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Kitchen Sanitation & Food Borne Illness. H267 Foods Chapter 6. Food Borne Illness. A disease transmitted by food. What makes the food dangerous?. Bacteria Toxins Parasites Viruses. Cross Contamination.
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Kitchen Sanitation &Food Borne Illness H267 Foods Chapter 6
Food Borne Illness • A disease transmitted by food.
What makes the food dangerous? • Bacteria • Toxins • Parasites • Viruses
Cross Contamination • The transfer of bacteria or harmful substances to food via hands, equipment, surfaces, or cleaning cloths.
Preventing FBIs • Personal Cleanliness • Kitchen Cleanliness • Temperature Control • Be Careful with Potentially Hazardous Foods
Personal Cleanliness • Wash hands with soap & water 20 sec. • Tie back hair/Do not touch hair or face • Wear clean clothing • Cover open sores • Cover coughs & sneezes/Wash hands • Do not taste while cooking • Wash hands after handling raw foods
Kitchen Cleanliness • Keep work area clean and neat • Wash & dry all utensils, equipment, dish towels & surfaces with warm water & soap • Sanitize surfaces with bleach water • Wash all utensils & equipment after it comes in contact with raw foods
Temperature Control • Temperature Danger Zone • 40-140 • Bacteria grows best • Food should not sit more than 2 hours
Temperature Control • Thaw foods in refrigerator or microwave • Do not eat undercooked meat, poultry, or eggs.
Potentially Hazardous Foods • high moisture content • low acid content • meat, poultry, dairy, eggs, Ready to eat fruits and vegetables • must be kept out of the temperature danger zone
Kitchen Safety • Preventing • Chemical poisonings • Cuts • Burns • Fires • Falls • Electric Shock • Choking