Cleaning & Sanitizing at Food Premises

______ your hands before preparing food

• wash
• lick
• wipe
• brush

Wash up in ..... soapy water

• hot
• warm
• cold

Wipe up spills

• immediately
• soon
• never
• at the end of the lesson

When washing up, rinse first then...

• Wash dirtiest to cleanest

• Wash cleanest to dirtiest

• Wash cleanest to dirtiest and wipe down cooktops and benches

• Wash glassware to pots

Select the cleaning equipment you would need to clean the training kitchen at school

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• 
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• 

Select the things that you would need to do the washing up after you cooked

• 
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Cross contamination is...

• When you don't cook food properly
• When bacteria is transferred from one food to another
• When someone gets really angry in the kitchen
• Not really worth worrying about

It is important for kitchen workers to wash their hands before which of the following activities?

• going to the toilet

• handling utensils

• handling rubbish

• having a meal break

When should you clean?

• after making all your food

• clean as you go

Why is it important to keep the kitchen clean?

• to keep pests out of your kitchen

• to help keep you and others safe

• to prevent cross contamination/foodborne illnesses from occurring

• all of the above