Professional Cooking with CDROM
Chapter One
Sanitation and
Safety
Good sanitation and safety practices must underlie all your work as a food service
professional.
The exercises in this chapter help to reinforce your understanding of sanitation and
food-borne diseases, especially because sanitation is the subject of many laws and
regulations governing this industry.
After studying Chapter 2, you should be able to:
1. Describe steps to prevent food poisoning and food-borne diseases in the following areas:
personal hygiene; food handling and storage techniques; cleaning and sanitizing
procedures; and pest control.
2. Identify safe workplace habits that prevent injuries from the following: cuts, burns,
operation of machinery and equipment, and lifting.
3. Identify safe workplace habits that minimize the likelihood of fires and falls.
A. Terms
Fill in each blank with the term that is defined or described.
______________ 1. A food-borne disease caused by a p ... read full excerpt from Professional Cooking, College Version ebook
