Created by Channel 1 Creative Media
Category Safety > Food Services and Distribution Safety
Cleaning chemicals can be a hazard in the kitchen. Personal exposure to chemicals and exposure to food can create disastrous results. In a nutshell, all chemicals should be considered potentially dangerous and treated with great caution. This Chemical Safety course provides an easy-to-follow guide on how to store, manage and handle chemicals safely.
Once the course is completed, you will have learned about the importance of the label, the five basic steps to take when cleaning and sanitizing food contact surfaces, and the importance of cleaning schedules. This course is one part of a 19-part Food Safety Series aimed at staff and management of anywhere food is manufactured, processed, or served.
Avoid the contamination of foods when using
Distinguish between detergents, sanitizers, and disinfectants
Implement an effective cleaning schedule
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