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Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian

Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian. September 2010. Agenda. Foodborne Illness and Personal Hygiene Time and Temperature Cross-Contamination Cleaning and Sanitizing. Why is food safety a top priority?.

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Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian

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  1. Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian September 2010

  2. Agenda • Foodborne Illness and • Personal Hygiene • Time and Temperature • Cross-Contamination • Cleaning and Sanitizing

  3. Why is food safety a top priority?

  4. Foodborne Illness and Personal Hygiene • What is Foodborne Illness? • How do you prevent it?

  5. Foodborne Illness – What is it? Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. Centers for Disease Control and Prevention

  6. What are the main causes of foodborne illness?

  7. Proper Handwashing

  8. What did Bill do Wrong?

  9. To Wash or Not to Wash

  10. You’re in Safe Hands • Directions: Four new foodhandlers have just been hired. Take a look at their hands and explain what they must do before they can be allowed to handle food. File fingernails Remove nail polish Remove false fingernails

  11. Take ‘Em Off Safely • Which one is correct?

  12. Change Them! • Which activity requires the employee to wash his or her hands and change gloves?

  13. Who’s Ready to Handle Food? • Why are these people not properly dressed?

  14. Employee Illness • Never handle food when you are sick.

  15. Employee Illness • Anupa, a salad maker, has had a sore throat for several days but otherwise feels fine. • Ric, a grill cook, has had to cough several times while grilling hamburgers. • Amelia, a sandwich maker, has developed a fever since arriving at work. • Who needs to go home?

  16. Time and Temperature • What makes food hazardous? • How can you keep food safe to eat?

  17. Where are the hazards?

  18. Danger Zone – What is it? Temperature Danger Zone 41-140oF • If hot food falls below 140oF • Remove from holding equipment and reheat quickly to 165oF Hot-holding temperatures for all hot foods --- 140oF or above • Keep cold foods cold… at 41oF or below

  19. Danger Zone – Why is it Important?

  20. Steak -145oF

  21. Pork - 145oF

  22. Ground Meat - 155oF

  23. Fish - 145oF

  24. Chicken Pieces - 165oF

  25. Whole Chicken - 165oF

  26. Quiche – (Eggs) - 145oF

  27. Mixed Dishes - 165oF

  28. Leftovers - 165oF

  29. Calibrate Your Thermometers • Weekly

  30. Cross-Contamination • What is cross-contamination? • How can you prevent cross-contamination?

  31. Cross-Contamination

  32. Cross-Contamination • U. S. Department of Agriculture

  33. Cross-Contamination • U. S. Department of Agriculture

  34. Cross-Contamination • U. S. Department of Agriculture

  35. Cross-Contamination • U. S. Department of Agriculture

  36. Cross-Contamination • U. S. Department of Agriculture

  37. Cleaning and Sanitizing • What is the difference between “clean” and “sanitized”? • How do you clean and sanitize?

  38. Cleaning and Sanitizing

  39. Cleaning and Sanitizing

  40. Cleaning and Sanitizing • All food contact surfaces must be cleaned and sanitized: After each use

  41. Cleaning and Sanitizing • All food contact surfaces must be cleaned and sanitized:

  42. Cleaning and Sanitizing • All food contact surfaces must be cleaned and sanitized:

  43. Thoroughly Clean Your Establishment

  44. Photos, illustrations, text used with permission from: • NFSEM – National Food Safety Education Month, sponsored by the National Restaurant Association Educational Foundation • U.S. Department of Agriculture • Macomb County, Michigan Health Department

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