FOODSAFETY

FOODSAFETY - • 165 F – Poultry stuffed meats fish...

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FOOD SAFETY HM 557
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Why Food Safety Are you dealing with Potentially Hazardous Foods? Any potential microorganisms that can create foodborne illnesses. Are you handling the food properly? HACCP VIDEO from: http://www.ag.ndsu.nodak.edu/media/haccp/ha
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Foodborne Illnesses Common Reasons: Improper food tempratures Poor Personal Hygiene – Most common is Hand Washing. Cross-Contamination – Eg: Using same utensils in preparation of different food items Those can lead to: Bacteria Growth, Virus Growth and major health related problems
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Food Tempratures KEEP HOT FOOD HOT COLD FOOD COLD Below 41 F or Above 140F of the internal temp of the food Danger Zone Page 6-7 from the reading material on E- Reserve
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Know Minimum Internal Cooking Temps 145 F – Beef Roasts, fish, eggs 155 F – Ground Beef, Pork, Ham, Lamb, veal, Sausage, Bacon
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Unformatted text preview: • 165 F – Poultry; stuffed meats, fish, pastas or poultry (stuffing and food should be cooked first separately) and food reheats. HACCP HACCP PRINCIPLES HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: • Principle 1: Conduct a hazard analysis. • Principle 2: Determine the critical control points (CCPs). • Principle 3: Establish critical limits. • Principle 4: Establish monitoring procedures. • Principle 5: Establish corrective actions. • Principle 6: Establish verification procedures. • Principle 7: Establish record-keeping and documentation procedures. • Visit: http://www.cfsan.fda.gov/~comm/haccpov.html For detailed information on HACCP Also check Page 16 from the reading e-reserve material...
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This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

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FOODSAFETY - • 165 F – Poultry stuffed meats fish...

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