VIII The Culinary Professional Copyright Goodheart-Willcox Co., Inc. Unit Two Culinary Fundamentals 7 Sanitation Hazards 96 Importance of Safe Food Handling 98 Biological Hazards 99 Chemical Hazards 107 Physical Hazards 108 Food Allergens 109 8 Sanitation Procedures 112 Government’s Role in Food Safety 113 Time and Temperature Control 114 Cross-Contamination 118 Clean Versus Sanitary 119 Cleaning and Sanitizing the Entire Kitchen 120 Personal Hygiene 125 Insect and Rodent Control 128 Waste Control 129 Hazard Analysis Critical Control Point 129 The Health Inspection 130 9 Safety in the Kitchen 134 The Safe Workplace 135 Dress for Safety 136 Kitchen Injuries 137 Fire Safety 144 Emergency Readiness Plans 149 10 Sustainability in the Kitchen 152 Sustainability in Foodservice 153 Purchasing 154 Energy 159 Water 162 Waste 164 Social Considerations 168 11 Knives and Hand Tools in the Professional Kitchen 172 Knives 173 Sharpening Knives 177 Knife Storage and Safety 180 Hand Tools 182 12 Knife Skills 188 Preparing the Workstation 189 Using the Chef’s Knife 190 Basic Knife Cuts 192 Using the Boning Knife 195 Using the Paring Knife 196 Using the Slicer and Serrated Bread Knife 197 13 Smallwares 200 Pots and Pans 201 Measuring Equipment 206 Straining Equipment 209 Cutting and Processing Equipment 212 Smallwares Storage 215 Kitchen Equipment Safety 215