Chemical Safety. Siew Guan Lee Dietetic Intern University of Idaho. Objectives. Identify chemicals used in the kitchen Understand the importance of storing and handling chemicals safely in the kitchen Know the emergency options Know when to use protective equipment when using chemicals
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Siew Guan Lee
University of Idaho
Clean detergent solution
At or above 110F
Immerse in sanitizing solution for 30 secs
Following sanitation, all utensils & food equipment must be air-dried.
Towel drying is prohibited!
A. On a website you could check after you go home
B. In a locked file drawer in the manager’s desk
C.On a Material Safety Data Sheet
D.In your job description
B. A pair of socks
C. A pot holder
D. An empty spray bottle
A. Save empty margarine tubs for sanitizing solutionB. Save empty glass cleaner bottles and use them for spraying oil on pans
C. Use the clean, empty detergent tub for storing sugar
D. Keep chemicals in separate storage areas