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Food Safety is for Everyone Module 3

Food Safety is for Everyone Module 3. Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs. Module 3. Cross-contamination. Cross contamination:.

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Food Safety is for Everyone Module 3

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  1. Food Safety is for EveryoneModule 3 Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

  2. Module 3 Cross-contamination Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

  3. Cross contamination: Is the transfer of a harmful substance from: • Food to food • Equipment/utensil to food • People to food

  4. How does cross contamination occur? • Poor personal hygiene • Raw food in contact with ready to eat foods • Contact with contaminated surfaces • Improper storage practices • Contact with food service workers • Contamination from consumers

  5. Human Hands (C-L-E-A-N) • Human hands • Poor personal hygiene

  6. S-e-p-a-r-a-t-e • Direct contact from raw food to a ready-to-eat foods

  7. Food contact surfaces… • Equipment • Utensils • Wiping cloths

  8. Contact surfaces: A word about cutting boards…. Wood or plastic

  9. Food contact surfaces continued… What about that Sponge?

  10. Cleaning vs. Sanitizing • What is the difference

  11. Let’s go shopping • S-E-P-A-R-A-T-E

  12. Shopping continued… Obey the 2 hour rule in every situation!

  13. Refrigerator/Freezer temperatures • Refrigerator 40°F or slightly below • Freezer 0° F

  14. Avoid Improper storage practices • Perishable food • Frozen food • Shelf-stable food • F.I.F.O

  15. Refrigerator storage time • A general rule for cooked leftovers: 4days • Raw poultry and ground meats: 1 to 2days • When in doubt toss it out!!

  16. Refrigerator storage time continued • eggs, ketchup, jelly margarine, pickles, mustard • See “Food Storage Chart”… http://whatscookingamerica.net/Information/FreezerChart.htm Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

  17. Choosing a restaurant: • Food service workers • Choose a restaurant carefully • Personal hygiene • Use of hair restraints • Food handlers who are ill

  18. What else should you know about cross-contamination?

  19. Using hair restraints • Family gatherings • Picnics • Church socials

  20. Contamination from ice Remember! • Ice used to keep foods cool is not safe for human consumption

  21. To help prevent cross contamination: • Clean • Separate • Cook • Chill Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

  22. To learn more: • www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp • http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html • “Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service. Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

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