movement to a safe area.

Guardrail system:
Means an assembly of components joined together to provide a barrier to
prevent a worker from falling from the edge of a surface.

Three-point contact method:

Refers to maintaining contact with either two hands and one foot or two feet
and one hand at all times.

General responsibilities
1. The employer shall provide information, instruction and supervision to
protect the safety of workers who may be injured by falling:

from a height within a structure;

from a ladder;

through openings in a work surface;

while working on a level surface;

or while working on and around machinery.

2 The employer and supervisor should ensure that a worker who uses a fall
protection system to prevent a fall is adequately instructed in its use by a
competent person.
3 The employer and supervisor should ensure that a fall protection system
is used whenever a fall from a height involves a risk of injury and that
the components of the fall protection system are adequate to protect the
worker.
4 The employer, supervisor and workers should keep work surfaces clear of
slip and trip hazards to the greatest extent possible.
5 Workers should:

follow the instruction and training provided by the employer

learn to recognize potential slip and trip hazards

report anything they feel could be a threat to sound footing to their

supervisor

What Are Strains and Sprains?

Muscles contract and relax (almost like rubber bands) to help your body move.
So a strain is exactly what it sounds like: a muscle or tendon (tissue that

attaches muscle to bone) that has been stretched too far. It's common for
people to strain the muscles in their backs, necks, or legs.
What do you do to prevent strains and other sports injuries?
Do dynamic stretching before exercise Wear proper fitting shoes Never push
myself too hard Wear the right protective equipment All or most of these
Bones meet at joints, such as elbows, knees, or shoulders. That's where your
body bends and rotates. Strong, elastic bands of tissue called ligaments hold
bones together in the joints. A sprain happens when those ligaments have been
overstretched (mild sprain) or torn (severe sprain). Ankles, wrists, and knees
sprain easily.
How Is a Strain Different From a Sprain?
A strain, which is an injury of the muscle or tendon, may start to hurt
immediately or several hours later. The area will be tender and swollen and
might also appear bruised. Someone with a strain may notice weakness or
muscle spasms in the area.
A sprain, which is an injury of a ligament, will probably start to hurt right
away. Usually the injury will swell and look bruised, it may be hard to walk or
move the injured part, and you might even think you have broken a bone.
How Does a Strain or Sprain Happen?
Strains often happen when you put a lot of pressure on a muscle or you push it
too far, such as when lifting a heavy object. Strains may be more likely to
happen if you haven't warmed up first to get blood circulating to the muscles.
They're also common for someone returning to a sport after the off-season.
That first time playing softball after a long winter off might lead to a strained
calf or thigh muscle.
Sprains are caused by injuries, such as twisting your ankle. This kind of injury
is common in sports, but can also happen any time you trip or fall.

What if I Get a Strain or Sprain?

If you get a strain or sprain, try not to use the part of your body that's hurt.
That means not walking on a hurt ankle or using a hurt arm. It can be hard to
tell the difference between a sprain and a broken bone, so it's often a good idea
to see a doctor. In some cases, you might need to go to the emergency
department.

SAFETY IN THE KITCHEN

Proper Lifting Technique
Follow these tips to avoid compressing the spinal discs or straining your lower
back when you are lifting:

Keep a wide base of support. Your feet should be shoulder-width apart,

with one foot slightly ahead of the other (karate stance).

Squat down, bending at the hips and knees only. If needed, put one knee
to the floor and your other knee in front of you, bent at a right angle (half
kneeling).

Keep good posture. Look straight ahead, and keep your back straight,
your chest out, and your shoulders back. This helps keep your upper
back straight while having a slight arch in your lower back.

Slowly lift by straightening your hips and knees (not your back). Keep
your back straight, and don't twist as you lift.

Hold the load as close to your body as possible, at the level of your belly
button.

Use your feet to change direction, taking small steps.

Lead with your hips as you change direction. Keep your shoulders in
line with your hips as you move.

Set down your load carefully, squatting with the knees and hips only.

Keep in mind:

Do not attempt to lift by bending forward. Bend your hips and knees to
squat down to your load, keep it close to your body, and straighten your
legs to lift.

Never lift a heavy object above shoulder level.

Avoid turning or twisting your body while lifting or holding a heavy

object.

CARE OF APPLIANCES
Kitchen Appliance Care
Kitchen appliance maintenance is probably going to make the most difference
in your home overall, as the machines here are generally used quite often.
Though a broken kitchen appliance should usually be handled by an appliance
professional, keeping them clean and using them properly is something that
homeowners should pay attention to if they are to function well over their
lifetimes.
If a gas appliance stops working, check to see if the pilot light has gone out. If
you have the manufacturer's instructions handy, they may show you how to
safely relight the pilot yourself. Wait until you have a full load of dishes before
running the dishwasher; this will not only save you money on energy and water
bills, but can also extend the life of your appliance, too. A freezer that contains
too much frost cannot function at its best; whenever frost gets to be 1/4-inch
thick in your freezer, it's time to defrost. Has a burner on your electric stove
stopped working? They are generally inexpensive and easily replaced. Yellow
flames in a gas stove are an indication of a problem. Flames should always be

blue, so seeing other colors means that you're not running at full efficiency;
you may want to call a service professional.
Laundry Room Appliance Maintenance
Washing machines and dryers are making an appearance in more and more
American homes. Just like kitchen appliances, maintenance, and proper care
will be a factor in the efficiency and performance of your laundry machines. If
the hoses in your washing machine are old, consider replacing them with the
tougher metal hoses available at hardware stores. If your washing machine
rattles when it runs, it may need leveling. For most items, lowering the water
temperature to warm wash and cold rinse will get your clothes clean and
reduce your energy bills. Clean the lint trap before you use your dryer; this will
prevent a fire hazard, save you energy, and make your clothes dry faster.
Regardless of what kind of exhaust tubing you have,invest in cleaning the
outside vent once a year and make sure it opens when the dryer is on and
closes properly when the dryer is off. And remember, don't let lint and debris
accumulate under a dryer or it can become a fire hazard!
Electricity and Appliance Maintenance
Sometimes, caring for an appliance doesn't involve the unit at all, but instead
deals with that appliance's power source. Larger appliances shouldn't be
powered by an extension cord if at all avoidable. If it is a necessity, make sure
that extension cord connections are secure and that the extension cord is the
appropriate size for your needs. If an appliance stops working, test the outlet
with a lamp or radio. With gas appliances, it is important to remember that
older models often contain a flame that's constantly burning. Never store
paints, solvents, and other chemicals anywhere near an appliance with a pilot
light.

METHODS OF PREVENTING FOOD POISONING:

Food safety hazards

Physical hazards
Physical hazards which can be found in food include:
Objects naturally present in the food (animal hair, bone chips, leaves, etc)
Objects occurring in agriculture (dirt, manure, leaves, etc)
Objects added during processing (glass, plastic, hair, metal, etc).
Reducing physical hazards is relatively simple in most hospitality
businesses as they are physically visible in the food. They are normally
controlled by procedures such as a visual inspection of food and good
kitchen procedures such as a no wood or no glass policy, and keeping the

food covered.
Chemical hazards
Chemical hazards which can be found in food include:
Naturally occurring poisonous chemicals (poison plants such as rhubarb
leaves and mushrooms, poisonous animals such as puffer fish, algal

blooms, mould toxins, etc)

Chemicals added via water
Agricultural chemicals from soils, plants and animals (pesticides,
antibiotics, dips, heavy metals, etc)
Chemicals added during food processing (additives, cleaners, etc).
Some people have an allergic reaction to certain ingredients or parts of
food. Common allergens include:
soybeans and their products
sesame
cereals containing gluten
milk and milk products
sulphites
egg and egg products
peanuts and their products
crustaceans and their products
fish and fish products
Chemical hazards in foods can be controlled by:
purchasing from an approved supplier
covering food and protecting it from contamination
having an allergen awareness, and strategies to prevent cross
contamination from allergens

separate chemical storage area, away from food

use of food safe chemicals within the food preparation areas
correct cleaning procedures.
Biological hazards
Hazards which live within food can occur from multiple sources. These
microorganisms (commonly called germs) are so small they can only be
seen under a microscope. Not all microorganisms are harmful to
humans. Pathogens are the microorganisms which cause harm to

humans, when they reach a high level in food. Some examples are:
Bacteria e.g. salmonella, staphylococcus aureus, bacillus cereus
Viruses e.g. hepatitis A, influenza
Yeasts
Moulds
Protozoa e.g. Guardia
Most food poisoning illness is a result of these microorganisms growing
in food. When food is in moist, warm conditions, they multiply to an
infective dose which makes a person ill.
Most food poisoning occurs due to the continued growth to dangerous
levels of microorganisms, particularly bacteria, in food. Food handlers
should know about food poisoning bacteria and the conditions they
require for growth, to ensure food borne illness is avoided.
It is important to be aware of the different types of food safety hazards
which may pose a significant risk to the safety of your customers.
Situations when food safety hazards are likely to pose a significant risk

are:
handling potentially hazardous foods which are susceptible to
microorganisms contamination and growth. These are low acid, high

protein foods such as meat, eggs, poultry, seafood and dairy items.
handling raw food and fresh foods
handling food with your hands, rather than using equipment
cooking food - food needs to be cooked thoroughly to kill microorganisms
chilling food - food needs to be chilled quickly to reduce the growth of

microorganisms
defrosting foods
reheating foods
displaying food on buffets or self service

preparing food in temperatures in which microorganisms grow rapidly

(5C- 60C)

SANITATION IN MEAL PREPARATION:

1.

Personal cleanliness /hygiene

Personal Hygiene
Wash your hands properly.
o Wash them when you first get to the kitchen.
o Wash them when you switch working from raw meats to vegetables
or fruits.
o Wash them anytime your hands become self contaminated. For
example after sneezing and coughing into your hand or after using

the washroom.
Always tie long hair back or wear a hat or hairnet while cooking.
Don't handle food with open sores or cuts on your hand. Thin plastic

gloves or finger cots are the best solution in this case.

lf you are sick (cold, vomiting or have diarrhea) do not attend the
community kitchen. If you must come, do not cook. You may

contaminate the food you are cooking.

Your Clothing
Pull up your sleeves to prevent your clothing from contaminating the

food.
Wear a clean apron.
The Food
lf a can is leaking, rusted, badly dented, or bulging, do not open it.

Throw it away. The contents may make you sick.

After use, immediately wash any board and knife used for raw meat.

Wash your hands, too.

Cool food as quickly as possible before putting it into containers to take

home. This can be done by putting it into shallow containers, and

stirring regularly. Placing the pot or pan into an ice bath also works well.
Foods should be refrigerated or frozen as soon as possible. Bacteria will

grow if food is left out at room temperature.

It is recommended that cooked meals be kept up to 3 days in the
refrigerator and up to 3 months in the freezer.

When reheating meals at home, be sure to get the food up to the proper

temperature - the food should be steaming hot.

Thaw frozen foods in the fridge, microwave oven or cold running water.

Not on the kitchen counter!

Follow the old saying "If in doubt, throw it out." If you are concerned that

food might be spoiled or unsafe to eat, don't take chances. Throw it out!
Dishwashing
In kitchens where there is no dishwasher available, proper technique will
keep your dishes clean and keep you from getting sick! Follow these
simple steps for hand-washing dishes:
o Step 1: Scrape the dishes
o Step 2: Wash the dishes - water temperature should be at least
44C (110F)
o Step 3: Rinse the dishes
o Step 4: Sanitize the dishes - add one capful of chlorine bleach to
24C (75F) water and let the dishes soak for 45 seconds
o Step 5: Air dry the dishes

2.

Personal behavior

Personal Behavior
People engaged in food-handling activities should refrain from behavior that
could result in contamination of food, for example:
smoking
spitting
sneezing or coughing over unprotected food
Personal effects such as jewelry, watches, pins or other items should not be
worn or brought into food-handling areas if they pose a threat to the safety and
suitability of food.