This course is designed to provide food service employees with information about sanitation practices that will help keep the equipment in your kitchen safe from contamination. This course covers the benefits of clean and sanitary kitchen equipment, the proper way to clean and care for stainless steel surfaces in the kitchen, safely cleaning and storing kitchen knives, and sanitation procedures for each of the most common types of food service equipment found in cafeterias.
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Food Service Equipment: Sanitation
Art Dunham served as President of the Florida School Food Service Association from 2003-2004 and Secretary/Treasurer of the School Nutrition Association from 2007-2009. Art currently holds the titles of Certified Food Service Professional and School Nutrition Specialist. While teaching Hotel/Tourism courses at the Schiller International University, Art is also the Assistant Director of school food services at Pinellas County Schools and serves as a member of the International Association of Food Protection. Art received his master's degree in food service management from the New York University in 1986 and was awarded an Honorary Doctorate of Food Service (DFS) from the North American Association of Food Equipment Manufacturers (NAFEM) in 2007.