RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees.

Slides:

Advertisements

Similar presentations

(Reducing the Incidence of Sick Kids)

Advertisements

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

FORCE PROTECTION Installation Food Protection Programs DA Pam Chapter 3, Para. 3-7.

The Four Acceptable Methods for Thawing Food

1.01 Y FOOD SAFETY VS. FOOD SANITATION YFood Sanitation vs. Food Safety.

Food Safety 101 Foodborne Illness: Awareness and Prevention

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.

Chapter 7 The Flow of Food: Preparation

The Flow of Food: Service

A Restaurant’s Guide to Food Safety By: Zai Estabillo Blogger / Food Enthusiast.

Questions Food poisoning.

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

Cross Contamination Helpful hints for practice and prevention.

Kitchen Safety. There are 24 to 81 million cases of food- born illnesses in the United States every year.

CH 5 LESSON 4 Food and Healthy Living. Nutrition Labels law requires that these information panels be placed on packages A must on any food packaged to.

Volunteer Quantity Cooking Safety Londa Nwadike Extension Consumer Food Safety Specialist University of Missouri/ Kansas State University.

Contamination and Prevention

Module 2: Safe Cooking with Confidence Cooking Matters EXTRA for Center-Based Child Care Professionals NATIONALLY SPONSORED BY.

Module 2: Safe Cooking with Confidence Cooking Matters for Child Care Professionals NATIONALLY SPONSORED BY.

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

Chapter 8 The Flow of Food: Service

CAUSES OF FOODBORNE ILLNESS

Safe & Successful BAKE SALES

and prevent foodborne illness.

Ready to cook? meatandeducation.com Learning objectives To name the tasks involved in getting ready to cook. To define cross-contamination. meatandeducation.com.

Essential Question Think, Pair, Share:

Food Safety. When Does Food Safety Start? Soil? Seed? Growing? Harvesting? Delivery? Processing? Storage? Service? The final responsibility for the safety.

Let’s Talk Safety AND Sanitation. Words & Phrases to Know Bacteria Tiny 1 celled microorganisms found everywhere in the environment. They multiply rapidly.

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

ANA Food Code. Responsibilities Commanders Take appropriate actions to make sure corrective actions are completed when a facility fails to comply to standards.

Students will identify ways to prevent cross contamination. Students will explain the difference between cleaning and sanitizing. Students will identify.

Objectives: ● Holding hot food ● Holding cold food ● Using time as a method of control for food ●Preventing contamination in self-service areas and when.

What is Food borne Illness? Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful.

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.

Food Safety for Volunteers. (26) "Food service establishment" means an operation defined in (8), MCA, and includes an operation that stores,

Safety and Sanitation. TYPES of ACCIDENTS and INJURIES Cuts Falls Burns Electrical Choking Other.

Chapter 5 The Flow of Food: An Introduction. 5-2 The Flow of Food To keep food safe throughout the flow of food: Prevent cross-contamination Prevent time-temperature.

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Stay Healthy with Food Safety

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

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

FOOD SAFETY VS. FOOD SANITATION

Food Preparation Surveyors will focus on preparation of potentially hazardous foods and ready to eat foods.

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

PPA1.01y_Food Sanitation vs. Food Safety

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Module 2: Safe Cooking with Confidence

Safe Food Handling Techniques

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Module 2: Safe Cooking with Confidence

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Module 2: Safe Cooking with Confidence

Follow workplace Hygiene procedures

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Module 2: Safe Cooking with Confidence

The Flow of Food: An Introduction

Case Study. Safe Plates for Home Food Handlers Module 4: Preventing Cross-Contamination.

Module 2: Safe Cooking with Confidence

Module 2: Safe Cooking with Confidence

Food Safety FACS 8 Mrs. Otos.

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Introducing… Food Safety & Sanitation

Food Safety FACS 7 Mrs. Otos.

The HACCP System.

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross- contamination are avoided

RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided PREPARATION Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in batches ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves.

H-4: SANITIZING EQUIPMENT, UTENSILS & FACILITIES

H-13: WASHING FRUITS & VEGETABLES To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables. H-14: PREVENTION OF CROSS- CONTAMINATION OF FOODS To reduce food borne illness by preventing unintentional contamination of food.

RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided PREPARATION Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in batches ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves. HOLDING Place finished products in cold storage, allowing enough time for products to chill to 41° degrees.

H-10: HOLDING HOT & COLD FOODS To prevent food borne illness by ensuring that all foods are held under the proper temperatures.

RECIEVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided PREPARATION Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in batches ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves. HOLDING Place finished products in cold storage, allowing enough time for products to chill to 41° degrees. SERVICE Place products on serving lines in cold pan, frost top, ice, or insul-ice