Kitchen Sanitation & Food Borne Illness H267 Foods Chapter 6.

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Presentation transcript:

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 – –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