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Safety and Sanitation

Safety and Sanitation. Today’s Objective… . By the end of class today you will be able to identify four different types of foodborne illnesses, apply safety and sanitation guidelines to your kitchen experiences and improve your overall food practices!! Let’s get started! . Think about it….

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Safety and Sanitation

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  1. Safety and Sanitation

  2. Today’s Objective… By the end of class today you will be able to identify four different types of foodborne illnesses, apply safety and sanitation guidelines to your kitchen experiences and improve your overall food practices!! Let’s get started!
  3. Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly? How would you feel if, by accident, you spread harmful bacteria that caused someone to get seriously ill?
  4. Why is it important to keep food safe? You could get sick. You could get others sick. Dining experiences can be ruined. Restaurants can loose their reputation In conclusion, Serving good food makes good business.
  5. Contamination and Cross Contamination Contamination = harmful things are present in food, making it unsafe to eat. Cross Contamination = harmful microorganisms are transferred from one surface, or food to another.
  6. Potentially Hazardous Food Any food item (even water/ice) could cause foodbourne illness. Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH. Meats Poultry Fish Eggs Dairy products
  7. Cleaning Verses Sanitizing A clean kitchen means it is free of visible soil, such as dirt and dust and food waste. It’s the first requirement of any kitchen. A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution. It is the second requirement of any kitchen. REMEMBER: CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING. SANITZING IS NOT A SUBSTITUTE FOR CLEANING.
  8. Good personal hygiene Food borne microorganisms are living, single celled organisms that can cause food spoilage and illness. They can be transferred from hands and surfaces to other food, hands and surfaces. To prevent, have good personal hygiene: Take baths/showers Wash hands often Clean clothing No jewelry, fingernail polish or false nails
  9. Steps to Proper Hand-Washing Wet hands with running water (as hot as you can handle) 100°F Apply soap Vigorously scrub hands and arms for at least 20 seconds Clean under fingernails Rinse thoroughly under running water Dry hands and arms with a single use paper towel or warm-air hand dryer
  10. Microorganisms That Cause Foodbourne Illness Bacteria – Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis Viruses – Hepatitis Parasites – (Organisms that live in a host animal) --Trichinosis Fungi – Mold, Yeast, and Toxins
  11. Chemical and Physical Hazards that can Contaminate Food Found in food service establishments. Toxic metals found in utensils and equipment Pesticides Cleaning Chemicals To Prevent: Follow safe directions in handling chemicals. Keep chemicals in a dry locked cabinet away from food, utensils and equipment.
  12. Time and Temp These are two of the most important factors in keeping food safe. Monitor internal temperatures of food. Make sure food is kept below the Danger Zone. Record temperatures.
  13. DANGER ZONE The Danger Zone is the temperatures where bacteria grows the fastest. It is between 40°F and 140°F. All cold food served must be cooler than 40°F. OR All hot food served must be hotter than 140°F. ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!
  14. FAT TOM Bacteria multiplies quickly when six conditions are present. F = Food = Be aware of food where bacteria live. A = Acidity = pH levels between 4.6 and 7.5. T = Temperature = Danger Zone Temperatures. T = Time = 4 hours or more. O = Oxygen = Bacteria need oxygen to live. M = Moisture = Keep away from moist environments
  15. Handling Food
  16. When purchasing foods…
  17. Do not purchase cans with swelled top, missing labels, rusty, leaking, or dented. Do not buy anything past its due date. Look for signs or early spoilage. Look around the food and where it has been kept.
  18. When Storing Food… Store in proper temperatures. Keep storage areas clean. Wrap in air tight containers away from oxygen.
  19. When Preparing/Cooking Food… Use proper time and temperatures! Don’t thaw food at room temperature!!! Thaw: in refrigerator, under running warm water, in microwave, or using a cooking method.
  20. Left Overs No more than 2 hours in the Danger Zone. Divide pieces before storing into smaller pieces. Use stainless steal pans. Place in top shelf of the refrigerator.
  21. How to Be Successful In Your Kitchen!
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