Unit 5: Maintenance and Sanitation

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

Lesson Objectives: Equipment Identify acceptable materials for food contact surfaces. Explain the need for equipment to be acceptable for its intended purpose. State the cleaning frequency of utensils, equipment and premises including contact surfaces. Pest Management Explain why insects and rodents are a potential source of microbial food contamination. List the steps required to prevent and/or […]

Back to: Food Safety Certification
Scroll to Top