Hygiene Sanitation TFJ20b Mr. Ashley.

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Presentation transcript:

Hygiene Sanitation TFJ20b Mr. Ashley

Sanitation, Personal Hygiene What does Sanitation deal with? Sanitation deals with: How clean we keep the food service area. How to keep food free from food poisoning.

What does Personal Hygiene deal with? Personal Hygiene deals with cleanliness practiced by a person. How clean do they keep themselves.

Which one do you think is more important in helping to stop food poisoning? Why? Both Sanitation and personal Hygiene are important, to help stop food poisoning. By sanitizing our food prep area, we fight against bacteria that can linger in the area we prep food, and contaminate foods that we are preparing. For the same reason, person hygiene is important as well. A person that is not very clean can bring bacteria to the food area as well, causing food consumers to become ill from food they prepare.

Four different groups that can cause food poisoning. Bacteria Salmonella, Botulism Viruses Typhoid, Flu Chemicals Lead, Zinc Parasites Fluke, Tapeworms

4 Sanitation Rules to follow in the kitchen Handle food as little as possible. Use tongs, spatulas and other utensil and not you hands. Make sure you wash you hands. Use clean sanitized equipment and work tables. Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish and eggs, or dirty veggies. Clean your work surface between jobs. Clean as you go, not at the end.

Proper ways to to thaw frozen foods are: Leave them in the refrigerator over night. Soak them in cold water. Use a microwave-but only if you are using the food right away.

What is cross contamination? Cross contamination is the transfer of bacteria to food from another food or from equipment or work surfaces.

Example of Food Contamination. After using the food slicer to cut Chicken, We can immediately cut cheese. Cutting meat on a cutting board and then preparing other foods without cleaning and sanitizing the cooking area.

The Contaminations can be prevented by: Cutting cheese first, then cut chicken after. Cleaning and sanitizing the prep area as we go.

5 step of pot washing are: Do not wash aluminum pots/equipment in machine, as the soap used will destroy them. Clean any food debris from the pot prior to washing. Scrub remaining food debris from the pot, in hot water with soap. Rinse in hot water. Dry thoroughly and store pops in proper location.

What is the danger zone? The danger zone is the temperature range where BACTERIA MULTIPLY rapidly. Some bacteria can produce toxins. Body temperature is perfect for bacterial growth.

What Bacteria is present when food is sneezed on? Streptococcus, usually caused by people sneezing on food. Can cause fever, and sore throat.

Which bacteria is found on food workers, skin hands cuts sores? Nose, Mouth and Throat bacteria. Bacteria from cuts that are pushed out of our bodies. Also bacteria from boils and sores.

Which bacteria is found on food workers, skin hands cuts sores? Nose, Mouth and Throat bacteria. Bacteria from cuts that are pushed out of our bodies. Also bacteria from boils and sores. These types of bacteria are highly contaminated with the type of bacteria that cause a large percentage of food poisoning.

Three things we can do to stop bacteria from causing food poisoning are: Avoid handling food when you have open cuts, sores or boils on your hands.

Three things we can do to stop bacteria from causing food poisoning are: Avoid handling food when you have open cuts, sores or boils on your hands. Wash your hands often, particularly after touching the hair or any body opening.

Three things we can do to stop bacteria from causing food poisoning are: Avoid handling food when you have open cuts, sores or boils on your hands. Wash your hands often, particularly after touching the hair or any body opening. Do not wear dirty uniforms, wipe utensils with dirty rags, or lay food on dirty surfaces. DIRTY SURFACES BRING THE DANGER OF BACTERIA!!

ASIDE FROM POISONING FRIENDS, GOOD HYGIENE GIVES YOU?? People are judged by the way they look. People are judged by the people they hang around with. Employers judge you by the way you look-especially if you want to work where food is cooked or served. People who stay clean don’t usually get sick as often.

4 Personal Grooming rules when working with food are: Wash and bathe regularly. Change clothes often. A cap or hairnet is needed around food. Wash your hair frequently. If it is long, keep itup in a bun or behind your head in a ponytail. No muscle shirts or halter tops allowed.

Grade 10 Hospitality/tourism Mr. Ashley