New Generation Foods: Serving Anna Fortenberry. Personal Hygiene Wash your hands Can contaminate food by: Touching anything (your face, hair, a pen, or.

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Presentation transcript:

New Generation Foods: Serving Anna Fortenberry

Personal Hygiene Wash your hands Can contaminate food by: Touching anything (your face, hair, a pen, or even money!) Being sick Caring for someone Not properly covering a wound Change gloves frequently Avoid bare-hand contact with food

Personal Hygiene cont. Keep fingernails trimmed and filed No fingernail polish No acrylic nails Cover tattoos No visible tattoos allowed Bathe regularly! Brush teeth

Dress Code FCNS shirt Khaki or black pants Apron Hairnet with hair pulled back Slip-resistant shoes Clean No jewelry Except for small stud or nickel sized earrings and plain wedding band No facial piercings No tongue jewelry No fake eyelashes

Hand washing Wash hands with soap and water thoroughly before handling food Wash hands after breaks, using restrooms, eating, sneezing, coughing, or handling money Wash hands before putting on gloves

Hand washing cont. 1.Wet hands and arms with hot water (at least 100°F) 2.Apply soap 3.Scrub hands and arms for seconds 4.Rinse hands and arms 5.Dry hands and arms This should take a total of 20 seconds

Glove Use Gloves do not replace hand washing Wash hands before putting on gloves Use gloves when handling food Change gloves after finishing a task or when they become torn or soiled Do not reuse gloves

Serving Food Keep hot food at 135°F or higher Keep cold food at 41°F or lower Never use hot holding equipment for reheating Record temperatures on the Temperature Log in between lines or every 30 minutes

Time Temperature Danger Zone

Cooling Leftovers Cool food from 135°F to 70°F within two hours If not completed, reheat to 165°F and start over Then cool from 70°F to 41°F within four hours When in doubt, throw it out! Do not stick uncooled foods in refrigerator Cooling Methods: Place in several smaller containers Place in ice water bath

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