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 ... read full excerpt from Professional Cooking, College Version ebook
