*麻吉娜の藍帶廚藝小宇宙*

Pest Control

-Goals: (1) prevent, (2)Remove food and water sources to eliminate and prevent breeding, (3) Work w/ PCO to control any infestations that occur

Lesson 1 Cleaning v.s. Sanitizing

-Ways of cleaning: physically (scrubbing), Thermally (use hot water), Chemically (detergent)

Lesson 1 Facility design

-Good design:

Lesson 5 Cooking

-Ensure the heat source is under the whole pan base

Lesson 1 TCS Foods

-Time/temperature controlled for safety foods: milk and its products, meat, melons, green leafy vegetables.

Lesson 1 Employee Health

Reporting symptoms: vomiting, diarrhea, jaundice(黃疸), sore throat with fever, wound/lesion

Lesson 1 Contamination

-Contamination: physical, chemical, or biological matters

在美國，要在廚房裡工作也不是件簡單的事情。美國政府規定，處理食品的工作者，都需要得到食物安全證書，才可以開始工作。