Appendix C – Laboratory Guidelines

Attire

Lab coats are required.  Lab coats may be purchased at the University Bookstore or at Chemistry Stores in Gilman Hall.  Hair must be covered with a hairnet, no caps will be allowed in laboratory.  All students must wear enclosed shoes while in the food preparation laboratory.

Jewelry should be limited to small rings, earrings and watches.  Coats, backpacks and other belongings not required in the laboratory should be left in the lockers provided in the hall outside the lab.

Housekeeping Duties

Unit Duties:  Units must be kept clean, orderly and completely equipped.  Individuals or groups are responsible for leaving units clean at the end of class.

Care of cooking and serving utensils:

Rinse or soak utensils immediately after use. Wash all dishes with hot soapy water changing water as often as necessary.  Use extra care with starchy, sugary and greasy dishes.

For your own safety, DO NOT put sharp knives to soak in dishwater.  Rinse dishes with hot water, dry, and replace in units.

Care of ranges:

Wipe range tops and fronts.  Wash broiler pan and clean up any oven spills.

Check to see that oven and surface burners are turned off at the end of class.

Care of sinks, cabinets, and countertops:

Sinks and countertops must be washed and dried at the end of the period.

Replace non-unit equipment and utensils in the appropriate place.

At the end of class, towels and dishcloths should be folded and hung to dry on the racks provided.  Place a clean towel and dishcloth in unit drawer.

General Laboratory Duties:

The following duties are the responsibility of all students to maintain the orderly operation of the laboratory:

• Be responsible for general orderly appearance of the laboratory
• After evaluation, remove display paper and clean display area
• Return perishable food to the refrigerator in proper storage containers
• Wash empty containers and return to food cart
• See that all dishes are taken after evaluation
• Wash special equipment used by the instructor for demonstration, evaluation or sampling
• Be sure cupboard doors and drawers are closed at the end of class
• Empty garbage bowls and wastebaskets

Sanitation:

Washing Hands

1. Wet hands with warm, running water.
2. Add soap and rub hands together to make a soapy lather for at least 20 seconds.
3. Rinse hands and forearms thoroughly under warm, running water.
4. Dry hands thoroughly with a clean paper towel.

Washing Dishes

1. Discard food into garbage bowl.
2. Fill the sink with hot soapy water.  Rub dishes with dishcloth in the sink.
3. Rinse dishes with hot water.
4. Stack clean, rinsed dishes in dish drain,
5. Dry dishes with a clean dishtowel.

Handling Food

1. Refrigerate foods at less that 40oF.  Heat foods to at least 165oF.
2. Do not allow food to sit at room temperature for more than 2 hours.
3. Use a serving spoon for serving and your own utensils for tasting.
4. Wrap left-over foods in plastic wrap, foil, or place in a plastic container with a tight-fitting lid.

Come to work with clean hands and clothes.

Wear a clean lab coat and hairnet.