1. Safe Food Handling Techniques
Basic Foods
Safe Food Handling Techniques

2. As many as 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths can be traced to contaminated foods. Approximately 80% of food born illnesses originate in restaurants, and most of the rest are traced to errors at home.

3. How can I prevent food born illnesses?
Personal hygiene habits
Purchasing
Storage
Food preparation
Cross-contamination
Cooking (heating)
Sanitation

4. Personal Hygiene Habits
Clean clothes
Avoid hand-to-mouth gestures
Hair pulled back
Hand washing

5. Purchasing Purchase from reputable vendors Undamaged containers
Marked containers
In original containers

6. Is this a reputable vendor?

7. Is this a reputable vendor?

8. Should I eat the soup from this can?

9. Can I eat the cereal from this bag?

10. Can I eat the cereal from this box?
Small dent here

11. Storage Two main risk factors Refrigerator 40˚F or below
Temperature
The amount of time food stays within a certain temperature
Refrigerator 40˚F or below
Freezer below 0˚F
Dry storage 60˚F – 70˚F
Danger zone 40˚F-140˚F

12. What temperature should we store each food item?

13. What temperature should we store each food item?

14. Food Preparation Cross Contamination
Fruits and vegetables should be washed before eaten
Meat and poultry should not be washed before cooked
Do not cross-contaminate foods on cutting boards

15. Should I wash this?

16. Food Preparation Cooking (Heating)
Two most common mistakes to avoid when heating food
Failing to heat food to its minimum internal temperature
Failing to cool food properly

17. Food Preparation Cooking (Heating) Minimal Internal Temperature
Poultry 165˚F
Ground meats and pork 160˚F
Beef 145˚F
Care of thermometers
Must be cleaned between uses (with alcohol wipes or washed with hot soapy water)
Store away from heat or cold

18. Food Preparation Cooking (Heating) Thawing food Refrigerator
Submerged under running water
Part of the cooking process
Microwave oven

19. Sanitation
Dished can be washed in a dishwasher or by hand using hot soapy water
Dried on drying rack or with clean dish towel
Counters, sink, and cutting board should be disinfected after every use
Easy disinfecting solution: 1 gallon of water mixed with 1 tablespoon bleach