1. 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