1. Kitchen Hazards & Safety

2. Safety in the kitchen begins with a simple question

3. “Would I serve this to my family?”

4. An honest look around the kitchen, even the cleanest kitchen, shows areas that need to be addressed.

5. When is it clean?

6. “Clean is Clean”

7. Clean v. sanitzed

8. Cleaning program Cleaning lists Checklist

9. Why are lists important? Why are checklists important?

10. Accountability!

11. At the end of the day, who is responsible?

12. At home…? At school…? At work…?

13. In this kitchen, who is responsible for keeping the food safe?

14. “I always tell people ‘don’t eat the food from Culinary’”. Something I never want to hear

15. We will be covering the following items in great detail over the next week(s)

16. Contamination Foodborne Illness, microorganisms, and keeping food safe

17. Contamination What are the 3 contaminants?

18. Contamination The deliberate contamination of food…

19. Contamination Responding to a Foodborne-Illness Outbreak

20. Contamination Allergens & Cross- contamination

21. Safe Food Handlers & how they can contaminate food What are a few ways?

22. Safe Food Handlers & a good personal hygiene program What is ours?

23. The flow of food There are many hazards that could befall food during – many before it even reaches the restaurant.

24. The flow of food Monitoring time & temperature. Temperature logs!!

25. The flow of food Purchasing, receiving, & storage principles Receiving logs! Inventory!

26. The flow of food Preparation, cooking, cooling, & reheating food Temperature danger zone Production records!

27. The flow of food Service, including holding foods at safe temperatures

28. The flow of food The rule of thumb is…. Hot food ______________ Cold food _____________

29. The flow of food Simple, yes, but easily forgotten.

30. Food Safety Management Systems HACCP plans What does HACCP mean?

31. HACCP Where do we encounter it/them?

32. Pest Management & Safe facilities Interior requirements ….what??

33. Pest Management & Safe facilities Integrated Pest Management Program (IPM)

34. IPM IPMs have 2 parts: 1 – prevention measure to keep pests from entering 2 – control measure to eliminate any pests that do get in

35. IPM IPMs have 3 basic rules: 1 – Deny access 2 – Deny food, water, & hiding or nesting 3 – Work with PCO to eliminate those that do get in

36. Cleaning & Sanitizing Difference between cleaning & sanitizing… How do you do each effectively? Determine effectiveness?

37. Cleaning & Sanitizing How to properly wash dishes What methods are there? Machine types? How do you tell if a dish is clean?

38. Cleaning & Sanitizing And, best of all…. LISTS!!!

39. Cleaning & Sanitizing Master cleaning lists! Cleaning schedules! – daily, weekly, monthly Temperature Logs! Sanitizer Logs!

40. Which takes us to… The ServSafe Exam Year 1 – Food Handler Year 2/3 - Manager

41. All in preparation for a visit from… The Health Inspector… (You never know when he is going to show…)

42. We will not be on Kitchen Nightmares!