1 Safety and Sanitation Principles

Safety rules and equipment help keep foodservice workers safe. Use caution around gas appliances, store oily rags properly, and keep the workplace free of built-up grease to avoid fire danger. Employees should know first aid to treat emergencies, including CPR and the Heimlich maneuver.

Harmful microorganisms that cause illness can contaminate food. There are three types of hazards in the kitchen: biological, chemical, and physical. If an outbreak of foodborne illness occurs, follow company procedures and report it to your supervisor. Use cleaning products carefully, and according to directions.

Safety and sanitation practices help keep you safe in the workplace (and classroom!).

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Tony Ferguson,
Sep 2, 2011, 4:16 PM
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Tony Ferguson,
Sep 2, 2011, 4:13 PM
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Tony Ferguson,
Sep 2, 2011, 4:24 PM
Ċ
Tony Ferguson,
Sep 2, 2011, 4:24 PM
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