Unit 8: Sanitizing Procedures

You must first complete Unit 1: Introduction to Food Safety before viewing this Lesson
Please sign up for the course before starting the lesson.

Chapter Outline In this chapter you will learn about: Sanitation Plans Manual Dish-washing Single Service Items Mechanical Dishwashing Clearing and Cleaning Cleaning Frequency: Food Contact Surfaces Clean in Place (CIP) Maintenance Sanitation Plan Buildings, materials, utensils and all equipment in a food establishment, including waste water and refuse collection systems, all present a potential source …

Read More »

Back to: Food Safety Certification
Shopping Cart
Scroll to Top