Wash hands for 20 seconds (before starting, when returning to food) with warm water and soap all over hands and wrists, rinse well, and dry with a clean towel.
Clean dishtowels. Change daily.
Work surface and sink cleaned before, after, and as needed (sanitize with 1 teaspoon bleach added to 1 quart water).
Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg drips cleaned up immediately).
Hair tied or held back.
Raw dough or batter is not to be eaten. Dough or batter should be covered and refrigerated if not baked right away.
Oven rack is placed where it is needed before preheating the oven. An oven thermometer should hang inside.
Two clean, dry oven mitts or pads available by the oven.
Counter space and cooling rack ready for hot baked good when it is removed from the oven.
Make sure there is a clear traffic path to it.
Clean containers or new plastic bags should be used for storing baked products.
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