Introducing… Food Safety & Sanitation

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Presentation transcript:

Introducing… Food Safety & Sanitation Unit 1 Introducing… Food Safety & Sanitation

1 2 3 Prevention of Illness from Food We Eat: Proper Food Safety A Food-borne illness is a sickness caused by eating food that contains a harmful microorganism (living bacteria & viruses) and we can prevent this with… 1 Proper Food Safety 2 Personal Hygiene 3 Sanitary Work Habits What do you think some symptoms of Food Borne Illnesses include?...

1 Proper Food Safety …Symptoms are flu-like and can occur anywhere from 24-72 hours later. This is why it can be hard to determine if you are sick from food or from someone else.

Keep Food Safe with these 4 Steps: Separate cooked and uncooked food when raw meat is used! This avoids cross-contamination, which transfers harmful bacteria from one food to another.

Keep Food safe with 4 Steps: 2. Clean…in HOT/SOAPY WATER Counters Stove tops Cutting boards Hands Fruits and vegetables Spills and meat juices Keep Food safe with 4 Steps:

It’s important to check the Internal temperatures for the following: 3. Cook Thoroughly It’s important to check the Internal temperatures for the following: Ground Beef - 160° F Roasts & steaks - at least 145° F. Poultry 170° - 180° F. Seafood - Cook until opaque and flakes easily with a fork. Leftovers - Bring sauces, soups and gravies to a boil.

Keep Food safe with 4 Steps: 4. Chill Keep foods out of the danger zone, which ranges from 40-140 degrees, no longer than 2 hours. -This is room temperature. Keep hot foods hot & cold foods cold! “When in doubt, throw it out!” Keep Food safe with 4 Steps: