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Food Safety

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  1. Environment
    Facilities and Equipment
    13 Topics
  2. Behavior
    Food Safety Education
    7 Topics
  3. Illnesses
    Foodborn Illness
    12 Topics
  4. Prevention
    Principles of Food Safety
    11 Topics
  5. HACCP
    3 Topics
  6. Food Safety Regulation
    8 Topics
  7. Situations
    Planning & Preparation
    8 Topics
Lesson Progress
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Reading

There is lots of equipment available for use in kitchens and catering. It is important to purchase equipment that has been designed with sanitation in mind. Look for items that are acceptable for use in a restaurant. Consider International and Underwriters Laboratories (UL) brands or their alternatives.

Tips

  1. Use commercial cooking equipment
  2. Must be easy to clean
  3. Use approved brands

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