Scenario number: | My school kitchen has: | I can: |
1 |
- a three compartment sink for dishwashing or a commercial dishwasher.
- a separate hand washing sink with liquid soap and paper towels.
- refrigeration, cooking and reheating equipment.
- a food grade, smooth, non-absorbent food preparation surface.
- an appropriate, labeled, sanitizer with test strips.
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- serve food prepared in my kitchen, as well as food prepared in other commercial premises.
- serve prepackaged food.
- use reusable plates, cups and utensils.
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2 |
- a two compartment sink for dishwashing and a non-commercial dishwasher.
- a separate hand washing sink with liquid soap and paper towels.
- refrigeration, cooking and reheating equipment.
- a food grade, smooth, non-absorbent food preparation surface.
- an appropriate, labeled, sanitizer with test strips.
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- serve food prepared in my kitchen, as well as food prepared in other commercial premises.
- serve prepackaged food.
- use reusable plates, cups and utensils.
|
3 |
- a two compartment sink.
- liquid soap and paper towels.
- refrigeration.
- a food grade, smooth, non-absorbent food preparation surface.
- an appropriate, labeled, sanitizer with test strips.
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- serve food that has been prepared in other commercial premises.
- serve pre-packaged food.
- wash and serve whole fruits and vegetables.
- use only disposable plates, cups and utensils.
I must:
- clean and sanitize the sinks and use one as a hand washing sink and one for washing fruits and vegetables.
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4 |
- one sink, equipped with liquid soap and paper towels for hand washing.
- a refrigerator in the school.
- a food grade, smooth, non absorbent food preparation surface.
- an appropriate, labeled, sanitizer with test strips.
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- serve food that has been prepared in other commercial premises.
- serve prepackaged food.
- use only disposable plates, cups and utensils.
I must:
clean and sanitize the sink prior to use as a hand washing sink.
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5 |
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- serve prepackaged, individually wrapped foods and prewashed whole fruits and vegetables.
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