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Culinary Arts

Food Safety

Allergen Recognition and Management

Basic Principles of Food Microbiology

Chemical Storage and Safety

Cleaning Vs. Sanitizing

Color-Coded Kitchen Tools and Their Uses

Cross-Contamination Prevention

Detecting Spoilage in Food

Emergency Procedures for Food Service

Dishwashing and Utensil Sanitizing Procedures

Food Safety Legislation

Food Additives and Their Functions

Food Labeling Best Practices

Food Safety Symbols and Labels

Food Temperature Control

Food Recalls and Alerts

Foods and Their Risk of Contamination

Glove Use Guidelines

Hand Hygiene Best Practices

HACCP Principles

Hygienic Serving Practices

Kitchen Sanitation Checkpoints

Personal Hygiene in the Workplace

Pest Control Measures In The Kitchen

Preventive Maintenance for Kitchen Equipment

Proper Cooking Temperatures

Principles of FIFO (First In, First Out)

Safe Defrosting Techniques

Safe Food Storage Guidelines

Symptoms of Foodborne Illness

Cleaning Vs. Sanitizing

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Sanitizing

Sanitizing is the process of reducing the number of bacteria and other pathogens on a surface to safe levels. This can be done chemically, with products like bleach solutions, or with heat, such as in a commercial dishwasher.

Proper Sanitizer Concentration

Using the correct sanitizer concentration is critical to ensure effectiveness without being harmful. For example, a common bleach solution might require 1 tablespoon of bleach per gallon of water.

Cleaning

Cleaning refers to the process of removing visible dirt, debris, and dust from surfaces. Examples include wiping down counters after preparing food, sweeping floors, or washing dishes with soap and water.

Importance of Cleaning Before Sanitizing

Cleaning must be performed before sanitizing to ensure that the sanitizing agents can effectively contact the surface. If food particles or grease remain, they can protect pathogens from the sanitizer.

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