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. 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

4. 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.
Food must be kept out of the temperature danger zone 40°-140° for personal/home 41°-135° for food service and use to PREVENT foodborne illness.
1.01Y Food Sanitation vs. Food Safety

5. 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

6. 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
140° personal/home use
Food should be kept
cold if serving from a food
bar and held at 40° for personal/home use and
41°for food service.
1.01Y Food Sanitation vs. Food Safety

7. 1.01Y Food Sanitation vs. Food Safety
Chilling Food
Foods must 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

8. 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

9. 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 areas
food storage areas
1.01Y Food Sanitation vs. Food Safety

10. 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

11. 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

12. 1.01Y Food Sanitation vs. Food Safety
Appliances cont.
It is important that appliances:
be smooth and easy to clean
attachments should be used
properly
1.01Y Food Sanitation vs. Food Safety

13. 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

14. 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

15. 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

16. 1.01 T Food Sanitation
1.01T Food Sanitation

17. Hand Sanitation Wet hands with WARM water.
Soap and scrub for seconds.
Rinse under clean, running water.
Dry completely using a clean cloth or paper towel.
1.01T Food Sanitation

18. Kitchen Equipment Kitchen equipment should be: Clean Properly working
1.01T Food Sanitation

19. Cleaning Dishes should be washed in hot soapy water, rinsed
and air dried.
Dish cloths and sponges
should be changed
regularly.
1.01T Food Sanitation

20. Sanitizing Equipment can be sanitized with one teaspoon of
bleach in a gallon of water.
Surfaces should be
sanitized regularly.
Sanitation is to clean
equipment in a way that
kills germs and parasites.
1.01T Food Sanitation

21. Pests Pests lead to the spread of germs and bacteria to food surfaces,
equipment and food.
Pest infestation lead to
the loss of food in labs.
1.01T Food Sanitation

22. Pest Control Pests can be controled by: Cleaning up leftover foods.
Removing garbage
regularly.
Keeping doors
closed and windows shut.
1.01T Food Sanitation