2. What is Food borne Illness? Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances.

3. How does food become hazardous? Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from: Chemical hazards Biological hazards Physical hazards

4. OOD CIDITY IME EMPERATURE XYGEN OISTURE Encouraging Food Borne Pathogens

5. How can We handle the food safety? There are some bacteria like Staphylococci that are found on the skin, hair, nose and mouth. The most important thing to learn about to prevent food borne illness is good personal hygiene Good personal hygiene includes: Proper bathingHand washing Clean hat/hair restraintTrim nails, avoid nail polish Clean clothesProper glove use Remove jewelryMaintain good health Avoid unsanitary habits/actionsReport wounds and illnesses

6. Wash Hands Properly Use hot water to wash your hands Apply Soap on wet hands Scrub hands and arms 10-15 seconds Dry arms and hands with a single-use of paper towel

7. Food Flow Purchasing Storing Preparing Cooking Serving

8. Receiving/Purchasing Buy Food from only reputable suppliers Schedule the deliveries for off-peak hours Inspect all the deliveries carefully Sample the temperatures of the received food items

9. Grocery/Purchasing Purchase the meat, poultry and dairy products last. Keep packages of poultry and raw meat separate Make sure that the products are refrigerated as soon as possible Check that all the food packages are intact Select the produce that is fresh

10. Storing FIFO Label food Stored product needs depleted regularly Check expiration dates Keep out of the temperature danger zone Keep all storage areas clean and dry

11. Preparing Proper Thawing –Under running water at 70° F or lower –In a microwave if the food will be cooked immediately –Refrigerate at 41° F or lower Meat, Fish, Poultry –Wash hands properly –Use clean and sanitized work areas and equipment –Remove from refrigerator only as much as you can prepare at one time –Return raw prepared meat to refrigerator, or cook it immediately Eggs –Consider using pasteurized egg products –Handle pooled eggs with special care –Promptly clean and sanitize all equipment and utensils

12. Preparing continued… Produce –Do not expose to raw meat and wash thoroughly under running water –When soaking, do not mix with other items –Refrigerate and hold cut melons at 41° F or lower Ice –Ice must be made from drinking water –Ice used to chill should not be used as an ingredient –Use a clean, sanitized container and ice scoop

13. Cooking Cooking 165° F -Stuffing/Casserole and Poultry -Hazardous food cooked in microwave (eggs, poultry, meat, fish) 155° F - Ground, chopped, or minced fish 145° F -Fish, Roasts, Eggs -Steaks/chops 135° F - Commercially processed, ready to-eat food - Fruit or Vegetables

14. Holding At least after every 4 hours check the temperature of the food. Establish a policy to determine how long food will be held Cover food and prepare food in small batches Cold foodHot food  Must be held at 41° F or lower OR  Can not exceed 70° F and is served or discarded within six hours  Must be held at 135° F or higher OR  It is served and discarded within four hours

15. Serving Kitchen Staff Use clean and sanitized utensils for serving with long handles Store serving utensils properly Use gloves when handling ready-to-eat foods and practice good personal hygiene Self-Service Identify all food items and Maintain proper food temperatures Do not refill soiled plates or use soiled silverware and replenish food on a timely basis

16. Contact Us If you want to know more about Food Safety, you can easily contact with us: Address- 21201 Duncan Ct, Plainfield, Illinois, 60544 US BDFoodsafety.com Tel: 815-641-6404 bartdobek@bdfoodsafety.com