STUDENT SAFETY AND CONDUCT GUIDELINES
GUIDELINES
- Do not eat or drink (with the exception of water in a secure water bottle) at the cooking stations.
- All hair must be tied back and do not wear dangling jewelry.
- Wear closed-toe, rubber-soled shoes.
- Wash your hands with soap and water for 20 seconds before and during food preparation. Pay attention to between fingers and under fingernails. Use paper towels to dry hands.
- Wash your hands after using the restroom or touching your face. If you need to sneeze or cough, turn your head and do so in your arm and wash your hands if you need to use a tissue.
- Clean produce before use.
- Do not cross-contaminate: Wash hands and workspace thoroughly after working with raw meat.
- Each food type must be handled with a clean set of hands and kitchen equipment; always wash your hands and use a clean cutting board and utensils when switching between different food types. For example use three separate sets of cutting boards and utensils for raw poultry, raw meat, and produce.
- Pay attention when using knives. When walking with a knife, carry it by the handle with the tip down and state “Knife behind” when near classmates. Do not try and catch a falling knife.
- Do not lick your fingers or utensils while cooking; disposable tasting spoons are available for one-time use.
- All students will participate equally with the workload to include cleaning.
- All students will remain in the lab until the cooking area has been inspected.
In Response to COVID-19, All Guidelines are Subject to Change Based on CDC Recommendations |
