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Unformatted text preview: FOOD SAFETY FOOD
What is a food borne illness? There is no such thing as the 24 hour flu. Prime Time Prime Time S ptom ym s:
Upset stomach Diarrhea Vomiting Fever Headache Abdominal cramps Who is m S ptible ? Who ost usce Young children Elderly Pregnant women Chronically Ill FoodBorne Illness FoodBorne Illness What arethecause s? What Poor Personal Hygiene Inadequate Cooking Improper Holding Temperature Contaminated Equipment There are many types of food borne illness. of The most common problems come from the “Big 5” the Bacte ria: Bacte ( from eggs, poultry) Salmonella Shigella E. Coli (from veggies, lettuce) (from ground meat = fecal/oral transfer) Viruse s: Viruse Hepatitis A Norovirus (This newest addition is found on leafy vegetables, and is the most common problem right now.) S with Pe tart rsonal Hygie ne
Hair restraint Cuts or artificial nails must be covered with gloves Clean aprons or clothes Hand washing!!! Wash your hands for 20 seconds before: seconds
Preparing food Serving food Eating Using bathroom (double wash) Touching raw food Touching hair Wash After: Wash or body fluids Sneezing Eating/smoking C ritical C ontrol Points
•Storage •Purchasing •Preparation •Cooking •Serving •Handling leftovers Purchasing Purchasing
Buy Cold Foods Last Get them Home Fast! Get food out of the “Danger Zone” ASAP. Put high protein foods in refrigerator or freezer IMMEDIATELY S toring Wash hands AFTER all food is put away All food items 6” off floor Pre paring Pre
Limit bare hand contact and change disposable gloves for every activity Be sure workspace is clean Be sure utensils are clean C ooking Holding temperature should be 140º or higher Reheat food to at least 165º or higher Washing Washing Fruits and Ve table ge s Watermelon Lettuce Apples Carrots S rving: e
Ke p hot foods hot! e Ke p C foods cold! e old Hot foods 140º Cold foods 40º Handling Le rs Handling ftove Refrigerate food immediately shallow containers Store in small Handling Le rs Handling ftove If in doubt, throw it out!! Don’t C - C inate ! Don’t ross ontam SCRUB and Sanitize hands and work area Cut meats on a SEPARATE BOARD from produce. (Use red for meat, green for veggies, white for other foods.) Prope C aning of Food C r le ontact S urface s Start with clean sink Scrape surface Wash, rinse, and sanitize Air dry (Evaporation is part of sanitization) Wash your hands frequently Protect yourself as a consumer Use safe practices in Sm um ary preparation, handling, storage, and cleanup
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.
- Spring '10