Identify ways to prevent food borne illness Identify potentially harmful causes of food borne illness.

Slides:

Advertisements

Similar presentations

The Four Acceptable Methods for Thawing Food

Advertisements

Hays County Food Handlers Class An Introduction to Food Safety.

Cleaning, cooking, chilling and cross contamination

Handling Raw Chicken Click on green arrow to go forwards.

Chapter 7 The Flow of Food: Preparation

Food Safety 101 UCOP November 2011 Safety Meeting.

Section 8-3 The Flow of Food.

THE FLOW OF FOOD: Preparation

Food Safety Week - Food hygiene quiz

FOOD SAFETY AND STORAGE Focus on Foods. What is a Food borne illness  A Food Borne Illness is a sickness caused by eating food that contains a harmful.

Preparation. 119 Thawing Improperly thawed food can support the growth of bacteria. Safe methods of thawing are: –in the refrigerator (best way) –during.

SUCCESSFUL SOLUTIONS PROFESSIONAL DEVELOPMENT LLC A Basic Approach to Feeding and Care Chapter 4 Food Safety.

Safety and Sanitation. Today’s Objective… By the end of class today you will be able to identify four different types of foodborne illnesses, apply safety.

Food Safety for Cooks: From Cooking to Cooling. Purpose n Review of Potentially Hazardous Foods n Review proper temperatures/techniques for thawing, cooking,

Food Safety. Food Safety Facts What is food borne illness? Any illness resulting from the ingestion of contaminated food. Every year, millions of people.

Food Science & Safety. Objectives Describe food safety practices Describe the four steps to insure safe food. Recall myths and truths about refrigerating.

Adapted from Madison (WI) Dept. of Public Health presentation1.

Chill Out: The Importance of Cold Temperatures in Food Safety 1.

Safety & Sanitation.

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

Cooling Food Safely

Daily Appetizer Write the answer to the following question on your own paper and put in “Daily Appetizer” section of your notebook. What is one thing your.

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

7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating.

CAUSES OF FOODBORNE ILLNESS

SANITATION. COVERT OPERATIONS  Meet BAC, he’s small but dangerous, one might even say a terrorist, he sneaks up and makes people sick without their knowledge.

Hazards. You own a Restaurant List 5 reasons that you would spend money to train your employees in Food Bourne Illnesses: Discuss….

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

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

Cooking for Crowds Cooking Cook foods to proper internal temperatures Use a calibrated food-grade thermometer to assure that the food has reached proper.

Food Borne Illness Sources, Symptoms, and Prevention.

© Livestock & Meat Commission for Northern Ireland 2015 The 4Cs – how to prevent food poisoning.

200 pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt 200pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt.

Roosevelt High School Culinary Arts M. Marren.  FBI: Food Born Illness  TTA: Time and Temperature Abuse  CTT: Control Time and Temperature  XCONT:

FOOD-BORNE ILLNESS & FOOD SAFETY with

Kitchen and Food Safety. What can you do to prevent a food borne illness?

Safety and Sanitation. Why is it important to keep food safe? You could _________________________ You could________________________________ Dining experiences.

Safety and Sanitation Improper washing of hands

Food Safety & Sanitation Food Storage and Cooking Temperatures.

Food Safety THE Group March 18, Myth or Fact? Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s.

Temperature Check Quiz. Without any interruption of the cooking process poultry, stuffed meat, and all stuffing should be cooked to a minimum internal.

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.

THE FLOW OF FOOD: PREPARATION.  Workstations, cutting boards, and utensils should be clean and sanitized  Only remove the amount of food from the cooler.

Food Safety. Learning Target I can identify and demonstrate safe food handling techniques.

Time and Temperature. The Danger Zone Ready-to-eat – foods that are already prepared and will not be cooked Ready-to-eat – foods that are already prepared.

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.

F OOD S AFETY FOR S UMMERTIME preventing food-borne illnesses.

Fight Bac! Sanitation and Safety. Food Borne Illness What consumers need to know What is a Food Borne Illness? Define –Flu like symptons-NVD’s –Types.

Food Safety and Temperatures

FOOD SAFETY VS. FOOD SANITATION

Safety and Sanitation - The Danger Zone

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

Chill Out: The Importance of Cold Temperatures in Food Safety

The Flow of Food: Preparation

Food Safety and Temperatures

Food Safety & Sanitation

Food Safety Week - Food hygiene quiz

Fight Back! Sanitation and Safety.

The How’s and Why’s of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties.

THE FLOW OF FOOD: Preparation

Food Prep AND STORAGE.

Food Safety Notes Miss Harper.

Warm-Up – Food Storage Write on a piece of paper 5 food items, such as milk, oranges, ground beef, etc., that your family might purchase during the week.

The HACCP System.

Prevention of Foodborne Illness

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

Identify ways to prevent food borne illness Identify potentially harmful causes of food borne illness

Hand Washing Quiz Take out a piece of paper. Write your name, date, and class period in upper right hand corner. Be ready to answer the following questions.

List the order of operations for hand washing: If leaving from the bathroom what should you do? 8. If you work in the state of Washington, and are returning from the bathroom what must you do? 9. What is this rule called? 10. Is it ok to use hand sanitizer in place of hand washing?

FAT TOM

Monsters Inside Me

What is the color of raw beef?

Tough to tell which is the cooked burger! Use a thermometer to know for sure!

Reasons for color variations in beef: Brown if stored too long Brown if stored at too high a temperature Older carcasses tend to be less pink Meat from bulls tends to be more pink Lower fat content tends to be more pink

Cooking Temperatures The only way to know for sure is to use a thermometer 165 degrees Poultry (chicken, duck, turkey, etc.) Casseroles Re-heated potentially hazardous foods such as chili, soups, and sauces. Must reach 165 degrees within 2 hours.

155 degrees Hamburger Ground meats, sausage, ground pork, ground fish 145 degrees Pork Beef Veal Fish Eggs

Holding temperature is different from cooking temperature. Once a food has been cooked to its proper temperature, it must be held hot, above 135 degrees. Cold food must be kept below 41 degrees.

T = Time & Temperature

Danger Zone 41 degrees – 135 degrees Anything potentially hazardous foods left in the danger zone for more than 2 hours must be thrown away. Bacteria grow while in the danger zone. It produces toxic waste material that is not removed by reheating the food to 165 degrees.

T = Time Cooling Methods Shallow pan (2 inches). Place on top shelf of cooler and allow it to cool to 41 degrees, then cover. Using an ice bath and stirring. Product must move from 135 degrees to 70 degrees in two hours, and then from 70 degrees to 41 degrees in another 4 hours. Total cooling time not to exceed 6 hours.

T = Time Thawing Methods In a refrigerator for several days. Under cold running water for several hours. In a microwave oven. Must then be cooked immediately.