1 / 13

Chapter 12: Supervising Sanitation and Safety

Chapter 12: Supervising Sanitation and Safety. Resources…. National Food Service Management Institute at www.nfsmi.org USDA at www.fns.usda.gov ALSDE at www.cnp.alsde.edu Serving It Safe, NFSMI, 2002 Rules of State Board of Health…Food Establishment Sanitation (11-20-1960).

maribel
Download Presentation

Chapter 12: Supervising Sanitation and Safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 12:Supervising Sanitation and Safety

  2. Resources… • National Food Service Management Institute at www.nfsmi.org • USDA at www.fns.usda.gov • ALSDE at www.cnp.alsde.edu • Serving It Safe, NFSMI, 2002 • Rules of State Board of Health…Food Establishment Sanitation (11-20-1960)

  3. Safe Food Handling Practices PreventFOODBORNE ILLNESSES • Proper preparation and storage practices • High standards of personal hygiene • Daily self-inspection program • Regular training

  4. Sanitation and Safe Food Handling Sanitation Standards • Conform to all applicable state and local laws for sanitation and health • Obtain a yearly food safety inspection from a State or Local Governmental Agency

  5. Reheating Potentially Hazardous Foods • Protect all foods from time and temperature abuse • Follow proper sanitary practices when preparing foods • Use accurate food thermometers to check and monitor the temperature of PHF

  6. Temperature Chart --212° boiling point --180° dishwasher rinse --140°-180° serve hot food --140° minimum for hot foods --50°-75° dry storage --41° maximum for cold foods --0° freezer temperature D ----- A N G E R ----- Source: HACCP Reference Guide. NRA Educational Foundation.

  7. Hazard Analysis Critical Control Point (HACCP) • Food Safety System focusing on food • Goes beyond sanitation and personal hygiene • Identifies and controls possible physical, chemical, and biological hazards that can contaminate food

  8. HACCP • Prevent children and adults that you serve from becoming sick or injured • Eliminates or reduces problems associated with Potentially Hazardous Foods (PHF)

  9. Food Safety Checklist

  10. Questions and Answers

  11. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

More Related