11. FACILITIES
AIR DRY ALL EQUIPMENT,
TOOLS AND UTENSILS TO
AVOID BUILD UP OF DUST AND
RUST CORROSION.
DISPOSE OF GARBAGE
PROPERLY EVERYDAY SO AS
NOT TO INVITE RODENTS AND
12. PRACTICAL WAYS OF KEEPING FOOD
CLEAN
FOOD SHOUD BE
HANDLED WITH CLEAN
HANDS.
AVOID SNEEZING AND
COUGHING WHEN
13. PRACTICAL WAYS OF KEEPING FOOD
CLEAN
UTENSILS THAT FALL ON THE
FLOOR SHOULD BE WASHED
WELL BEFORE USING THEM
AGAIN.
STORE FOOD SUPPLIES IN A
CLEAN, DRY PLACE TO MAINTAIN
14. CLEAN CANS, BOTTLES AND
BAGS CONTAINING INGREDIENTS
BEFORE OPENING.
KEEP DRY AND LIQUID
INGREDINETS IN A SEALED
CONTAINER. CHECK FOR ITS
SAFETY FROM TIME TO TIME.
17. KEEPING THE WORK AREA
CLEAN
KEEP THE FLOOR CLEAN AND
FREE FROM WASTE, WATER AND
GREASE.
KEEP CABINETS DRY AND CLEAN
AND CLOSED TIGHTLY TO KEEP
AWAY RODENTS AND INSECTS.
18. KEEPING THE WORK AREA
CLEAN
CHECK AND CLEAN THE
DISHWASHING AREA
WHENEVER NEEDED.
CLEAN THE TABLES AFTER
USING THEM.
20. SAFETY PRECAUTIONS IN THE
KITCHEN
OBSERVANCE OF THE SAFETY PRECAUTIONS
PROMOTE WORK EFFICIENCY AND PREVENT
ACCIDENTS.
IT IS IMPORTANT THAT YOU KEEP CALM SO
YOU TAKE PROPER ACTIONS.
ACCIDENTS ARE CAUSED EITHER BY PEOPLE
THEMSELVES OR BY HAZARDOUS
ENVIRONMENT OR DEFECTIVE EQUIPMENT.
21. USES OF QUALITY
INGREDIENTS
ALWAYS USE HIGH QUALITY DRY
AND LIQUID INGREDIENTS,
MINOR BAKING INGREDIENTS,
SHORTENING AND FRESH EGGS.
USE INGREDIENTS INDICATED IN
THE RECIPE. REFRAIN FROM
SUBSTITUTING INGREDIENTS.
