1. 1.01 Y FOOD SAFETY VS. FOOD SANITATION
1.01Y Food Sanitation vs. Food Safety

2. 1.01Y Food Sanitation vs. Food Safety
What’s the difference?
Food safety is how food is handled to prevent foodborne illness.
Food sanitation is the cleanliness of equipment and facilities.
1.01Y Food Sanitation vs. Food Safety

3. What does TCS mean?
Time Temperature Control for Safety

4. 1.01Y Food Sanitation vs. Food Safety
Food safety is how food is handled to PREVENT foodborne illness. This includes:
Food preparation methods
Cooking
Chilling
Serving
1.01Y Food Sanitation vs. Food Safety

5. 1.01Y Food Sanitation vs. Food Safety
Food Preparation Methods
Raw foods must be kept separate from ready to eat foods to PREVENT cross
contamination.
To PREVENT Food Borne Illness:
Food must be kept out of the temperature danger zone.
40°-140° for personal/home
41°-135° for food service
1.01Y Food Sanitation vs. Food Safety

6. 1.01Y Food Sanitation vs. Food Safety
Cooking Food
Meats should be cooked to the proper internal temperature to prevent foodborne illness.
The temperatures for cooking ground beef and chicken are:
Ground Beef 160o home/155° for food service
Chicken 170o home /165° for food service
1.01Y Food Sanitation vs. Food Safety

7. 1.01Y Food Sanitation vs. Food Safety
Serving Food
Food should be served as quickly as possible after preparation and held at:
135° for Food Service and
140° Personal/Home Use
Food should be kept cold if serving from a food bar and held at :
41°for Food Service and
40° for Personal/Home Use
1.01Y Food Sanitation vs. Food Safety

8. 1.01Y Food Sanitation vs. Food Safety
Chilling Food
Foods must be chilled to below 40o home/personal use and 41° for food service to prevent foodborne illness.
Foods should be cooled in small containers to help speed the cooling process.
Foods that are chilling should be covered to prevent cross contamination.
1.01Y Food Sanitation vs. Food Safety

9. 1.01Y Food Sanitation vs. Food Safety
Food sanitation is the cleanliness and maintenance of equipment and facilities.
It is important for the safety of lab members and the preparation of food.
1.01Y Food Sanitation vs. Food Safety

10. 1.01Y Food Sanitation vs. Food Safety
Food Sanitation cont.
The areas of food sanitation include:
hands
pots and pans
appliances & kitchen utensils
food preparation/storage areas
1.01Y Food Sanitation vs. Food Safety

11. 1.01Y Food Sanitation vs. Food Safety
Pots and Pans
For the safety of lab members and proper food preparation pots and pans:
must be clean
have secure handles
should have flat bottoms
lids must have handles
made from food grade metal
1.01Y Food Sanitation vs. Food Safety

12. 1.01Y Food Sanitation vs. Food Safety
Appliances
Appliances that are not working
properly are a danger to anyone who
is operating them.
Appliances that have cracks and
crevices can harbor bacteria that can
cause a foodborne illness.
1.01Y Food Sanitation vs. Food Safety

13. 1.01Y Food Sanitation vs. Food Safety
Requirements for Appliances Sanitation
It is important that appliances:
be smooth and easy to clean
attachments should be used
properly
1.01Y Food Sanitation vs. Food Safety

14. 1.01Y Food Sanitation vs. Food Safety
Kitchen and Serving Utensils
Both kitchen and serving
utensils must be:
Easy to clean
Made from food grade metal
Nonporous
1.01Y Food Sanitation vs. Food Safety

15. 1.01Y Food Sanitation vs. Food Safety
Food Preparation Areas
Food preparation areas have the potential for cross contamination of food.
To PREVENT this food preparation areas:
must be easy to clean
must be non-porous
be free from cracks and
crevices
1.01Y Food Sanitation vs. Food Safety

16. 1.01Y Food Sanitation vs. Food Safety
Food Storage Areas
Food storage areas protect
food from cross contamination
from bacteria and other hazards.
Food storage areas must be:
kept clean
able to be covered
away from the wall and
off of the floor
1.01Y Food Sanitation vs. Food Safety

17. Q-1
When preparing foods, how can one keep TCS foods safe by using food safety PROCEDURES COMPARED to food sanitation PROCEDURES?
TCS foods can be kept safe with the food safety procedures during preparation, cooking, chilling and serving. This includes keeping TCS foods out of the temperature danger zone, during all of these areas.
Food sanitation refers to the cleanliness of preparation areas, food preparation utensils and food storage areas.

18. Q-2
When preparing foods, how can food sanitation PROCEDURES keep TCS foods safe COMPARED to food safety PROCEDURES.
TCS foods can be kept safe through the use of food sanitation methods such as the proper cleaning of food preparation areas, appliances and utensils. These areas can contribute to cross contamination by harboring bacteria.
Food safety keeps TCS foods safe through preparation methods.

19. Q-3
Compare food safety methods with food sanitation methods for preparing chicken.
Chicken should be kept separate from ready-to-eat foods during the food preparation process. It should be cooked to a temperature or 165 °F to ensure it is cooked thoroughly
When preparing chicken all pots and pans, cooking and serving utensils, and food preparation areas must be kept clean. These also must be cleaned thoroughly after the preparation is completed.