Identify and present all chemical elements used in the kitchen, including all cleaners, degreasers, food additives and disinfectants. Clearly show students or employees the label and container of each for easy identification when in the kitchen.
Explain how each is used, clarifying when, how and in what amounts each chemical element should be properly used. Read the manufacturer's use indications if you have any doubts regarding the proper usage of each chemical.
Show students or employees where each chemical is kept in the food service establishment. Insist that all chemicals must be returned to these locations after use.
Print and prominently display the "material safety data sheet" (MSDS) for each chemical in the area where it is stored. Review these sheets with students or employees and ask them to consult the sheets if they should have any questions about the proper use of a specific chemical.
Demonstrate how each chemical is used. Only authorized personnel should use chemical elements in a kitchen, but everyone in a kitchen should be aware of how each chemical is used in order to detect possible food contamination.
Demonstrate how the cooking area is cleaned and inspected and chemicals are returned to their respective storage areas, separate from food-storage areas, after any chemical element is used.
Review the potential dangers of ingesting any and all of the chemicals used to repeat the importance to students or employees. Oven cleaners, for example, can cause burns and respiratory irritation and be highly toxic if ingested.
Answer any questions as they arise.