1. G OOD G ROOMING H ABITS What are they and why should I have them?

2. W HAT ARE A FEW GOOD GROOMING HABITS ? Arrive at work clean Bathe daily with soap and water Wash your hair regularly Always wear deodorant Fingernails should be short, clean and trimmed neatly NEVER WEAR ACRYLIC FINGERNAILS OR NAIL POLISH

3. W HAT ARE A FEW GOOD GROOMING HABITS ? Always wear clean clothes Wear a chefs coat or apron when in the kitchen Wear slip resistant soles NEVER WEAR OPEN TOE SHOES IN THE KITCHEN Always have clean hair – microorganisms can easily grow in dirty, oily hair Always tie back long hair Wear a hair restraint if necessary

4. Proper hand washing 123 4 5 6

5. PROPER HANDWASHING STEPSTECHNIQUE 1WET HANDS AND FOREARMS 2LATHER WITH SOAP 3RUB HANDS FOR 15 SECONDS 4RINSE SOAP OFF HANDS AND ARMS 5TURN OFF FAUCET WITH PAPER TOWELS 6DRY HANDS

6. H OW FAST DOES BACTERIA MULTIPLY ?

7. B ACTERIA G AME Take the papers on your desk and wad them up into a ball. Watch the timer and every 5 seconds gently toss the bacteria in the center of the room Look how much bacteria we have after 15 seconds.

8. BACTERIA Bacteria is a tiny single celled micro-organism Some forms make people sick They multiply quickly under the right corrections

9. FAT TOM This acronym can help you remember the conditions that bacteria multiplies in F – FOOD Bacteria needs food for energy to grow A – ACIDITY Bacteria generally does not grow well in acidic environments T – TEMPERATURE Bacteria can thrive in temperatures between 41* and 135* F T – TIME It takes time for the bacteria to grow 0 – OXYGEN Most bacteria needs oxygen to live M – MOISTURE Bacteria prefers foods that are high in protein and moisture

10. S ANITATION Sanitary means clean Contaminated food is food that is unfit to be eaten, eating contaminated food can make you sick and can even cause death Direct contamination happens when raw food or the plants or animals from which they came from are exposed to harmful microorganisms Cross contamination happens when people move products from one place to another

11. TEMPERATURE DANGER ZONE The following chart shows the food and the specific internal temperature that it must be kept at to be considered fully cooked and safe to eat. Why is it important for foods to be kept at a minimum internal temperature for a specific amount of time?

12. TEMPERATURE DANGER ZONE FOODTEMPERATURETIME PORK, HAM, BACON145* F15 SECONDS POULTRY, STUFFED MEATS AND PASTA, CASSEROLES, STUFFINGS 165*F15 SECONDS ROASTS (BEEF AND PORK) 145* F4 MINUTES HAMBURGER, GROUND PORK, SAUSAGES, FLANKED FISH 155* F15 SECONDS STEAKS, VEAL, LAMB 145* F15 SECONDS FISH145* F15 SECONDS EGGS145* F15 SECONDS

13. HACCP It is a time tested system that monitors the flow of food Flow of food is the path food takes from when it is received by the establishment to when it is disposed of as waste. HACCP stands for – HAZARD ANALYSIS CRITICAL CONTROL POINT It is used to keep food safe on its journey from the kitchen to the table Uses critical control points to determine where the contamination can be prevented.

14. DETERMINE WHERE FOOD SAFETY HAZARDS MIGHT HAPPEN For example – you might start by listing the areas and equipment that food comes in contact with while it is in the kitchen. FIND THE CRITICAL CONTROL POINTS WHERE CONTAMINATION COULD HAPPEN SET STANDARDS THAT ARE NECESSARY FOR FOOD TO BE CONSIDERED SAFE For example – set temperature limits for foods to be safe in storage areas.

15. CREATE A PROCEDURE TO MONITOR THE STANDARDS For example – you might use a thermometer to check the temperatures of all foods and keep a record of these temperatures TAKE CORRECTIVE ACTION For example. If a food does not meet an internal temperature standard, you may decide to change the cooking time

16. DEVELOP A RECORD KEEPING SYSTEM THAT IDENTIFIES: Who documents the procedures How documentation should be preformed When documentation should be preformed You may need to modify your procedures to keep food safe. EVALUATE YOUR PROCEDURES REGULARLY