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Food and Safety Storage

Food and Safety Storage. Goal 3.01: Demonstrate sanitation practices . . Foodborne Illness. 1. salmonella/ salmonellosis - *caused by raw or undercooked poultry, eggs, meat, and seafood, unpasteurized milk . 2. E . coli/hemorrhagic colitis-

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Food and Safety Storage

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  1. Food and Safety Storage Goal 3.01: Demonstrate sanitation practices.

  2. Foodborne Illness 1. salmonella/salmonellosis- *caused by raw or undercooked poultry, eggs, meat, and seafood, unpasteurized milk

  3. 2. E. coli/hemorrhagic colitis- *unchlorinated water, raw or rare ground beef, raw alfalfa sprouts, unwashed produce, unpasteurized milk or apple cider

  4. 3.Clostridium botulinum/botulism- *improperly processed, home-canned and commercially canned foods; garlic in oils; vacuumed-packed or tightly wrapped food

  5. 4.Listeria monocytogenes/ listeriosis- *raw or undercooked meat, poultry, or fish; unwashed produce; soft cheese; unpasteurized milk; ready to eat foods (hotdogs, lunch meat, dry sausage)

  6. Food Poisoning 5.Clostridium perfringens/perfringens food poisoning- *environments where there is little or no oxygen *found in food served in quantity and left for long periods of time on a steam table or at room temperature

  7. 6. Staphylococcus aureus/ staphylococcal food poisoning- *prepared left too long at room temperature *found in meat, poultry, egg products, tuna, chicken, potato and egg salad; cream-filled pastries

  8. 7. Hepatitis A- *caused by unsanitary conditions- not washing hands/ food being contaminated by feces/ undercooked shellfish

  9. Prevention Procedures 1. Sanitation- prevention of illness through cleanliness and food safety

  10. 2. Personal Hygiene- *shower, bathe, wash hair *wash hands- 20 second scrub using warm soapy water, scrub under fingernails with a brush *keeps nails trimmed and remove chipped nail polish

  11. *wash hands before going into the kitchen after handling meat, fish, eggs *wash hands after blowing your nose, touching your hair, face, or any other part of the body, using the restroom

  12. *do not cough or sneeze towards food *wear clean clothes/clean apron *cover wounds with rubber or plastic gloves (wash them as much as your hands) *remove dangling jewelry

  13. A Clean Kitchen 1. Keep pets out of the kitchen. 2. Wash work surfaces and utensils in hot, sudsy water before you prepare food.

  14. 3. Wash the tops of cans before opening them. 4. If you use a spoon to taste food, wash it before you use it again.

  15. 5. Change dishtowels often. Use separate towels to dry hands, wipe dishes, and wipe countertops. 6. Replace dishtowels at the end of each day.

  16. Washing Dishes 1. Use hot sudsy water. 2. Scrape and rinse dishes first.

  17. 3. Group like items in this order: *glasses, flatware, plates, bowls, kitchen tools, serving pieces, containers, cookware *wash knives separately

  18. 4. Change water as needed. 5. Rinse with hot water.

  19. Cross Contamination *occurs when harmful bacteria spreads from one food to another *noted bacteria carriers- juice from meat, poultry, or seafood

  20. Prevent Cross Contamination 1. Wash dining table before and after eating. 2. Handle cooked foods with clean utensils.

  21. 3. Place serving utensils in every dish. 4. Do not refill a serving dish that has been sitting out.

  22. 5. Hold cups by the bottom third, and flatware by the handles. 6. Do not overlap plates when caring them.

  23. 7. Use 2 cutting boards- one for meat/ one for other foods. 8. Use plastic cutting boards. Bacteria can be washed from it more easily.

  24. Cook Food Thoroughly Food temperature affects bacterial growth. Bacteria grows faster in room temperature.

  25. High temperature kills most bacteria. Cold temperature slows the bacteria growth.

  26. Freezing stops the bacteria growth. 160 degrees should be the internal temperature of food.

  27. Taste animal sources only after they are fully cooked. Never partially cook food and then wait to finish cooking later.

  28. Cook food evenly in the microwave by using a cover. When reheating food, reheat to a temperature of 165 degree.

  29. Sell-by Dates last day the product should remain on the store shelf allows for reasonable amount of time for home storage and use also called “best if purchased by”

  30. Use-by Date suggests the last date the product can be used with high quality also called “quality assurance date” if a date appears without wording on baked goods, it is usually a use-by date

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