1. Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 8 Sanitary Food Handling and Food Safety

2. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Foodborne Contaminants and Related Illnesses Bacteria can be classified by shape.

3. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Foodborne Contaminants and Related Illnesses It takes only a short time for one bacterium to produce millions.

4. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Common Illnesses Caused by Foodborne Hazards Campylobacter is transmitted via poultry products.

5. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 How Pathogens Infect Foods The temperature danger zone in which pathogens thrive and reproduce.

6. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Grooming and Hygiene for Safe Food Preparation 1 Using hot water (100  F/38  C), wet hands and forearms.

7. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Grooming and Hygiene for Safe Food Preparation 2 Apply an antibacterial soap.

8. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Grooming and Hygiene for Safe Food Preparation 3 Rub hands and arms briskly with soapy lather for at least 20 seconds.

9. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Grooming and Hygiene for Safe Food Preparation 4 Scrub between fingers and clean nails with a clean nail brush.

10. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Grooming and Hygiene for Safe Food Preparation 5 Rinse thoroughly under hot running water and then re-soap, scrub, and rinse again.

11. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Grooming and Hygiene for Safe Food Preparation 6 Use a paper towel to turn off the water. Discard the towel in a trash receptacle.

12. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Cleaning and Sanitizing Surfaces and Equipment The three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.

13. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 13 Purchasing, Receiving, and Storing Foods Sample of a label used to identify and date foods after preparation.

14. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 14 Cooling Hot Foods for Storage Use an ice bath to chill foods quickly.

15. Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 15 Commercial Food Service Inspection A HAACP system flowchart.