Food Safety & Sanitation

Slides:

Advertisements

Similar presentations

Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water. 1.

Advertisements

Times & Temp Hygiene and HACCP Contaminatio n & Storage Sanitation & Facilities “Pot” Pourri

1 Food Safety in Child Care. 2 Centers for Disease Control and Prevention Estimates  76 million cases of foodborne illness per year  325,000 hospitalizations.

Hays County Food Handlers Class An Introduction to Food Safety.

Cleaning, cooking, chilling and cross contamination

Cooking Safety & Sanitation. Why Safety First? Over 5,000 deaths 76 million illnesses 325,000 hospitalizations From food borne illness each year!

CAUTION— Germs Hiding Welcome participants and ask everyone to sign the attendance sheet. If you would like to use a pre-test or post-test, use the quiz.

GOAL 3.01: DEMONSTRATE SANITATION PRACTICES. Food and Safety Storage.

Food Safety Be Food Safe. Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department.

Steps To Preventing A Foodborne Illness. Wash the following in hot soapy water before, during and after each time you cook. –Cutting boards –Utensils.

Safety & Sanitation Fall 2012 Ms. Baker & Mrs. Burchill.

Chef I.  An estimated 80 million Americans suffer from food-borne illness (food poisoning) every year.  Food-borne illness may be mild (1-2 days) or.

Bacteria What Is It? Bacteria is a microorganism (a tiny living thing that can not be seen without a microscope) Most bacteria are not harmful and there.

FOOD-BORNE ILLNESS & FOOD SAFETY with

Food Safety & Sanitation Mrs. Burton—Foods & Nutrition 1.

Kitchen Safety Do Now: List 6 important Kitchen Safety rules that we’ve discussed this week on a piece of loose leaf paper.

Food Safety Tips When Buying, Preparing & Storing Food

When our food or food handling practices make us ill. Food Poisoning.

Contamination and Prevention

FOOD SAFETY. Cross-contamination : letting micro-organisms from one food get into another. –Example 1 : cutting meat on a cutting board, then cutting.

CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL.

Kitchen Sanitation.

Food Safety HFA4M & HFN20.

Preventing Hazards in the Flow of Food. Calibrating a Thermometer.

Food Safety & Sanitation. Sanitation- the creation and maintenance of conditions that will prevent food-borne illness Contamination- The presence of harmful.

FOOD-BORNE ILLNESS & FOOD SAFETY with

Safety and Sanitation You will Learn… 1.How to prevent injuries from occurring in the kitchen 2.What you can do to control food borne illness.

Keeping Food Safe. Foodborne Illness  Defined as a disease transmitted to people by food.  Foodborne-illness Outbreak  When two or more people get.

1. I can recognize the risk factors for foodborne illness. 2. I can define FAT TOM. 3. I can understand the important prevention measures for keeping.

6/11/20161 Food Safety Guidelines 1.01NFoodborne Illness “Used with permission” 1.01 N.

Fight Back! Sanitation and Safety. Food Borne Illness What is a Foodborne Illness? Flu like symptoms-NVD’s Most bacteria are harmless 76 Million Sick.

Food Safety HFA4M & HFN20. Food Safety Practices that help prevent foodborne illness.

Food Safety & Sanitation

Chef I Food Safety Notes.

Food Safety How to Not Let Food Kill You

Sanitation in the Kitchen

Chapter 25:4 Handling Food and Food-borne Illness

Nutrition and Food Preparation 1

Cooking Safety & Sanitation

Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water. 1.

FOOD SAFETY VS. FOOD SANITATION

Safety and Sanitation - The Danger Zone

Safe Purchasing, Storage, Preparation, and Service for a Crowd

Kitchen Safety & Sanitation

Food Safety & Sanitation

Food Safety & Sanitation

Food Safety Guidelines

Roosevelt High School Culinary Arts M. Marren

Cooking Safety & Sanitation

Cooking Safety & Sanitation

Keep it clean! Food Borne Illness

Food Safety Be Food Safe.

Cooking Safety & Sanitation

Cooking Safety & Sanitation

Fight Back! Sanitation and Safety.

Food Safety Just FACS.

Food Safety FACS 8 Mrs. Otos.

Food Safety Guidelines

THE FLOW OF FOOD: Preparation

Food Prep AND STORAGE.

Introducing… Food Safety & Sanitation

Food Safety FACS 7 Mrs. Otos.

Safety Guidelines and Safe Work Habits

Food Safety and Food Borne Illnesses

Food Safety Just FACS.

Food Safety & Sanitation

Prevention of Foodborne Illness

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

Food Safety & Sanitation Yujin Cho & Emily Bitter Nutrition & Dietetics Students Spring 2017 N&D 498

Summary Topics Temperature danger zone Required internal temperatures of foods BIG 6 pathogens causing foodborne illness Tips to prevent against cross-contamination Storage guidelines to prevent bacterial growth Review Quiz

Temperature Danger Zone Pathogens grow between 41˚F -135˚F Rapid bacterial growth occurs between 70˚F & 125˚F

Cooking Temperatures Food Item Internal Temperature & rest time Fruits, veggies, legumes, & grains served hot 135˚F Roasts: pork, beef, veal or lamb 145˚F rest for 3 minutes Steaks/chops:pork, beef, veal or lamb Seafood 145˚F Ground meat & mixtures: Beef, pork, veal, & lamb 160˚F Poultry: whole or ground chicken, turkey, or duck 165˚F

The BIG 6 Pathogens Pathogen Prevention Shigella spp. Personal hygiene Salmonella Typhi Cross-contamination Nontyphoidal salmonella E. coli Controlling time & temp Hepatitis A (virus) Norovirus (virus)

Do you see the problems? https://www.tripadvisor.co.uk/LocationPhotoDirectLink-g48780-d2264590-i105776575-LongHorn_Steakhouse-Victor_Finger_Lakes_New_York.html

Tips to Prevent Cross-contamination Wash hands before cooking & touching other ingredients Possibly wear gloves if washing hands is an issue Use separate cutting boards & knives when handling raw meat & fresh foods at the same time Use hot soapy water to clean cutting boards & knives Be sure to keep surfaces clean during prepping & cooking food

Storage Guidelines to Prevent Bacterial Growth Label & date food Be aware of refrigerator temperature Ready to eat foods can be stored in fridge for 7 days at 41˚F or lower Cover food to retain moisture & prevent picking up odors from other foods Raw meat, poultry, seafood should be in a container or wrapped to prevent raw juices from contaminating other foods Large amounts of soup & meat should be divided into small portions Do not refreeze foods after frozen

Proper Storage of Meats in Fridge

Quick Quiz #1: What is the range of the temperature danger zone? Answer: 41˚F-135˚F

Quiz #2: What is the proper internal temperature poultry must be cooked to in order to kill pathogens? Answer: 165˚F

Quiz #3: Which pathogen may grow due to time & temperature abuse? E. Coli Hepatitis A Norovirus Shigella spp. Answer: E. coli

Quiz #4: In the fridge, which foods are placed on the top shelf? Raw seafood Ready to eat foods Poultry Answer: Ready to eat foods