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Food LAB PROCEDURES

The document outlines 28 safety procedures for students working in a food/baking laboratory, including requirements to wear aprons, hairnets, and closed-toe shoes. Students must wash hands properly before, during and after labs, use towels only for drying, bring pot holders, use tools properly, clean as they go, and cooperate with group members. No phones, eating, or horseplay are allowed and all students must help clean up at the end of each lab.

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Allyson Alarcon
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520 views

Food LAB PROCEDURES

The document outlines 28 safety procedures for students working in a food/baking laboratory, including requirements to wear aprons, hairnets, and closed-toe shoes. Students must wash hands properly before, during and after labs, use towels only for drying, bring pot holders, use tools properly, clean as they go, and cooperate with group members. No phones, eating, or horseplay are allowed and all students must help clean up at the end of each lab.

Uploaded by

Allyson Alarcon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food/Baking Laboratory Safety Procedures

The following are the rules and procedures for working in Ms. Alarcon’s baking class

1. Always put your apron/chef coat on before each lab. If you have to leave the food lab for any reason,
you will remove your apron, place it on the counter and reuse it when you return. You must wash your
hands when you return to the kitchen.
2. All long hair must be tied back and use hairnet before you are allowed into the lab. Rings and jewelry
must be removed. Ms. Alarcon is not responsible for keeping them.
3. Keep nails short and trim them often. STRICTLY NO CUTICLES ON FINERNAILS.
4. Close toed shoes are required in order for you to be in the kitchen. You will not be allowed to
participate in lab if you don’t wear close toed shoes on lab days.
5. Wash your hands thoroughly and properly before, during, and after each lab.
6. Use COLORED hand towels to dry your hands. Use WHITE kitchen towels for wiping or drying tools
and equipment.
7. Each student should bring two pot holder.
8. Use utensils and equipment properly.
9. Tools and equipment will always be washed properly.
10. All lab planning will happen before you get into lab. Pay close attention on prelab days and ask
questions. Not participating in prelab days could result in you not being allowed to participate in the lab.
Once you are in lab, you are expected to know what to do based on our prelab preparation.
11. Do not run around the room, especially in the kitchen/baking area.
12. Once lab has started, stay in your assigned kitchen/baking area, except when gathering or returning
supplies.
13. Memorize and follow religiously the recipe you are given and work quickly and quietly.
14. Return supplies to their proper place when you are finished using them.
15. No eating is allowed around the product you are making.
16. Clean up all spills/messes immediately. CLEAN AS YOU GO.
17. Use towels for washing and drying dishes ONLY, not for any horsing around!!!!
18. Wash the used towels when finished with them each lab.
19. Wipe off all prep areas with sanitizer.
20. Clean your stove/oven every single time you cook/bake.
21. Never sit on my prep tables or desks.
22. Cooperate with your group members. Learn to work together, to share work, and to help others.
23. Do NOT take your phone into your kitchen area with you. Points will be deducted any time I find you
on your phone when you are “in” a lab.
24. Have a positive attitude no matter what job you are performing that day.
25. Everyone is required to clean up regardless of what job you may have signed up for.
26. Make sure all appliances are turned off after use, most especially the gas tank.
27. NO student is allowed to leave the kitchen without being excused by Ms. Alarcon until after their
kitchen has had a final check and all required lab papers are turned in.
28. Enjoy and BAKE HAPPY.

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