Identify methods that promote sanitation.

Identification should be based on local and state health regulations and include

  • adhering to basic cleanliness principles (e.g., wearing appropriate clothing, maintaining personal hygiene)
  • preventing the spread of infectious diseases (e.g., sanitizing work surfaces and equipment)
  • using, storing, and maintaining tools, equipment, and supplies
  • training on recognition of pest infestation
  • monitoring preparation, holding, and storage of foods
  • Hazard Analysis and Critical Control Point (HACCP).

Process/Skill Questions:

Thinking

  • Why must employees follow local and state sanitation guidelines?
  • Why might a food-service business want to use a single piece of equipment in several ways?

Communication

  • What kind of training in foodborne illness prevention should employees have?
  • Why is communication among workstations critical in food service?

Leadership

  • How can leaders emphasize the importance of kitchen cleanliness?
  • How can leaders stay abreast of new methods of preventing foodborne illness?
  • What steps must a manager take to ensure that employees follow safety and security procedures when handling equipment?

Management

  • What plans should management have in place to ensure cleanliness in the kitchen and dining areas?
  • How should employees be trained to prevent food poisoning?

Teacher Resources: