The First Step to Food Safety

Clean means free of soil and

food matter. The first step to
food safety and sanitation is clean
hands and clean surfaces.

Five Basic Cleaning Steps

Scraping and presoaking
Washing
Rinsing
Sanitizing
Air-drying

Sanitizing Agents
Heat sanitizing
Chemical sanitizing
Chlorine
Iodine
Quaternary ammonium
compounds (Quats)

Proper Personal Hygiene IncludesWashing hands

frequently
Wearing gloves
when handling
ready-to-eat food
Having clean
fingernails
Bandaging cuts and
abrasions

Washing hair
Bathing
Wearing clean work
clothes
Wearing proper hair
restraints
Abiding by proper
jewelry restrictions

Proper Hand Washing Technique

Use warm water and soap
Make a soapy lather and rub on back of
hands and in between fingers
Rub fingernails in circular motion against
palm of hands to clean under nails
Wash for 20 seconds: friction will be
produced to remove bacteria
Rinse hands with warm water and dry with
clean paper towel

How Clean is this Room?

1.
2.
3.
4.

Gather supplies.
Choose object where microorganisms live.
Dampen a cotton swab with tap water.
Brush contaminated surface a few times
with swab.
5. Quickly swab the jell-filled plate in a back
and forth motion.
6. Label plate with permanent marker.

Soap is Essential
1.
2.
3.
4.

Get into group of three (3).

Each student rub 1 tablespoon of cooking oil on
their hands until completely coated,
Sprinkle 1 teaspoon cinnamon on hands, rub until
evenly distributed.
Wash hands as follows, rubbing them briskly for 20
seconds:
Student 1: wash hands with cold water & no soap.
Student 2: wash hands with warm water & no soap.
Student 3: wash hands with warm water & soap.

Glo-Germ Experiment
1. Rub a dime-sized amount of
Glitterbug onto hands until
completely coated.
2. Wash hands as normally would.
3. Check hands under black light.
4. Wash hands for 20 seconds with hot,
soapy water.
5. Return to black light.