Sanitation Information Sheet #2
Read the information below. Then complete the activity sheet on
the back.
It is important to practice good sanitation when preparing food
products. They are easily contaminated if prepared or stored in
unsanitary conditions. Contaminated foods cause food poisoning.
Food poisoning causes gastrointestinal discomfort that lasts from a
few hours to several days, and ranges from mild to severe.
Food poisoning is best prevented by following procedures to keep the
kitchen facilities, equipment, utensils, food, and persons as clean and
free of bacteria as possible. This is called practicing “good sanitation”.
Good sanitation is achieved by paying careful attention to personal hygiene and work habits.
Personal Sanitation Procedures
1. Keep your hands clean at all times. Wash them with hot soapy water before you begin food
preparation, after coughing & sneezing, and handling raw meats, fish, poultry, or eggs.
2. Use separate towels to dry hands and dishes. Never drape the dish towel over your shoulder.
3. If you have an open cut or sore on your hand, use plastic gloves when handling food.
4. Tie your hair back or cover it with a net or hat.
5. Wear clean clothes. Avoid loose garments that can accidentally touch food. Roll up long sleeves.
6. Wear an apron.
7. If a utensil or dish towel falls on the floor, do not use it again until it is washed.
8. Use a separate spoon for tasting, not the one you use for stirring. Use it only once.
Kitchen Sanitation Procedures
1. Wash countertops and other work surfaces before beginning to cook.
2. Keep work surfaces clean by wiping up spills as they occur.
3. Thoroughly clean utensils and cutting boards with hot, soapy water after each use.
4. Wash pots, pans, bowls, and dishes with hot, soapy water as soon as possible after use. Keep soiled
things away from the food preparation area.
5. Wash tools and utensils used on raw foods before using them on cooked foods.
6. Dispose of all food waste properly. Remove garbage and trash at least once a day. Keep the garbage
container clean.
7. Change dish cloths and towels frequently.
8. After food preparation, clean all equipment, utensils, and tools including work surfaces and floors.
Sanitation-Keep it Clean!-Fill in the blanks #2
Food poisoning is prevented by keeping the kitchen _______________ _____________, utensils,
__________ and you as clean and free of _______________ as possible. This is called practicing “good
sanitation”. Good sanitation is achieved by paying careful attention to personal __________________ and
______________ habits.
Personal Sanitation Procedures
1. Keep your __________ clean at all times. Wash them with _______, _________ water before you begin
food preparation, after _______________ & ________________, and handling ___________ meats, fish,
poultry, or eggs.
2. Use separate towels to dry ____________ and _________. Never drape the dish towel over your
___________________.
3. If you have an open cut or sore on your hand, use _____________ ____________ when handling food.
4. Tie your ___________ back or cover it with a net or hat.
5. Wear ________________ clothes. Avoid ______________ _____________ that can accidentally touch
food. Roll up long __________________.
6. Wear an _____________.
7. If a ___________________ or ______________________ falls on the _____________, do not use it
again until it is ______________________.
8. Use a separate spoon for ______________________, not the one you use for stirring. Use it only
________________________.
Kitchen Sanitation Procedures
1. ________________ countertops and other work surfaces before beginning to cook.
2. Keep work surfaces _________________ by wiping up spills as they occur.
3. Thoroughly clean _________________ and ________________ ____________ with hot, soapy
______________________ after each use.
4. Wash __________, _________, ___________, and ________ with hot, soapy water as soon as possible
after use. Keep soiled things away from the ________ __________________________ area.
5. Wash tools and utensils used on ___________ foods before using them on ____________________
foods.
6. Dispose of all food ______________ properly. Remove _____________and _____________ at least
_________ a day. Keep the garbage container clean.
7. Change dish cloths and towels _______________________________.
8. After food preparation, clean all _____________________, _________________, and
________________ including work surfaces and ____________________.